Vegan Cashew Mac and Cheese
Creamy, comforting, and completely plant-based, this mac and cheese delivers the rich, cheesy satisfaction you crave without a single drop of dairy. The secret is a silky cashew sauce blended with nutritional yeast, smoked paprika, turmeric, and a splash of apple cider vinegar — ingredients that work together to mimic that deep, savory flavor you'd expect from the real thing. Soaking the cashews first is the key step that makes the sauce genuinely smooth rather than gritty, so don't skip it. A touch of Dijon mustard and lemon juice adds brightness and complexity, keeping the sauce from tasting flat or one-dimensional. The whole thing comes together in one pot and one blender, making cleanup easy and weeknight dinners very doable. Served four, it's hearty enough to be a main course, and a dusting of smoked paprika on top makes it look as good as it tastes.
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Learn more →Ingredients
4 servings
For the cashew sauce
- 1 cup raw cashews
- 1 cup vegetable broth
- ½ cup water
- ⅓ cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp turmeric
For the pasta
- 12 oz dry elbow macaroni
- 1 tbsp olive oil
- ¼ tsp black pepper, or to taste
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- ¼ tsp smoked paprika, for dusting (optional)
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
- 2
Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve ½ cup of pasta cooking water, then drain the pasta and toss with the olive oil to prevent sticking.
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