Creamy Vegan Mac and Cheese – Comfort Food Made Plant-Based
There’s something deeply satisfying about a big, warm bowl of mac and cheese — that creamy sauce clinging to tender pasta, the comforting aroma that fills your kitchen, and the feeling of cozy nostalgia it brings with every bite. But what if you could have all that indulgent flavor and texture without any dairy? That’s where this Creamy Vegan Mac and Cheese steps in.
This recipe delivers everything you love about classic mac and cheese — the luscious creaminess, the buttery flavor, the golden color — but it’s entirely plant-based. The secret? A silky cashew-and-veggie-based sauce that mimics cheese in the most magical way. Whether you’re fully vegan, lactose intolerant, or just looking to lighten up your comfort food, this dish is going to be your new favorite go-to.
Ingredients:
- 8 oz elbow macaroni (or any pasta shape you love)
- 1 cup raw cashews (soaked for 15–30 minutes in hot water)
- 1 ½ cups unsweetened almond milk (or other plant-based milk)
- 1 medium carrot, peeled and chopped
- ½ cup potato, peeled and chopped
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil or vegan butter
- 1 tablespoon lemon juice
- 1 clove garlic
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (more to taste)
- ¼ teaspoon turmeric (for color)
- Fresh black pepper to taste
Optional Toppings:
- Chopped parsley
- Smoked paprika
- Vegan parmesan or breadcrumbs
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. Drain and set aside.
- Cook the Veggies: In a small saucepan, bring the chopped carrot and potato to a boil. Cook until tender (about 10–12 minutes), then drain.
- Blend the Sauce: Add the cooked veggies, soaked cashews, almond milk, nutritional yeast, olive oil, lemon juice, garlic, onion powder, paprika, salt, turmeric, and black pepper to a blender. Blend on high until completely smooth and creamy.
- Adjust Seasoning: Taste the sauce and adjust salt, lemon juice, or nutritional yeast to your liking.
- Combine Pasta & Sauce: Pour the sauce over the drained pasta in a large pot. Stir gently over low heat until warmed through and the sauce thickens slightly.
- Serve & Garnish: Serve hot, sprinkled with parsley and a dash of paprika.
The Magic Behind the Creaminess
Cashews are the ultimate dairy-free secret weapon. When blended with warm veggies and plant milk, they transform into a silky, luscious sauce that rivals any traditional cheese sauce. The potato and carrot add body, color, and a subtle sweetness, while nutritional yeast gives that savory, cheesy depth vegans adore.
Tips & Tricks:
- For Extra Cheesiness: Add an extra tablespoon of nutritional yeast or a splash of vegan cream.
- Nut-Free Option: Replace cashews with soaked sunflower seeds or 1 cup of cooked white beans.
- Bake It: Transfer the mac and cheese to a baking dish, top with breadcrumbs mixed with olive oil, and bake at 400°F (200°C) for 10–15 minutes until golden and crispy on top.
- Spice It Up: Add chili flakes, roasted garlic, or a touch of Dijon mustard for more flavor complexity.
Variations:
- Broccoli Mac: Stir in steamed broccoli florets before serving for a veggie boost.
- Buffalo Style: Mix in buffalo sauce and top with vegan ranch for a bold twist.
- Truffle Mac: Add a drizzle of truffle oil for a fancy, earthy flavor.
- Gluten-Free: Use gluten-free pasta for a fully allergen-friendly version.
Creamy Vegan Mac and Cheese
Ingredients
Equipment
Method
- Cook pasta in salted water until al dente, then drain.
- Boil carrot and potato until tender, about 10–12 minutes.
- Blend cooked veggies, cashews, almond milk, and remaining ingredients until smooth.
- Combine sauce and pasta in a pot, stir over low heat until warm and creamy.
- Serve hot with fresh parsley or paprika garnish.
Notes
Serving Suggestions:
Pair this creamy vegan mac and cheese with a crisp green salad, roasted vegetables, or vegan “chicken” tenders for a full meal. It’s also perfect for potlucks, weeknight dinners, or meal prep — everyone loves it, vegan or not!
Storage Information:
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop or in the microwave, adding a splash of plant milk to loosen the sauce.
- Freeze: Freeze the sauce (not the pasta) for up to 2 months, then thaw and mix with freshly cooked pasta.
FAQ:
Can I make this without a blender?
A high-speed blender gives the smoothest sauce, but a food processor can work in a pinch. Just soak the cashews longer (at least 1 hour).
Does it taste like real cheese?
It’s not identical, but close! The combination of cashews, nutritional yeast, and spices creates a cheesy, comforting flavor that satisfies the craving completely.
Can I make it oil-free?
Yes — simply omit the olive oil and replace it with a few tablespoons of the cooking water from the veggies.
History / Fun Facts:
Did you know mac and cheese dates back to the 14th century? The earliest versions were baked casseroles made with cheese and pasta layered together. The vegan version is a more modern innovation — popularized as plant-based eating became mainstream. What’s incredible is how modern culinary creativity has recreated that same rich, satisfying experience without animal products.
This creamy vegan mac and cheese is proof that you don’t need dairy to enjoy classic comfort food. It’s wholesome, quick, and made with simple pantry ingredients that come together in less than 30 minutes. Each bite feels indulgent, yet it’s nourishing — the best of both worlds.
