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There are some foods that just feel like a warm hug, right? For me, that’s always been a big, comforting bowl of mac and cheese. But what if you want that cozy, cheesy goodness without any dairy? Oh, trust me, it’s totally possible! After years of experimenting in my kitchen, trying to make all my favorite comfort foods a little bit easier and accessible for busy weeknights (you can read more about my kitchen adventures over here!), I finally landed on the most incredible creamy vegan mac and cheese. It’s so rich, so satisfying, and honestly, you won’t even miss the cheese. It’s become a total family favorite!
- Why You'll Love This Vegan Mac and Cheese
- Ingredients for the Best Vegan Mac and Cheese
- How to Make Creamy Vegan Mac and Cheese
- Tips for the Ultimate Vegan Mac and Cheese
- Variations and Add-Ins for Your Vegan Mac and Cheese
- Serving and Storing Your Delicious Vegan Mac and Cheese
- Frequently Asked Questions about Vegan Mac and Cheese
- Nutritional Information for Vegan Mac and Cheese
- Share Your Vegan Mac and Cheese Creations!
Why You’ll Love This Vegan Mac and Cheese
This vegan mac and cheese is an absolute winner for so many reasons. First off, it’s ridiculously easy – perfect for those nights when you want something comforting but don’t have a ton of time. The sauce? It’s unbelievably creamy and rich, all thanks to some clever plant-based magic. You get that satisfying, cheesy flavor that everyone loves, and it’s so good, even your non-vegan friends will be asking for the recipe. Plus, it’s a fantastic canvas for throwing in some extra veggies!
Ingredients for the Best Vegan Mac and Cheese
Alright, let’s talk about what goes into this amazing bowl of goodness! For the creamiest vegan mac and cheese you’ve ever had, you’ll want to gather these simple things:
- 1 pound elbow macaroni (or your favorite pasta shape!)
- 1 cup raw cashews, soaked for at least 4 hours or boiled for 15 minutes until soft
- 1 1/2 cups unsweetened plant-based milk (I like almond or soy for this)
- 1/2 cup nutritional yeast (this is key for that cheesy flavor!)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, or to your liking
- Optional garnishes: a sprinkle of paprika, some fresh chives, or even a pinch of cayenne pepper
How to Make Creamy Vegan Mac and Cheese
Alright, get ready to whip up the most amazing vegan mac and cheese! It’s honestly simpler than you might think, and totally worth every minute. We’ll get this cozy dish on the table in no time, perfect for your next weeknight dinner. Just follow these easy steps!
Cooking the Pasta for Your Vegan Mac and Cheese
First things first, get your pasta going! Cook your elbow macaroni (or whatever fun shape you’ve chosen!) according to the package directions. Keep an eye on it though – you want it perfectly al dente, just tender but still with a little bite. Nobody likes mushy noodles, right? Once it’s done, drain it well and set it aside for a minute. Your delicious vegan mac and cheese is already on its way!
Creating the Silky Dairy-Free Cheese Sauce
Now for the magic! While your pasta is doing its thing, let’s make that dreamy cheese sauce. Make sure your soaked cashews are drained. Pop them into a high-speed blender along with your plant-based milk, that glorious nutritional yeast (don’t skip this!), olive oil, lemon juice, garlic powder, onion powder, salt, and pepper. Now, blend, blend, blend! You’ll want to let it run for a good couple of minutes, scraping down the sides if you need to, until it’s completely smooth and luxuriously creamy. No grainy bits allowed – we’re aiming for pure silk here for the best vegan mac and cheese!
Combining Pasta and Sauce for Perfect Vegan Mac and Cheese
Okay, the moment of truth! Pour that gorgeous, smooth sauce right over your drained pasta in the pot. Give it a good stir, nice and gentle, until every single noodle is coated in that creamy, cheesy goodness. If it looks a little thick – don’t stress! Just add another tablespoon or two of your plant-based milk and stir until it’s just how you like it. Give it a little taste, and add any extra salt or pepper if you think it needs it. Ta-da! Your perfect bowl of vegan mac and cheese is ready to go!
Tips for the Ultimate Vegan Mac and Cheese
You know, making the best vegan mac and cheese is all about a few little tricks! I’ve learned a lot over the years, and some of it might seem small, but trust me, it makes a huge difference. These are the things I always do to make sure it turns out perfectly creamy and delicious. You can always read more about my kitchen approach over here – it’s all about making great food without the stress!
Cashew Soaking: Quick vs. Long Soak
Soaking your cashews is super important for that silky smooth sauce! If you’ve got time, soaking them in cool water for at least 4 hours (or overnight in the fridge) is ideal. But if you’re short on time, just pop them in a pot, cover with water, and boil them for about 15 minutes – they’ll soften right up!
The Magic of Nutritional Yeast
Okay, don’t be scared of this stuff! Nutritional yeast is literally what gives this vegan mac and cheese its incredible cheesy flavor without any dairy. It has this amazing nutty, cheesy taste. You really can’t substitute it for anything else if you want that classic mac and cheese vibe. Just grab it at your local health food store or a well-stocked grocery store!
Variations and Add-Ins for Your Vegan Mac and Cheese
Now, while this vegan mac and cheese is absolutely divine on its own, don’t be afraid to make it your own! I love adding extra goodies to give it a fun twist. Think about stirring in some steamed broccoli florets or sweet peas – they add a nice pop of color and extra goodness. For a heartier meal, try crumbled vegan sausage or pan-fried tofu cubes. A little sprinkle of smoked paprika in the sauce adds a lovely depth, or a pinch of cayenne gives it a nice kick. Get creative and have fun with it! You can find more ideas for dishes that pair perfectly with this over in my side dishes section!
Serving and Storing Your Delicious Vegan Mac and Cheese
This creamy vegan mac and cheese is best served warm, straight from the pot! I love topping it with a little sprinkle of paprika for color, or some fresh chives for a bright, oniony flavor. It’s also fantastic alongside a crisp green salad or some steamed veggies. If you happen to have leftovers (which is rare in my house!), just pop them into an airtight container in the fridge. It’ll keep for about 3 days. To reheat, I usually add a splash more plant-based milk and warm it gently on the stove or in the microwave until it’s creamy again.
Frequently Asked Questions about Vegan Mac and Cheese
Got questions about whipping up the most amazing vegan mac and cheese? I’ve got you covered! Here are some things folks often ask about making this dairy-free comfort food. Feel free to reach out via my contact page if you have any more!
Can I make this without cashews?
While cashews are my go-to for that super creamy, rich sauce in this vegan mac and cheese, you can try other options! Some people have success with soaked sunflower seeds for a nut-free version, or even blended white beans for a slightly different texture. Just keep in mind that the creaminess might change a bit!
What’s the best plant-based milk for this recipe?
For this dairy-free cheese sauce, an unsweetened, plain plant-based milk works best. Almond, soy, or cashew milk are all great choices because they’re pretty neutral in flavor. Just make sure it’s unsweetened, so you don’t accidentally make your mac and cheese taste sweet!
How can I make it spicier?
Oh, I love a little heat in my mac and cheese! For a spicier kick in your vegan comfort food, you can add a pinch of cayenne pepper right into the blender with the sauce ingredients. You could also stir in some roasted diced jalapeños at the end, or top it with your favorite hot sauce!
This seems like a lot of work compared to boxed mac and cheese from meal delivery services. Is it worth it?
Honestly? Yes! While services like best meal delivery services can be convenient, making this homemade healthy mac and cheese from scratch is totally worth it for the incredible flavor and texture. Plus, you know exactly what’s going into it. It feels so much more satisfying and way more delicious!
Nutritional Information for Vegan Mac and Cheese
Just a heads-up, the nutritional info for this amazing vegan mac and cheese is an estimate, since brands and exact ingredients can vary a bit. But roughly, one serving comes in around 650 calories, with about 30g of fat, 20g of protein, and 80g of carbs. Remember, this can change based on the specific milk and oil you use!
Share Your Vegan Mac and Cheese Creations!
I just would LOVE to hear how your vegan mac and cheese turned out! Did you try any fun add-ins? Let me know in the comments below, or snap a pic and share it on social media – I’m always looking for inspiration on my blog!
PrintCreamy Vegan Mac and Cheese
A rich and creamy dairy-free mac and cheese recipe that’s easy to make and satisfying for everyone.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 pound elbow macaroni
- 1 cup raw cashews, soaked for at least 4 hours or boiled for 15 minutes
- 1 1/2 cups unsweetened plant-based milk (such as almond or soy)
- 1/2 cup nutritional yeast
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: paprika, chives for garnish
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- While the pasta cooks, drain the soaked cashews.
- In a high-speed blender, combine the drained cashews, plant-based milk, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, salt, and pepper.
- Blend until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
- Pour the cheese sauce over the drained macaroni in the pot.
- Stir well to coat the pasta evenly.
- If the sauce is too thick, add a little more plant-based milk, one tablespoon at a time, until you reach your desired consistency.
- Taste and adjust seasoning if necessary.
- Serve immediately, garnished with paprika or chives if desired.
Notes
- For a quicker cashew soaking method, boil the raw cashews in water for 15 minutes until softened.
- Ensure your plant-based milk is unsweetened to avoid altering the flavor of the cheese sauce.
- Nutritional yeast provides a cheesy flavor; do not substitute it.
- This recipe is a great base for adding vegetables like steamed broccoli or peas.
- For a baked version, transfer the sauced pasta to a baking dish, top with vegan breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg