Vegan Mac and Cheese is a creamy, plant-based version of the classic comfort dish. Made with a rich cashew and nutritional yeast sauce, this dairy-free pasta is perfect for vegans and anyone looking for a healthier alternative to traditional mac and cheese.
- 300g (10 oz) pasta (elbow macaroni or shells)
- 1 cup raw cashews (soaked in water for 4 hours or boiled for 10 minutes)
- 1/2 cup nutritional yeast
- 1/2 cup unsweetened almond milk (or other plant-based milk)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the vegan cheese sauce: In a blender or food processor, combine the soaked or boiled cashews, nutritional yeast, almond milk, olive oil, lemon juice, garlic powder, onion powder, and mustard (if using). Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Heat the sauce: Pour the cashew cheese sauce into a large skillet or saucepan over medium heat. Stir and heat for 2-3 minutes, until warmed through and thickened slightly.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss to coat the pasta evenly with the vegan cheese sauce. Cook for an additional 1-2 minutes to heat everything together.
- Serve: Garnish with fresh parsley and serve your delicious Vegan Mac and Cheese hot.