Everyone adores this rich and creamy stovetop Vegan Mac and Cheese with velvety smooth cashew cream sauce. Readers agree "this recipe has it all...looks, texture, and taste!" The ultimate one-pot vegan comfort food meal on the table in 25 minutes. Enjoy right out of the pot or bake with buttery breadcrumbs for extra crunch. Add broccoli for a dose of veg and serve with hot sauce!
I'm so excited to grace your tastebuds with my all time fave pasta lunch as of late! A creamy, dreamy, perfectly tangy macaroni flavor explosion. I never knew mac and cheese sans cheese could be so darn satisfying but this recipe changes the game, yo.
In my humble opinion, it's impossible to make vegan mac and cheese taste just like regular mac and cheese because...there's no cheese. BUT I love this dish for what it is: a wholesome, super creamy and satisfying one-pot meal of greatness.
The vegan cheese sauce is seriously to die for. Who's excited?! If you haven't tried my other vegan pasta recipes, don't miss my internet-famous Vegan Lasagna and Creamy Cajun Pasta! But don't take my word for it...
5-Star Reader Reviews ★★★★★
"Wooooww - just had to leave a note because this was SO GOOD! My husband's fave food group is CHEESE, so I didn't tell him what I was making for dinner last night. He devoured this and was shocked to learn there was no dairy. AMAZING, can't wait to make this again!" -Meredith
"Oh my gosh I made this last night, it was fantastic!! I'm trying to transition to a more plant based way of eating, but have such a hard time getting my boyfriend on board. He loved it too though!!!" -Maddie
"Made this tonight and it turned out really yummy. My husband even liked it too and he’s usually pretty hesitant about my dairy free recipes! Topped with seasoned breadcrumbs and baked. Can’t wait for the leftovers!" -Kali
"This recipe is a keeper! I’ve found it difficult to find great vegan comfort foods. In my quest, I’ve tried some boring, tasteless Mac ‘n Cheese recipes. Finally, this one is has it all…looks, texture and taste! My meat and potatoes guy requests this one. 😊"
"I have been making this recipe for years. It's so good and so comforting, while still being nutritious 🙂" -Dylan
The low down on ingredients
- Pasta: We're using 8oz or half of a standard box of pasta. I like small shells or macaroni here. You can use any kind you like, like white pasta, whole grain, or chickpea/brown rice for gluten free.
- Cashews: The key to our creamy sauce, similar to how I blend cashews for my Vegan Butternut Squash Pasta! Look for raw cashews for the best flavor. I've tested this recipe with roasted, salted cashews and it works but I prefer it with raw. Tip: Cashew pieces tend to be more affordable than whole!
- Nutritional yeast: This adds that token nutty, deep cheesy flavor. You can find it at nearly every store these days typically in the baking or health food section, or the bulk bins.
- Onion: Sautéed in olive oil to build the flavor base. White, yellow, or sweet onion all work great.
- Spices: We've got smoked paprika for a pop of flavor, turmeric for that yellow color, garlic powder, salt and pepper.
- Broccoli: This is optional, but I love the fun texture broccoli adds, plus a dose of veg! Fresh is ideal since we're adding to the boiling pasta water. If you want to use frozen, just steam it separately.
- Lemon juice: For a nice tangy brightness.
- Hot sauce: This adds great flavor! I like Frank's.
Let's make it!
Soak cashews in hot water.
Cook pasta according to package, adding broccoli in the last two minutes.
Sauté onion until softened. Stir in spices.
Add cashews, onion, water, nutritional yeast, hot sauce, and lemon to blender.
Blend until smooth and creamy.
Pour sauce over pasta and stir to combine.
Season to taste with salt and pepper and dig in!
But make it fun.
- Bake it: Pour mac and cheese into baking dish of your choice sprayed with cooking spray. Whisk together ½ cup panko bread crumbs with 1 tbsp melted vegan butter and sprinkle onto mac. Bake at 375F for 10 minutes, until golden and crispy.
- Keep it OG: Omit the green veggies and serve it straight up!
- Make it spicy: Add sliced jalapeños and a pinch of cayenne pepper.
How to store
Store leftovers in an air-tight container for up to 5 days. Reheat a portion in the microwave for 1-2 minutes or until hot.
So you wanna freeze it...
- Allow mac to cool completely in a casserole dish or disposable aluminum pan. (You can also freeze portions in small containers.)
- Cover either with a lid or a layer of plastic wrap followed by foil.
- To thaw, refrigerate overnight. Once thawed, stir in a splash of unflavored non-dairy milk if desired to help loosen the sauce as it may separate a bit.
- Reheat in the oven or microwave. It will keep for up to 2 days after it's been frozen/
I hope you enjoy this mac and cheese as much as I do!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!
Print
Vegan Mac and Cheese with Cashew Cream Sauce
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Meals
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Everyone adores this rich and creamy stovetop Vegan Mac and Cheese with velvety smooth cashew cream sauce. Readers agree "this recipe has it all...looks, texture, and taste!" The ultimate one-pot vegan comfort food meal on the table in 25 minutes. Enjoy right out of the pot or bake with buttery breadcrumbs for extra crunch. Add broccoli for a dose of veg and serve with hot sauce!
Ingredients
- 1 cup raw cashews
- 8 oz elbow pasta
- 4 cups broccoli florets, chopped (from 2 medium crowns broccoli)
- ½ tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 tsp garlic powder
- 1 tsp fine sea salt (more to taste)
- ½ tsp turmeric (optional for yellow color)
- ½ tsp smoked paprika
- 1 tsp hot sauce (like Frank's Red Hot)
- 2 tbsp lemon juice*
- 1 ¼ cups water
- ¼ cup nutritional yeast
- Optional: 2 cups spinach (or greens of choice)
Instructions
- Place cashews in a small bowl and cover with very hot water. Set aside.
- Cook pasta according to package directions. When 2-3 minutes are remaining, add broccoli. Once pasta is al dente, drain and return to pot.
- Heat oil in a skillet over medium heat. Add onion and a pinch of salt and cook for 5 minutes, or until translucent. Add garlic powder, salt, turmeric, and paprika, stirring for a minute. Carefully transfer onion mixture to a blender.
- Add greens to same pan, sautéing over medium heat for a couple minutes or until wilted. Set aside.
- Add drained cashews, hot sauce, lemon juice, water, and nutritional yeast to blender (I used my Nutribullet) and blend until very smooth and creamy.
- Pour sauce into pot with pasta and broccoli. Stir in cooked greens if using. Taste and add salt if needed (I add another ¼ tsp). I love serving with plenty of Frank's hot sauce!
Notes
Baked mac and cheese: Pour mac and cheese into baking dish of your choice sprayed with cooking spray. Whisk together ½ cup panko bread crumbs with 1 tbsp melted vegan butter and sprinkle onto mac. Bake at 375F for 10 minutes, until golden and crispy!
*I like to use 2 ½ tbsp lemon juice and ½ tbsp hot sauce for an extra kick and tang!
KTB says
I made it tonight and it was so tasty- we do not have any leftovers. I am starting to cook vegan and your recipe really inspired me to continue the journey.
Alexis Joseph, MS, RD says
I am so thrilled to hear! You've gotta try the vegan lasagna next 🙂
Anonymous says
Alexis Joseph says
Wow that sounds incredible!! I’m so glad you made it your own. Thank you for the thoughtful review!
Mary says
Loved it! YUM!! Doctored it up a bit based on what I had at home and some dietary restrictions. added 1 package roasted frozen butternut squash, 1 package green peas, 1/2 c nutritional yeast, 1/2 package firm silken tofu, 2 spoons liquid aminos, omitted onions and garlic
Kali M says
Made this tonight and it turned out really yummy. My husband even liked it too and he’s usually pretty hesitant about my dairy free recipes! Topped with seasoned breadcrumbs and baked. Can’t wait for the leftovers!
Alexis Joseph says
Heck yes! Seasoned breadcrumbs on top sounds sooo good, thanks Kali!
Shelby says
So yummy and easy! Great recipe, I used banza chickpea pasta for extra protein.
Alexis Joseph says
Love it with Banza, thanks for letting me know it was a hit Shelby!
Dylan says
I have been making this recipe for years. It's so good and so comforting, while still being nutritious 🙂
Alexis Joseph says
Yayyy thank you so much, Dylan! The best 🙂
Pam Ladds says
Technically cashews are drupes not nuts and those allergic to nuts often have no problems with them.
Bobbye says
This recipe is a keeper! I’ve found it difficult to find great vegan comfort foods. In my quest, I’ve tried some boring, tasteless Mac ‘n Cheese recipes. Finally, this one is has it all…looks, texture and taste! My meat and potatoes guy requests this one. 😊
Alexis Joseph says
I'm so glad it was a winner, Bobbye! Thanks for letting me know!
Maclean Nash says
What a comforting and veggie filled dish! We loved it and it was a great with a few dashes of hot sauce!
Alexis Joseph says
Yayy! I need to make this one again, thanks so much 🙂
kalysam says
I was searching for a vegan recipes and find this one. It’s cool…I must try this in today for our family. Thanks for the clear instruction.
Amelia says
In many attempts to turn my family plant-based, this might be the golden ticket. I HIGHLY recommend this recipe! The only thing I did differently was blend half of the onions with the cashew mixture. Otherwise, word for word. AMAZING.
Emily says
Made this tonight and it was delicious! First vegan mac and cheese I’ve ever made, and I loved it. I only had roasted and salted cashews on hand and they worked great. Thanks!
Alexis Joseph says
I love it! So glad those cashews worked 🙂 Thanks for letting me know!
Kelsey says
Wonderful recipe! I love this one and regularly make it. My omnivorous boyfriend loves it too. Thank you!
Alexis Joseph says
The ultimate compliment!
Trista Johnson says
I just made this for lunch - it took about 15 or 20 minutes total and IS SO GOOD. I didn't even have all of the spices or lemon juice but it's phenomenal.
Alexis Joseph says
Wonderful! You made my day! Thank you tons for coming back to leave a review, Trista!
Katie says
Made this for dinner last night-- quick, easy, and delicious! Great proportions in the recipe too; the ratio of sauce to noodles was right on! I used kale instead of spinach and regular organic pasta instead of whole grain. Highly recommend for a fast, satisfying meal 🙂
Alexis Joseph says
Wahoo! Fast and satisfying is where it's at. Thanks, Katie!
Amanda says
I was so excited for this because it looks yummy and everyone’s reviews were great. I don’t know what I did wrong but it’s edible, but it’s not great and it is a very bright green/yellow color. My turmeric is ‘turmeric powder.’ Would that be an issue? I am going to try the original recipe with the corn/peppers etc and see if we like that better!
Alexis says
Hi there! I have no idea why it would be green, that's super odd. Turmeric powder and turmeric should be the same. Sorry you didn't love it! It definitely doesn't taste like real mac and cheese but it a nice alternative.
Megan says
I have made this recipe so many times! It’s always amazing and is the best vegan Mac and cheese I have had! Highly recommend trying it. My husband and I really enjoy it. Thank you for this fabulous recipe!
Chase Eikenbary says
Making this tonight and cannot handle the goodness that’s about to be had!!
Alexis says
Mmmm hope you love it!
Madison says
I just made this with a few slight tweaks: I added some Nuttelex lite (dairy free butter alternative), a bit of vegan mozzarella and added a higher quantity of spices, and oh my, it was absolutely delicious. Will definitely be making this again!
Alexis says
Wahoooo hubby approved!
Meredith says
Wooooww - just had to leave a note because this was SO GOOD! My husbands favourite food group is CHEESE, so I didn't tell him what I was making for dinner last night. He devoured this and was shocked to learn there was no dairy. AMAZING, can't wait to make this again!
Kristin says
yum! i used to always love buying the velveeta shells with broccoli when i was younger, haha. this looks much better! 🙂
Alexis says
Haha right? Enjoy!
Brittany says
Just made this for my fussy-ish bf and it was a hit. I used 1 minced clove garlic sauteed with the onion since I didn't have any garlic powder on hand and added a shake of a Trader Joe's spice blend to the mix. Baked it all and it came out so frickin' good, I'll be making this regularly forever and ever.
Alexis says
Wahoo! Thanks so much for sharing 🙂
Stephanie says
Made this for my family. Great recipe as we move to more days of meatless meals. Everyone loved it . Thanks for sharing!
Alexis says
I’m thrilled! Thanks so much for commenting!
Amy Estes says
I love this recipe! I am going to try it on my kids and see if they like it!
Maddie says
Oh my gosh I made this last night, it was fantastic!! I'm trying to transition to a more plant based way of eating, but have such a hard time getting my boyfriend on board. He loved it too though!!!
Penne says
Jane is is Ripp's sister, not his wife. 🙂
Alexis says
Oh dear thank you for that!
Alexis says
Sorry I’ve never tried it with roasted cashews so can’t guarantee the results!
Anne says
I have wanted to try a cashew Mac n cheese for a while now, but I only have roasted cashews! Could I use those instead of raw cashews?
eva says
just made this last night for me and my girls! i've made vegan mac and cheese many times before but the sauce always tends to bland and i have to add veggie boullion, but your spices added gave the much needed umami i like in vegan mac & cheese...this meal was super quick and a pantry meal for me to make...thanks for another good recipe.....also, reminding people to water their plants with leftover pasta/broccoli water!
Alexis says
I’m so so glad to hear that!!! Also I love the plant water about out 🙂 if you could give the recipe a star rating I’d be so grateful!
Hannah says
Yum! This looks so good. I've surprisingly never tried using cashews to make vegan cheese so I'm excited to try it 🙂
Gina says
okay its 10:18 am and now I am drooling at my desk and ready for lunch. This is looks AMAZING . I can't wait to try this asap 🙂