by Chef Ani 8 Comments
Jump to Recipe
This vegan mac and cheese recipe is the ultimate comfort food that everyone can enjoy. It’s dairy-free, creamy, and delicious, making it a perfect dish for any occasion. Plus, it’s easy to make and can be ready in no time!
Mac and cheese is an all-time family favorite so why not make a super healthy version like this one so that you can serve it up guilt-free?
Why you’ll love this vegan mac and cheese recipe
- Healthier alternative: Vegan mac and cheese typically uses plant-based ingredients, such as nut milk and nutritional yeast, which are lower in fat and calories compared to traditional mac and cheese made with dairy products.
- Dairy-free: Many people are lactose intolerant or have dairy allergies, and plant-based mac and cheese provides a delicious alternative that is free from all animal products.
- Customizable: There are many variations of plant-based mac and cheese, which allows you to experiment with different ingredients and flavors to find your perfect combination.
- Easy to make: Vegan mac and cheese can be made quickly and easily with simple ingredients, making it a great option for a quick and satisfying meal.
- Delicious: Despite not having dairy, vegan mac and cheese can still be incredibly tasty and satisfying, with a creamy texture and rich flavor.
Recipe variations and add-ins
- Butternut Squash Mac and Cheese: Add roasted butternut squash to your vegan mac and cheese sauce for a sweet and savory flavor.
- Spinach and Artichoke Mac and Cheese: Mix in fresh spinach and artichoke hearts to give your mac and cheese a burst of green and a tangy flavor.
- Vegan Bacon Mac and Cheese: Add crispy vegan bacon bits for a smoky, savory flavor.
- Plant-Based Pesto Mac and Cheese: Mix in pesto sauce to give this dish a fresh, herbaceous flavor.
- Mac and Cheese with Roasted Tomatoes: Roast cherry tomatoes with garlic and olive oil, then mix them into your mac and cheese for a burst of sweet and tangy flavor.
Top tips
- Soak cashews overight for a creamier sauce. This just helps to soften them up and reach that silky creamy texture you want in your mac and cheese.
- Blend sauce until smooth – keep going if it tastes grainy still.
- Reserve pasta water to adjust sauce consistency. This is an age old trick.
- Adjust seasoning to taste – no one wants to eat bland mac and cheese.
- Try different pasta shapes. Penne and farfalle go really well in place of a macaroni noodle.
Make ahead of instructions and storage
This plant-based mac and cheese sauce can be made ahead of time and stored in the refrigerator for up to 2 days. You can then stir it into the pasta before serving.
Reheat on the stovetop with a splash of plant-based milk or water to loosen the sauce.
Store any leftovers in an airtight container.
Vegan Mac and Cheese Serving suggestions
Serve this vegan mac and cheese with a side salad or roasted vegetables for a balanced meal. It’s also perfect as a side dish for potlucks or holiday gatherings.
Why not try this mac and cheese recipe with my fresh corn salad or this Caesar salad?
FAQs
Can I use almond milk instead of cashews?
Yes, you can use almond milk instead of cashews for a lighter version of the recipe. However, the sauce won’t be as creamy and rich.
Wrapping it up
Vegan mac and cheese is a delicious and satisfying dish that provides a healthier alternative to traditional mac and cheese. By using plant-based ingredients and experimenting with different flavors and textures, you can create a variety of tasty and creative variations.
Whether you are lactose intolerant, have a dairy allergy, or simply want to enjoy a delicious, plant-based and sustainable meal, plant-based mac and cheese is a great option that is sure to please your taste buds. With the right ingredients and preparation, you can enjoy a creamy, cheesy, and flavorful bowl of vegan mac and cheese that is both satisfying and guilt-free.
Vegan Mac & Cheese
This vegan mac and cheese recipe is the ultimate comfort food that everyone can enjoy. It’s dairy-free, creamy, and delicious, making it a perfect dish for any occasion. Plus, it’s easy to make and can be ready in no time!
- Author: Chef Ani
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped (1 1/2 cups)
- 1 small potato, thinly sliced
- 3 garlic cloves, minced
- 1–2 small carrots, chopped (1/2 cup)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- pinch of crushed red pepper flakes
- 2/3 cups raw cashews, soaked overnight (see note)
- 2 cups water
- 1/4 cup yeast flakes
- 3 – 3 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon turmeric
- 1 tablespoon vegan margarine (optional)
- salt to taste
- 8oz macaroni, cooked
Instructions
- In a medium size pot, over medium to high heat, sauté onion in olive oil for 3-4 minutes.
- Add the thinly sliced potato, minced garlic, chopped carrots, garlic and onion powder, 1/2 teaspoon sea salt, and crushed red pepper. Sauté for 1 minute.
- Add the soaked cashews and water. Let it simmer until the potato and carrots are cooked and soft.
- Transfer to a blender and add nutritional yeast flakes, lemon juice, turmeric, margarine (optional), and salt to taste. Blend until smooth.
- Mix with macaroni and serve.
Notes
- Cashews lose some of their distinctive taste and blend easily when soaked overnight. If per chance you did not remember to soak overnight, you can cook the cashews in a little bit of water for 15 minutes or so. This will have a similar effect. Be sure to drain the cashews before use.
- This cheese sauce stores well in the fridge. It can be made ahead of time, and then heated and added to pasta right before serving.
