Vegan Mac and Cheese (Creamy Cashew Sauce)

A reliable bowl of vegan mac and cheese should be creamy, savoury, and substantial without relying on dairy. This stovetop version uses soaked cashews and plant milk to create a smooth sauce with a rich texture. Nutritional yeast adds a savoury, cheese-like flavour, while Dijon mustard, garlic powder, onion powder, and turmeric provide balance and colour.

The sauce is blended until silky, then warmed with elbow macaroni until every piece is coated. Optional breadcrumbs add crunch, but this recipe is not baked. It is designed to be served directly from the saucepan in approximately 30 minutes.

This dairy-free mac and cheese is suitable for a weeknight meal, a simple lunch, or a plant-based side dish. Use unsweetened oat, soy, or almond milk for the most neutral flavour. As cashews are tree nuts, check dietary requirements before serving.

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Preparation

The cashews need to be soft enough to blend into a smooth sauce. For a high-powered blender, cover them with boiling water and leave them for 10 to 15 minutes. For a standard blender, soak them for 30 to 60 minutes, or soak them overnight in cold water in the refrigerator.

Drain the cashews before blending. Do not use the soaking water in the sauce. It can contain some of the cashew starch and may dilute the flavour.

Cook the macaroni separately in salted water. Stop cooking when the pasta is al dente because it will continue to soften slightly when combined with the warm sauce. Reserve some pasta water before draining. Its starch helps loosen the sauce while keeping it glossy.

Recipe

Details

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Course: Main course or side dish
• Cuisine: American-inspired
• Method: Stovetop
• Dietary style: Vegan and dairy-free

Ingredients

Pasta

• 300 g (10½ oz) elbow macaroni
• Salt, for the pasta water

Cashew sauce

• 180 g (1½ cups) raw, unsalted cashews, soaked and drained
• 300 ml (1¼ cups) unsweetened plant milk, plus more as needed
• 60 g (½ cup) nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon turmeric
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ¾ teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper
• 2 to 4 tablespoons reserved pasta water, as needed

Optional topping

• 40 g (⅓ cup) plain breadcrumbs
• 1 teaspoon olive oil
• Pinch of salt

Method

1. Soak the cashews. Place the raw cashews in a heatproof bowl and cover with boiling water. Leave for 10 to 15 minutes if using a high-powered blender, or longer if using a standard blender. Drain thoroughly.

2. Cook the macaroni. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the packet instructions until al dente. Before draining, reserve at least ½ cup of the pasta water.

3. Make the sauce. Add the drained cashews, plant milk, nutritional yeast, garlic powder, onion powder, turmeric, Dijon mustard, lemon juice, salt, and black pepper to a blender. Blend on high until completely smooth. Stop to scrape down the sides if necessary.

4. Check the consistency. The blended sauce should be thick but pourable. Add a small amount of plant milk if it is too thick to blend. Avoid adding too much liquid at once.

5. Combine the pasta and sauce. Drain the macaroni and return it to the pot. Pour in the cashew sauce and stir to coat.

6. Warm on the stovetop. Place the pot over low to medium heat. Stir continuously for 3 to 5 minutes, until the sauce is hot and clings to the pasta. Do not boil the sauce, as excessive heat can make it thicken too quickly.

7. Adjust the texture. Add reserved pasta water, one tablespoon at a time, until the sauce reaches the desired consistency. Taste and adjust the salt, lemon juice, or Dijon mustard if required.

8. Prepare the breadcrumbs, if using. Warm the olive oil in a small frying pan over medium heat. Add the breadcrumbs and salt. Stir for 2 to 3 minutes, until lightly golden.

9. Serve immediately. Divide the vegan mac and cheese between four bowls. Sprinkle with toasted breadcrumbs, if using.

Tips

• Use unsweetened plant milk. Sweetened milk can make the sauce taste unbalanced. Oat, soy, and almond milk are suitable options.
• Blend thoroughly. Continue blending until no gritty cashew pieces remain. A high-speed blender produces the smoothest result.
• Reserve pasta water. The starchy water is useful for loosening the sauce without making it watery.
• Avoid high heat. Cashew sauce thickens rapidly when overheated. Low to medium heat is sufficient.
• Taste before serving. Nutritional yeast brands vary in saltiness. Add salt gradually after blending.
• Serve promptly. The sauce thickens as it stands. Add a splash of plant milk or pasta water when reheating.
• Check the mustard. Dijon mustard is usually vegan, but check the label if you are cooking for someone with strict dietary requirements.
• Use raw cashews. Roasted or salted cashews can change the flavour and make the sauce too salty.

Variations

• Gluten-free: Use gluten-free elbow macaroni and gluten-free breadcrumbs, if required.
• Nut-free: Replace the cashews with sunflower seeds. Soak them in boiling water, then blend as directed. The flavour will be slightly different, but the sauce will remain creamy.
• Spicy: Add ¼ teaspoon of cayenne pepper, a pinch of chilli flakes, or a few drops of hot sauce.
• Smoky: Add ½ teaspoon of smoked paprika to the blender.
• Vegetable-based: Stir through steamed broccoli, peas, roasted cauliflower, or sautéed mushrooms before serving.
• Extra crunchy: Use toasted panko breadcrumbs instead of standard breadcrumbs.
• More tangy: Add another teaspoon of lemon juice after tasting.
• Higher-protein: Use a higher-protein plant milk, such as unsweetened soy milk, and serve with beans or lentils on the side.

This is a stovetop recipe. For best results, do not transfer the prepared pasta to a baking dish or bake it, as baking will reduce the sauce and change the intended texture.

FAQ

Can I make vegan mac and cheese without soaking cashews?

Soaking is recommended because softened cashews blend more smoothly. If you have a very high-powered blender, you may be able to blend raw cashews directly with the plant milk, but the sauce may not be as silky. A quick soak in boiling water is the most practical option.

Is this vegan mac and cheese gluten-free?

The cashew sauce is gluten-free when made with gluten-free ingredients. Standard elbow macaroni and many breadcrumbs contain wheat, so use certified gluten-free pasta and breadcrumbs if necessary. Check the labels of nutritional yeast, plant milk, Dijon mustard, and seasonings when cooking for someone with coeliac disease or a severe allergy.

Can I make this dairy-free mac and cheese ahead of time?

Yes. Prepare the pasta and sauce, then refrigerate them in an airtight container for up to 3 days. The sauce will thicken when chilled. Reheat gently in a saucepan with a splash of plant milk or water, stirring until smooth.

Can I freeze vegan mac and cheese?

Freezing is possible, although the texture may change slightly after thawing. Cool the dish completely, store it in a freezer-safe container, and use within 1 month. Thaw overnight in the refrigerator, then reheat slowly with additional plant milk.

Why is my cashew sauce grainy?

The cashews may not have been soaked long enough, or the sauce may not have been blended sufficiently. Soak the cashews for longer and blend at high speed. Adding a small amount of plant milk can help the blender circulate the ingredients.

What can I use instead of nutritional yeast?

Nutritional yeast provides the savoury flavour associated with vegan cheese sauce. It can be omitted, but the result will be less cheesy. Add extra Dijon mustard, lemon juice, salt, or a small amount of white miso if desired, checking that the miso is gluten-free when necessary.

How do I keep the sauce creamy?

Keep the heat low, stir frequently, and add reserved pasta water gradually. If the sauce becomes too thick, loosen it with plant milk before serving. Avoid boiling the finished dish.

Sources

For general technique and ingredient comparisons, see Go Dairy Free’s creamy dairy-free mac and cheese, Live Eat Learn’s vegan mac and cheese, and Nora Cooks’ vegan mac and cheese recipe.