This vegan mac and cheese recipe is rich, creamy, and kid-friendly too—but it’s made with cashew cheese instead of dairy!
This is the BEST vegan mac and cheese, and trust me, I’ve tried them all over the years. The frozen kind, the kind that comes in a box, homemade versions, but this is the one. It’s a vegan baked mac and cheese, so it gets crispy on the top and the edges, and the creamy sauce is fab. Most importantly, it is kid-approved!
Why You’ll Love This Vegan Mac and Cheese
- No faux cheese. If you’re not a fan of store-bought vegan cheeses, you’re in luck—this recipe skips them in favor of a cashew-based cheese sauce.
- Easy to customize. You can easily make this recipe your own by adding in your favorite vegetables, proteins, herbs or spices. There’s so much room to get creative here!
- Freezer-friendly. This recipe is perfect for meal prepping or making ahead for busy weeknights. I like keeping a few pans in the freezer so I can heat them up for quick dinners!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Pasta:
- Pasta – If you want to make it even higher in protein, I suggest using some form of bean pasta.
- Breadcrumbs – To make gluten-free vegan mac and cheese, you can use gluten-free panko in addition to your favorite gluten-free pasta.
For the Sauce:
- Raw cashews – Soaked these for at least 2 hours so they puree smoothly.
- Nutritional yeast – The not-so-secret ingredient that makes the sauce taste cheesy.
- Garlic
- Fresh lemon juice – Lemon juice adds the tang of cheese.
- Miso paste – Use shiro miso to mimic the depth and umami of cheddar.
- Tahini
- Spices – Smoked paprika, nutmeg, sea salt, pepper, and turmeric.
- Water
How to Make Vegan Mac and Cheese
- Prepare. Preheat your oven to 350ºF and cook the pasta according to the instructions on the package.
- Combine the sauce ingredients. Add the drained and rinsed cashews to a blender with the remaining ingredients and 1/3 cup of water.
- Puree. Blend on high speed, adding more water if needed. Season to taste.
- Assemble. Drain the pasta and place it in a baking dish. Add the sauce and stir to combine, then sprinkle the breadcrumbs on top.
- Bake. Cover the dish with foil and bake for 20 minutes, then serve.
Tips for Success
- Cook the pasta to al dente. It will continue to soften in the oven as it absorbs the vegan mac and cheese sauce. This is especially important with bean and other gluten-free pastas, which have a tendency to fall apart once they’re over-cooked.
- Don’t skip soaking the cashews. The raw cashews need to be soaked for at least 2 hours to achieve a creamy, smooth sauce. If you're short on time and have a high-speed blender, soaking them in hot water for 30-45 minutes will work too.
- Adjust the consistency. If your sauce turns out too thick, add more water a tablespoon at a time. Keep in mind that the sauce will thicken a bit as the mac and cheese bakes.
Variations
This vegan mac and cheese recipe is a great base for mix-ins and other toppings. Since it's just a plain and simple cheese sauce, you could totally add in vegetables, protein, spices, hot sauce, etc., to jazz it up and make it your own. It would be great with peas, broccoli, or spinach!
What to Serve With Vegan Mac and Cheese
A simple vegetable side like oven roasted root vegetables or green bean almondine is the perfect pairing for this vegan mac and cheese. For a little more protein, serve it alongside herb crusted baked tofu or smoky tempeh bacon.
How to Store
You can store leftover vegan mac and cheese in an airtight container or wrapped in the baking dish in the refrigerator for up to 3 days. Reheat in the microwave or, if you’re reheating larger portions, you can cover them with foil and reheat at 350ºF until warmed through.
Can I Freeze This Recipe?
This baked vegan mac and cheese recipe freezes well too. Assemble it up to the point of baking, wrap tightly, and freeze for up to 2 months; thaw in the refrigerator before baking according to the recipe instructions.
More Vegan Remakes
- Vegan Pizza
- Vegan Shepherd’s Pie
- Slow Cooker Vegan Sloppy Joes
- Vegan Cream of Broccoli Soup
- Vegan Queso
Vegan Mac and Cheese
Ingredients
For the pasta:
- 1 lb pasta (of choice!)
- 1 cup breadcrumbs
For the sauce:
- ½ cup raw cashews soaked at least 2 hours
- ⅓ cup nutritional yeast
- 2 garlic cloves
- 3 tablespoons fresh lemon juice
- 1 teaspoon miso paste
- 1 teaspoon tahini
- ¼ teaspoon smoked paprika
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- ½ teaspoon turmeric
- ⅓ cup – ½ cup water
Instructions
- Preheat the oven to 350ºF. Cook pasta according to package instructions.
- While pasta is cooking, prepare the sauce. Drain and rinse the cashews, then add them to a blender along with the remaining ingredients, starting with just 1/3 cup of water.
- Blend on high until smooth and creamy, adding more water 1 tablespoon at a time until the sauce is pourable. Taste and adjust seasonings as needed.
- Drain the pasta and add it to a oven safe baking dish. Pour sauce over top and stir to combine.
- Sprinkle breadcrumbs over the top of the noodles, cover the dish with tin foil and bake on the center rack for 20 minutes. Remove and serve immediately.
Video
Notes
Nutrition
