Mac and Cheese
Creamy, dreamy, and unbelievably cheesy pasta bake made entirely from plants. Soaked cashews, potatoes, and nutritional yeast create a rich, savory sauce that will satisfy even the most die-hard dairy lovers. Pure comfort in a bowl!
For 4 servings
Prepare Cashews, Pasta, and Vegetables
- Soak the raw cashews by covering them with boiling water for 15-20 minutes, or in cool water for at least 2 hours. Drain well before using.
- While cashews soak, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente (about 8-10 minutes). Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
- Simultaneously, place the cubed potato and chopped carrot in a small saucepan, cover with water, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain the vegetables.
Blend the Vegan Cheese Sauce
- In a high-speed blender, combine the drained soaked cashews, cooked potato and carrot, nutritional yeast, unsweetened almond milk, lemon juice, dijon mustard, onion powder, garlic powder, smoked paprika, 1 tsp salt, and black pepper.
- Blend on high for 1-2 minutes until the sauce is completely smooth and creamy. Scrape down the sides of the blender as needed.
- Taste the sauce and adjust seasonings if necessary. If the sauce is too thick, add a splash of the reserved pasta water and blend again to reach your desired consistency.
Assemble and Bake
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In the large pot used for the pasta, combine the cooked macaroni with the vegan cheese sauce. Stir thoroughly until all the pasta is evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly.
- For the optional topping, toss the panko breadcrumbs with the melted vegan butter in a small bowl until combined. Sprinkle evenly over the mac and cheese.
- Bake for 15-20 minutes, or until the topping is golden brown and the sauce is hot and bubbly. Let it rest for 5 minutes before serving to allow the sauce to set slightly.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a super-fast soak, boil the cashews in water for 10 minutes instead of soaking.
- 2Don't overcook the pasta initially, as it will continue to cook in the oven and can become mushy.
- 3The starchy pasta water is key to a silky sauce. Don't forget to reserve it!
- 4The sauce will thicken as it cools. If making ahead, you may need to add a splash of plant milk when reheating.
- 5For a stove-top version, simply mix the sauce and pasta, heat through, and serve immediately, skipping the baking step.
Adapt it for your goals.
Gluten-Free
Use your favorite gluten-free pasta and gluten-free panko breadcrumbs. Cook the pasta according to package directions, as cooking times can vary.
Nut FreeNut-Free
For a nut-free version, substitute the 1 cup of raw cashews with 1 cup of raw sunflower seeds (soaked) or 1 can (15 oz) of cannellini beans, drained and rinsed.
Spicy KickSpicy Kick
Add 1/4 to 1/2 teaspoon of cayenne pepper or a tablespoon of chopped pickled jalapeños to the blender for a spicy cheese sauce.
Extra VeggiesExtra Veggies
Stir in 1-2 cups of steamed broccoli florets, green peas, or sautéed mushrooms with the pasta and sauce before baking for added nutrients and texture.
Why this is on our healthy list.
Heart-Healthy Fats
Cashews are a great source of monounsaturated fats, which are beneficial for cardiovascular health and can help lower bad cholesterol levels.
Rich in B Vitamins
Nutritional yeast is a fantastic source of B vitamins, including B12 (if fortified), which are crucial for energy metabolism, red blood cell formation, and nerve function.
Dairy-Free Comfort
Enjoy a classic comfort food without any dairy, making it a perfect choice for those with lactose intolerance, dairy allergies, or who follow a vegan lifestyle.
Plant-Powered Nutrients
This dish is packed with nutrients from vegetables like potatoes and carrots, providing Vitamin A for vision and immune health, and potassium for blood pressure regulation.
Frequently asked questions
A serving of this vegan mac and cheese contains approximately 580-620 calories, depending on the specific plant milk and optional toppings used. It's a hearty and satisfying main course.