Creamy Vegan Mac and Cheese

Name: Creamy Vegan Mac and Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 8 oz elbow macaroni; 1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes); 1 cup unsweetened almond milk; 1/4 cup nutritional yeast; 1 tbsp lemon juice; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp turmeric; 1/2 tsp paprika; Salt and pepper to taste

Author: Tessa

Published: August 27, 2025

Jump to Recipe·Print Recipe

You know that moment when you’re craving something rich, creamy, and downright comforting? That’s when my best vegan mac and cheese comes to the rescue! I swear, the first time I made this, my dairy-loving friends couldn’t believe it was plant-based. The secret? A silky cashew-based sauce that clings to every noodle like a warm hug. What I love most is how ridiculously easy it is – just blend, heat, stir, and boom! You’ve got a pot of golden, cheesy goodness without any dairy. It’s become my go-to for cozy nights in, and trust me, even the pickiest eaters (yes, including kids!) go back for seconds. The best part? You probably have most of these ingredients in your pantry right now.

Why You’ll Love This Best Vegan Mac And Cheese

Oh my gosh, where do I even start? This isn’t just any mac and cheese—it’s the kind that makes you do a little happy dance with every bite. Here’s why it’s about to become your new obsession:

Creamy dreaminess: That cashew sauce? It’s like velvet for your pasta—no weird chalky aftertaste, just pure comfort.
Weeknight superhero: From pot to plate in under 30 minutes (yes, really!). Perfect for those “I need cheese NOW” emergencies.
Secret nutrition boost: Nutritional yeast gives you that cheesy flavor plus a hit of vitamin B12. Sneaky healthy!
Kid-approved magic: My niece gobbles this up faster than the boxed stuff—and she’s never noticed it’s dairy-free.
Your rules: Throw in some roasted veggies, swap the pasta shape, make it spicy—this recipe loves a good remix.

Trust me, once you try this, you’ll wonder why you ever bothered with the dairy version. It’s that good.

Best Vegan Mac And Cheese - detail 1

Ingredients for the Best Vegan Mac And Cheese

Okay, let’s gather our squad of ingredients—you’ll be shocked how simple this is! Everything here works together like old friends to create that creamy, cheesy magic. Pro tip: Measure everything before you start (my grandma called this “mise en place” to sound fancy, but really it just saves you from frantic digging in cabinets later).

The Noodle Crew

8 oz elbow macaroni (or whatever pasta shape makes you happiest—I’ve used shells in a pinch!)

The Sauce Superstars

1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes—this is NON-NEGOTIABLE for creaminess)
1 cup unsweetened almond milk (the sauce’s trusty sidekick—use the plain stuff!)
1/4 cup nutritional yeast (this isn’t baker’s yeast—it’s the golden ticket to cheesy flavor)

The Flavor Boosters

1 tbsp lemon juice (just a squeeze cuts through the richness perfectly)
1 tsp garlic powder (trust me, fresh garlic can overpower here)
1 tsp onion powder (the quiet hero of depth)
1/2 tsp turmeric (for that gorgeous golden color—no one will guess it’s in there)
1/2 tsp paprika (smoked or sweet, your call!)
Salt and pepper to taste (start with 1/2 tsp salt—you can always add more)

How to Make the Best Vegan Mac And Cheese

Alright, let’s get cooking! This is where the magic happens, and I promise it’s easier than you think. Just follow these steps, and you’ll have a pot of creamy, dreamy mac and cheese in no time. (Pro tip: Put on some music while you cook—it makes everything taste better!)

Cooking the Pasta

First things first—let’s tackle the pasta. Bring a big pot of water to a rolling boil (I like to salt it like the sea—about 1 tbsp per quart). Toss in your elbow macaroni and give it a quick stir so nothing sticks. Cook it for about 7-8 minutes, or until it’s just al dente (that means it should still have a tiny bite—don’t let it go mushy!). Drain it in a colander, but no need to rinse (we want that starch to help the sauce cling later).

Preparing the Cheese Sauce

While the pasta cooks, let’s make that luscious sauce. Grab your blender and throw in those soaked cashews, almond milk, nutritional yeast, lemon juice, and all the spices. Now, here’s the key—blend it for a full 2-3 minutes until it’s completely smooth. No gritty bits allowed! If it’s too thick, add a splash more almond milk. Taste it (yep, right off the spatula) and adjust the salt or spices if needed. Pour this golden goodness into a saucepan and warm it over medium heat for 3-5 minutes, stirring often. You’ll see it thicken slightly—that’s when you know it’s ready.

Combining and Serving

Time for the grand finale! Dump that drained pasta back into the pot (off the heat) and pour the warm sauce over it. Stir like crazy until every single noodle is coated in cheesy perfection. If it seems thick, don’t panic—just add a tablespoon or two of hot water or almond milk to loosen it up. Serve it piping hot with a sprinkle of paprika or fresh parsley if you’re feeling fancy. Watch how fast it disappears!

Best Vegan Mac And Cheese - detail 2

Tips for Perfect Best Vegan Mac And Cheese

After making this more times than I can count (okay fine, weekly), here are my foolproof tricks for mac and cheese that’ll make you swear off dairy forever:

Soak those cashews overnight if you can—they blend up creamier than rushed boiling. No time? Pour boiling water over them while you prep other ingredients!
Sauce too thick? Add almond milk a tablespoon at a time while stirring. Too thin? Simmer a bit longer or toss in a handful of extra nutritional yeast.
Want veggies? Stir in roasted broccoli or sautéed mushrooms at the end—they add texture without messing with the sauce magic.
Leftovers? The sauce thickens when chilled—just stir in a splash of milk when reheating to bring it back to life.
Blender shy? A high-speed blender works best, but if yours struggles, strain the sauce through a sieve for ultra-smoothness.

Ingredient Substitutions

Okay, let’s talk swaps! The beauty of this recipe is how flexible it is for different diets. Allergic to nuts? No problem—just replace the cashews with 1 cup of steamed potatoes and carrots (they blend up just as creamy, promise!). For the milk, any plain unsweetened plant milk works—soy is my go-to for extra protein. And if you’re out of nutritional yeast? A tablespoon of white miso paste adds that savory umami kick. Just taste as you go!

Storage and Reheating

Here’s the deal with leftovers (if you’re lucky enough to have any!)—pop them in an airtight container in the fridge for up to 3 days. When hunger strikes again, reheat it gently on the stovetop with a splash of almond milk, stirring often until it’s creamy again. Microwave works too—just cover it and zap in 30-second bursts, stirring between each one. Pro tip: The sauce thickens when cold, so don’t panic—that extra milk will bring it right back to silky perfection!

Nutritional Information

Just so you know—these numbers can wiggle a bit depending on your exact ingredients (especially pasta brands and nut milk types). But here’s the scoop on what one hearty serving (about 1 cup) of this vegan mac and cheese packs:

320 calories (perfect for that cozy full feeling)
12g fat (mostly the good kind from cashews!)
45g carbs (hello, energy boost)
5g fiber (thanks, nutritional yeast!)
12g protein (not bad for plant-based comfort food, right?)

Zero cholesterol, and way less sodium than the boxed stuff. Winning!

Frequently Asked Questions

I get asked about this vegan mac and cheese ALL the time—here are the big ones that keep popping up (and my honest answers!):

Can I use store-bought pre-soaked cashews?

Technically yes, but fresh soaking wins every time! Pre-soaked ones often dry out. If you must use them, soak them in warm water for 15 minutes to plump them back up. But honestly? The 10-minute boil trick is faster and works like magic.

How do I make this gluten-free?

Easiest swap ever—just use your favorite gluten-free pasta! Brown rice or chickpea noodles work great. The sauce is naturally gluten-free (just double-check your nutritional yeast label to be safe).

Why won’t my sauce get smooth?

Oh honey, I’ve been there! Two culprits: 1) Not blending long enough (give it a full 2-3 minutes!), or 2) Your blender needs help. If you see bits, strain it through a fine mesh sieve—no shame in that game.

Can I freeze leftovers?

You can, but the texture changes—the sauce might separate when thawed. Better to fridge it and eat within 3 days. If you must freeze, stir in extra milk when reheating and call it “rustic.”

Ready to Try This Recipe?

Go ahead—give this vegan mac and cheese a whirl tonight! When you do, I’d love to hear how it turned out. Leave a comment below (tell me your favorite add-ins!) or tag me on social so I can see your cheesy masterpiece. Happy cooking!