Ultimate Creamy Vegan Mac and Cheese

Everyone adores this rich and creamy stovetop Vegan Mac and Cheese made with velvety smooth cashew cream sauce. Kids and adults alike will be asking for seconds of this easy one-pot 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 favorite lunch as of late! A creamy, dreamy, perfectly tangy macaroni flavor explosion.

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!

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 Enchiladas! 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.

See recipe card for exact ingredient quantities.

Additions and substitutions

• 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.
• Classic: Omit the green veggies and serve it straight up!
• Make it spicy: Add sliced jalapeños and a pinch of cayene pepper.

Hot to make (step by step)

Dietary modifications

• Gluten free: Use certified gluten free pasta. I like chickpea pasta or brown rice pasta.
• Nut free: Unfortunately I have yet to find a good substitute for cashews in this recipe!

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.

Can you freeze vegan mac and cheese?

Yes! See below for more detailed instructions on how to properly freeze it.

1. Allow mac to cool completely in a casserole dish or disposable aluminum pan. (You can also freeze portions in small containers.)
2. Cover either with a lid or a layer of plastic wrap followed by foil.
3. 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.
4. 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!

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.

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!

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