Vegan Mac and Cheese
This creamy, dreamy vegan mac and cheese is a hug in a bowl! I love how the nutritional yeast gives it that cheesy flavor without any dairy.
Growing up, mac and vegan cheese was one of my favorite comfort foods, and I was determined to create a plant-based version that captured that nostalgia.
This recipe is a celebration of whole ingredients that nourish our bodies and souls.
Plus, it’s so simple to whip up, making it perfect for weeknight dinners or cozy gatherings with friends!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using cashews for creaminess, but if you have nut allergies, you could try silken tofu instead. Nutritional yeast is a game changer for that cheesy flavor, and it’s packed with B vitamins!
Tips & Notes
- •Soaking cashews makes them super creamy; don’t skip this step!
- •I often add some steamed broccoli or spinach for a pop of color and nutrients.
Recipe Variations
- •Sometimes I’ll mix in roasted veggies for extra flavor and nutrition.
- •If you want a spicy kick, add some cayenne pepper or diced jalapeños.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of plant almond milk if needed.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Just store it in the fridge and reheat when you’re ready to enjoy. You might want to add a splash of almond almond milk when reheating to loosen it up.
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This creamy, dreamy vegan mac and cheese is a hug in a bowl! I love how the nutritional yeast gives it that cheesy flavor without any dairy.
Ingredients
Instructions
- 1
Start by cooking the elbow macaroni according to the package instructions. Drain and set aside.
- 2
In a high-speed blender, combine the soaked cashews, nutritional yeast, almond almond milk, garlic powder, onion powder, turmeric, salt, black pepper, and lemon juice.
- 3
Blend until the mixture is completely smooth and creamy. If it’s too thick, add a little more almond almond milk to reach your desired consistency.
- 4
In a large saucepan, melt the vegan vegan butter over medium heat. Add the blended vegan cheese sauce to the pan and stir until heated through.
- 5
Add the cooked macaroni to the vegan cheese sauce and stir well to combine, ensuring every piece of pasta is coated.
- 6
Transfer the mac and vegan cheese to a baking dish if you’d like to bake it, or serve it straight from the stove. If baking, preheat your oven to 350°F (175°C) and bake for about 15 minutes.
- 7
Serve warm, and enjoy the creamy goodness!
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