Okay, let’s talk about my absolute go-to comfort food: Vegan mac and cheese! Seriously, this recipe is a game-changer. I used to think creamy, cheesy pasta was off-limits once I went dairy-free, but nope! This version is SO ridiculously creamy and satisfying, you won’t even miss the dairy. It comes together in a flash, which is perfect for those nights when you need a hug in a bowl but don’t have hours to spend in the kitchen. Trust me, it’s become a staple in my house!

Why You’ll Love This Vegan Mac and Cheese

Quick & Easy: Seriously, you can whip this up in under 30 minutes!
Dairy-Free Dream: All the creamy, cheesy goodness without any dairy.
Pure Comfort: The ultimate feel-good meal for any day.
Simple Ingredients: Made with pantry staples you probably already have.
So Delicious: You won’t believe it’s vegan!

Gather Your Ingredients for Vegan Mac and Cheese

Alright, let’s get our mise en place ready for this glorious vegan mac and cheese! You’ll need about a pound of elbow macaroni – the classic shape just feels right, doesn’t it? For that super-creamy “cheese” sauce, we’re going to use one cup of raw cashews. Make sure they’ve had a good soak, at least four hours or even better, overnight. This is key for getting them nice and soft! Then, we need half a cup of nutritional yeast. This is our secret weapon for that cheesy flavor, so don’t skimp!

You’ll also need a quarter cup of unsweetened plant-based milk – almond or soy works like a charm. Two tablespoons of fresh lemon juice will give it a nice little tang, and then we’ll add a teaspoon of garlic powder and half a teaspoon of onion powder for that savory depth. A pinch of salt and pepper, to your taste, and you’re pretty much set! If you’re feeling fancy, maybe have some vegan butter or a tiny bit of turmeric on hand for color!

Essential Components for Creamy Vegan Mac and Cheese

The magic really happens with just a couple of key players here. Those soaked cashews? They blend up into the most incredibly luscious, creamy base that mimics dairy cheese sauce perfectly. Seriously, it’s mind-blowing! And then there’s the nutritional yeast. This stuff is gold for vegans! It brings that unmistakable savory, nutty, cheesy flavor that makes mac and cheese, well, mac and cheese. Together, they create pure comfort food perfection!

Step-by-Step Guide to Making Vegan Mac and Cheese

Alright, let’s get cooking this dream vegan mac and cheese! First things first, snag a big pot and get your elbow macaroni boiling according to the package directions. You want it perfectly al dente, so don’t overcook it! While that’s bubbling away, drain and rinse those gorgeous soaked cashews really well. This step is super important to get that clean, creamy flavor.

Preparing the Creamy Cheese Sauce Base

Now for the magic! Grab your blender. Toss in those drained cashews, the nutritional yeast (our cheesy superstar!), your plant-based milk, lemon juice, garlic powder, onion powder, salt, and pepper. Hit the blend button and let it go! You want this mixture to be totally smooth and creamy, like a velvety cheese sauce. If it seems a little too thick and won’t blend easily, just add a tablespoon of water at a time. Seriously, just a splash! Keep blending until it’s perfectly smooth. You’re looking for that luscious, pourable consistency.

Combining the Pasta and Sauce

Once your pasta is cooked perfectly and your sauce is blended to silky perfection, it’s time for the grand finale! Drain that macaroni really well, and then pour your glorious vegan cheese sauce right over the top. Give it a good stir, making sure every single piece of pasta gets coated in that creamy goodness. It should look amazing!

Tips for Perfecting Your Vegan Mac and Cheese

Okay, so you’ve got the basic recipe down, but let’s take your vegan mac and cheese from “good” to “OMG, I can’t believe this is vegan!” If you want an even richer sauce, try adding a tablespoon or two of vegan butter along with your cashews when you blend – it adds this amazing silkiness. For that classic, vibrant yellow color that just screams mac and cheese, a tiny pinch of turmeric goes a long way; just be careful not to add too much or it can taste a little funny!

Want to kick things up a notch? A little dash of cayenne pepper or a pinch of smoked paprika in the sauce adds a lovely warmth and depth. And don’t forget the toppings! Crispy breadcrumbs, toasted panko, some vegan bacon bits, or even some fresh chives sprinkled on top can totally transform the texture and make every bite more exciting. Seriously, the toppings are where it’s at for that extra something special!

Frequently Asked Questions about Vegan Mac and Cheese

Got questions about this dreamy vegan mac and cheese? I’ve got answers! First up, can you swap out the cashews? While cashews are my absolute favorite for their super-creamy texture, you could try soaked sunflower seeds for a nut-free option, or even blanched almonds. Just know the texture might be a little different. What about the plant-based milk? Honestly, any unsweetened variety works, but I find almond or soy gives the cleanest flavor without competing with the cheesy goodness. Cow’s milk is a no-go, obviously!

How long does this dairy-free cheese sauce last? The sauce itself, if stored in an airtight container in the fridge, should be good for about 3-4 days. When you reheat it, you might need to add a little splash of water or plant-based milk to get it back to that perfect creamy consistency. Can I freeze it? It’s best enjoyed fresh, as freezing and thawing can sometimes affect the creaminess of the cashew sauce, but if you have to, go for it! Just be prepared to stir in a little extra liquid when reheating.

Serving Suggestions for Your Creamy Vegan Mac and Cheese

This creamy vegan mac and cheese is a meal in itself, but it plays wonderfully with other dishes! For a truly comforting meal, I love serving it alongside some steamed broccoli or green beans – the freshness cuts through the richness perfectly. A simple side salad with a zesty vinaigrette is also fantastic. And if you’re feeling extra hungry, it’s amazing paired with some crispy vegan chicken tenders or a hearty lentil loaf. It’s just pure comfort food bliss!

Storing and Reheating Leftover Vegan Mac and Cheese

Got extra vegan mac and cheese? Lucky you! Let it cool down a bit, then pop it into an airtight container and stash it in the fridge. It’ll keep well for about 3 to 4 days. When you’re ready to reheat, just scoop some into a microwave-safe bowl. You might need to add a little splash of water or plant-based milk to help loosen things up and get that creamy texture back. Microwave in short bursts, stirring in between, until it’s warm all the way through.

Estimated Nutritional Information

So, how does this delicious vegan mac and cheese stack up nutritionally? Each serving is roughly around 450 calories. You’re looking at about 20g of fat, with around 3g being saturated. It’s packed with about 15g of protein and 60g of carbohydrates, with a good 5g of fiber to keep you full. Remember, these are just estimates, and your actual numbers might vary a bit!

Incredible Vegan Mac and Cheese in Under 30 Minutes

Author: feeltasty
Total Time: 25 minutes
Yield: 4-6 servings 1x
Diet: Vegan

Print Recipe

Description

A creamy and delicious vegan take on classic mac and cheese, made with simple ingredients.

Ingredients

Scale

1 pound elbow macaroni
1 cup raw cashews, soaked for at least 4 hours or overnight
1/2 cup nutritional yeast
1/4 cup plant-based milk (unsweetened almond or soy recommended)
2 tablespoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Instructions

Cook macaroni according to package directions. Drain and set aside.
Drain the soaked cashews and rinse them.
In a blender, combine the drained cashews, nutritional yeast, plant-based milk, lemon juice, garlic powder, onion powder, salt, and pepper.
Blend until completely smooth and creamy. Add a tablespoon of water at a time if needed to reach desired consistency.
Pour the cheese sauce over the cooked macaroni and stir to combine.
Serve immediately.

Notes

For a richer sauce, you can add 1/4 cup of vegan butter.
Add a pinch of turmeric for a brighter yellow color.
Spice it up with a dash of cayenne pepper.
Top with breadcrumbs or vegan bacon bits for extra texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Boiling and Blending
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approximately 450
Sugar: Approximately 3g
Sodium: Approximately 500mg
Fat: Approximately 20g
Saturated Fat: Approximately 3g
Unsaturated Fat: Approximately 17g
Trans Fat: 0g
Carbohydrates: Approximately 60g
Fiber: Approximately 5g
Protein: Approximately 15g
Cholesterol: 0mg

Keywords: vegan mac and cheese, dairy-free, plant-based pasta, creamy vegan sauce, comfort food