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Creamy Vegan Mac and Cheese

A rich, velvety, dairy-free mac and cheese made from cashews, veggies, and nutritional yeast. Comfort food that’s 100% vegan and irresistibly creamy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Dish
Cuisine: American, Vegan
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Mac and Cheese
  • 8 oz elbow macaroni
  • 1 cup raw cashews (soaked)
  • 1 ½ cups unsweetened almond 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
  • ¼ teaspoon turmeric
  • fresh black pepper

Equipment

  • Blender
  • Saucepan
  • Pot
  • Strainer

Method
 

  1. Cook pasta in salted water until al dente, then drain.
  2. Boil carrot and potato until tender, about 10–12 minutes.
  3. Blend cooked veggies, cashews, almond milk, and remaining ingredients until smooth.
  4. Combine sauce and pasta in a pot, stir over low heat until warm and creamy.
  5. Serve hot with fresh parsley or paprika garnish.

Notes

Customize with your favorite pasta or add veggies like broccoli or spinach.