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Firstly, If you don’t want to read my blog about this recipe here is a shortened Youtube video but i highly recommend you read my step by step Guide to make you the best Vegan Mac and Cheese Recipe you can think of:
Created By: Shakayla Felice, she is a youtuber that focuses on vegan meals and she has amazing recipes
Craving a comforting bowl of mac and cheese but want to keep it 100% plant-based? This creamy, delicious vegan mac and cheese recipe delivers all the cheesy goodness without any dairy. Plus, we’ll highlight some top-rated kitchen tools that will make preparing this dish even easier and more enjoyable.
Ingredients
For the Sauce:
- 1 cup raw cashews (soaked for 10 minutes in hot water)
- 1 ½ cups oat milk (or any plant-based milk)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon ground turmeric
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
For the Pasta:
- 300 grams macaroni (or any pasta of choice)
For the Breadcrumb Topping:
- ½ cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 tablespoons nutritional yeast
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Cashews
Begin by soaking the cashew nuts in hot water for about 10 minutes. This softens them, making them easier to blend into a smooth, creamy sauce. If you have extra time, soaking them for longer (up to a few hours) will make the sauce even silkier. Drain the cashews before moving on to the next step.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the macaroni and stir occasionally to prevent sticking. Cook until al dente according to the package instructions. Once done, drain the pasta using a strainer and set it aside while you prepare the sauce. To prevent it from sticking together, you can toss the drained pasta with a teaspoon of olive oil.
Step 3: Blend the Cheese Sauce
Drain the soaked cashews and transfer them to a blender. Add oat milk, nutritional yeast, lemon juice, garlic powder, turmeric, Dijon mustard, salt, and pepper. Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy. Scrape down the sides if necessary to ensure everything is well incorporated. If the sauce is too thick, add a bit more oat milk, a tablespoon at a time, until you reach your desired consistency.
Product Spotlight: Chef Sofi Mortar and Pestle Set For an extra depth of flavor, you can use this mortar and pestle to grind your garlic and spices before adding them to the sauce. Freshly ground seasonings elevate the overall taste!
Step 4: Combine Pasta and Sauce
Return the cooked macaroni to the pot while it’s still warm. Pour the cashew cheese sauce over the pasta and stir until evenly coated. Place the pot over low heat and cook for another 3-5 minutes, stirring constantly. This helps the sauce thicken slightly and infuse the pasta with even more flavor. Be careful not to overheat, as this can cause the sauce to dry out.
Step 5: Prepare the Breadcrumb Topping
In a small bowl, mix the breadcrumbs, olive oil, dried thyme, nutritional yeast, salt, and pepper. Stir well to ensure the ingredients are evenly distributed. For extra crispiness, toast the breadcrumbs in a dry pan over medium heat for 2-3 minutes before using them as a topping. This small step adds a fantastic crunchy texture!
Step 6: Bake
Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased baking dish, spreading it out evenly. Sprinkle the prepared breadcrumb mixture generously over the top. Bake for 10-15 minutes until the topping is golden and crispy. For an even crunchier texture, broil for the last 1-2 minutes but watch carefully to prevent burning.
Step 7: Serve and Enjoy!
Remove from the oven, let it sit for a few minutes to cool slightly, then serve. Garnish with fresh parsley or red pepper flakes for an extra kick of flavor. Enjoy this rich, creamy, plant-based mac and cheese!
Why You’ll Love This Recipe
- Ultra Creamy: The blended cashew sauce mimics the creaminess of traditional mac and cheese.
- Nutrient-Rich: Cashews provide healthy fats and protein, while nutritional yeast adds a cheesy flavor and B vitamins.
- Customizable: Add veggies like spinach, mushrooms, or sun-dried tomatoes for extra flavor and texture.
Bonus: A Must-Have Vegan Cookbook
If you’re looking for more incredible plant-based recipes, check out Big Vegan Flavor: Techniques and Recipes for a Hearty, Flavorful Plant-Based Kitchen. This cookbook is packed with game-changing techniques and delicious plant-based recipes that will take your vegan cooking to the next level.
