The Best Vegan Mac and Cheese
This vegan mac and cheese recipe is made easily and quickly with raw cashews, fresh lemon juice, and nutritional yeast. The sauce is incredibly creamy, flavorful and can even be used as a cheese dip. Everyone who tries this mac and cheese loves it, whether they are vegan or not!
Servings 8
Calories 371kcal
Ingredients
- 1 1/2 cups raw cashews
- 1 cup filtered water
- 3 1/2 tablespoons nutritional yeast
- 2 tablespoons freshly squeezed lemon juice
- 3 garlic cloves minced
- 1 teaspoon kosher salt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon turmeric powder
- 16 ounces elbow pasta (gluten free, if you'd like!)
- 3 cups broccoli florets optional, see notes
- 1/2 teaspoon chili powder optional, see notes
- black pepper to taste
- kosher salt to taste
- 1 bag Harvest Snaps Snack Crisps see notes
Instructions
- Put the cashews in a bowl. Pour boiling water over them and soak for 1 ½ hours. Drain and rinse the cashews a few times with cool water.
- Prepare the pasta. Prepare the pasta according to package directions. I like to add broccoli florets, but this is optional. If using broccoli, add florets when there are 2 minutes left of cook time.
- While the pasta is cooking, prepare the sauce. Transfer the cashews to the pitcher of a high-speed blender along with the water, nutritional yeast, lemon juice, garlic, salt, mustard, and turmeric. Blend until a thick sauce comes together, scraping down the sides as necessary. You may need to add another 2-3 tablespoons of water to help it blend together. You want it thick, but pourable. Taste for salt and add black pepper as well.
- Once the pasta is al dente, drain and rinse it well. Return the pasta to the pot, and stir in the cheese sauce. Season to taste and serve warm!
Notes
- The sauce can be stored in an airtight container in the refrigerator for up to one week.
- I like adding the chili powder for a tiny bit of heat and complexity being added to the sauce. If you are making this for kids, you can totally leave it out, but it doesn't make it spicy.
- The recipe will not turn out if you use roasted cashews. Be sure to use raw cashews! :)
- You can prep the raw cashews ahead of time. If it's done a day in advance, be sure to cover them with plastic wrap and put them in the refrigerator.
- I'd recommend using an elbow pasta if you can. It seems to hold onto the sauce well. Target carries a gluten free variety that looks awesome.
Nutrition
Calories: 371kcal | Carbohydrates: 54g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Sodium: 316mg | Potassium: 472mg | Fiber: 4g | Sugar: 4g | Calcium: 41mg