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4.99 stars (129 ratings)

The Best Vegan Mac and Cheese

This truly is the BEST Vegan Mac and Cheese and it's easy to make! The stovetop version is ready in less than 20 minutes, or bake it for a few minutes with a buttery breadcrumb topping.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 304kcal
Author: Nora Taylor

Ingredients

Mac and cheese

  • 1 1/2 cups raw cashews
  • 2 cups water
  • 3 tablespoons fresh lemon juice
  • 1/2 cup nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1 (7-oz) bag shredded vegan cheddar cheese, optional I used Follow Your Heart
  • 12 ounces elbow pasta

Optional breadcrumb topping

  • 1 1/2 cups panko breadcrumbs
  • 4 tablespoons vegan butter, melted
  • 1/4 teaspoon smoked paprika

Instructions

  • Preheat oven and prep - If planning on baking it with the breadcrumb topping, preheat the oven to 350 degrees F and lightly grease a casserole dish (I used a 9x13 inch dish). Skip this step for stovetop mac and cheese.
  • Soak the cashews - Soften your cashews by covering them in boiling water for 5 minutes. I do this by heating up water in my tea kettle, and then pouring the boiling water over the cashews in a large glass measuring cup. 
  • Cook pasta - Cook the pasta according to package instructions, but do not overcook. Drain and set aside.
  • Blend cheese sauce - Drain the soaked cashews and discard the soaking water. Add the cashews, 2 cups fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt and bag of shredded cheese (if using) to a high powered blender and blend until very smooth.

Stovetop version

  • Simply return the pasta to the pot and pour in the cheese sauce. Stir until the sauce thickens and serve immediately.

Baked version (the best!)

  • Make the breadcrumb topping by mixing the breadcrumbs, melted vegan butter and smoked paprika in a small bowl until crumbly and moist.
  • Add the drained pasta to the prepared casserole dish, and pour in the cheese sauce. Stir to coat the noodles. Sprinkle the breadcrumb mixture on the pasta and bake, uncovered for 15 minutes. I also broiled it for a few minutes until golden brown. Serve immediately and enjoy!

Video

Notes

  1. The bag of vegan cheddar cheese is optional, but takes it to the next level of creamy and cheesy deliciousness!
  2. The cheese sauce freezes well, so feel free to make extra sauce and freeze some for a super quick meal or kid's lunch option.
  3. Leftovers will last 3-4 days in the refrigerator. The sauce does thicken when it cools or sits out for awhile, but there is an easy fix. Simply add a little warm water and stir, noodles and all, while you reheat it. The sauce will thin and it will be perfect again.
  4. Gluten free - Use gluten free pasta, any variety you like.
  5. Nut free - Go make my Dairy Free Mac and Cheese, which is nut free.

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 41g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 443mg | Potassium: 309mg | Fiber: 3g | Sugar: 3g | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg