Creamy Vegan Mac and Cheese Recipe

This vegan mac and cheese is quick, creamy, and full of rich, savory flavor. It is made with raw cashews, fresh lemon juice, nutritional yeast, garlic, and a few simple seasonings that blend into a smooth dairy-free cheese sauce. The sauce is thick enough to cling beautifully to elbow pasta, but it is also delicious as a warm vegan cheese dip. It is a comforting recipe that works well for family dinners, meal prep, and anyone looking for a dairy-free version of classic macaroni and cheese.

This creamy mac and cheese recipe is sponsored by Harvest Snaps.

One of the best things about this vegan macaroni and cheese recipe is how easily it comes together. If the cashews are soaked ahead of time, the sauce can be blended while the pasta cooks, making the whole meal feel almost as fast as boxed mac and cheese. The difference is that this version is made with simple ingredients and has no artificial color or unnecessary additives.

The cashew cheese sauce is silky, satisfying, and flavorful without being heavy. Nutritional yeast gives it a cheesy taste, lemon juice adds brightness, and turmeric brings a warm golden color. Broccoli florets can be added during the last few minutes of cooking for extra texture, or you can leave the vegetables out and keep it classic.

What’s great about this vegan mac and cheese?

1. The whole family can enjoy it. Broccoli is delicious in this pasta, but peas or another vegetable can also work. You can also leave the vegetables out completely.
2. It reheats well. Add a splash of water, cover it, and warm it in the oven so the sauce stays creamy instead of drying out.
3. Kids can help make it. Adding the sauce ingredients to the blender and watching everything turn creamy is a fun, simple way to get them involved.
4. The crunchy topping adds great texture. Crushed Harvest Snaps Snack Crisps give the creamy pasta a savory crunch that pairs especially well with the cashew cheese sauce.

If you are serving this recipe to children, letting them help with the topping can make the meal more exciting. Crushing the snack crisps and sprinkling them over the pasta gives them a small job and makes them feel included in the process. That little bit of involvement can make a big difference when it is time to sit down and eat.

What is vegan mac and cheese made out of?

The creamy base for this vegan mac and cheese is made from raw cashews. When soaked and blended, cashews create a smooth, rich sauce that works wonderfully as a dairy-free alternative to cheese sauce. They are mild in flavor, which makes them a great base for seasonings.

The cheesy flavor comes from nutritional yeast, lemon juice, salt, garlic, Dijon mustard, and a small amount of turmeric. Nutritional yeast is especially important because it provides the savory, cheese-like flavor that makes this sauce taste like a plant-based version of classic mac and cheese. Omitting it will change the flavor significantly.

Raw cashews are important here. Roasted cashews will not blend the same way and can give the sauce a stronger flavor that does not work as well in this recipe. For the smoothest result, soak the raw cashews in boiling water, drain them, and rinse them before blending.

Cashews are a versatile ingredient in vegan cooking and are often used in creamy sauces, dairy-free desserts, and vegan cheesecakes. In this recipe, they help create a sauce that is thick, pourable, and comforting without the need for dairy.

How to make vegan mac and cheese

Start by placing the raw cashews in a bowl. Pour boiling water over them and let them soak for 1 ½ hours. Once they have softened, drain and rinse them several times with cool water. This step helps the cashews blend into a smoother sauce.

Next, cook the pasta according to the package directions. Elbow pasta is a great choice because it holds the sauce well, but you can use another pasta shape if preferred. If you are adding broccoli, stir the florets into the pot when there are 2 minutes left in the cooking time. This keeps the broccoli tender while still giving it a bit of texture.

While the pasta cooks, make the vegan cheese sauce. Add the soaked cashews to a high-speed blender with filtered water, nutritional yeast, fresh lemon juice, minced garlic, kosher salt, Dijon mustard, and turmeric. Blend until the mixture becomes thick and creamy, stopping to scrape down the sides of the blender as needed. If the sauce is too thick to blend, add another 2 to 3 tablespoons of water. The finished sauce should be thick but still pourable.

Once the pasta is al dente, drain and rinse it well. Return the pasta to the pot and stir in the cashew cheese sauce until every piece is coated. Taste and adjust the salt and black pepper as needed. For extra flavor and texture, top the pasta with crushed Harvest Snaps Snack Crisps and serve immediately while warm.

Recipe Notes

• The sauce can be stored in an airtight container in the refrigerator for up to one week.
• Chili powder adds a small amount of warmth and depth. It can be left out when cooking for children, although it does not make the sauce very spicy.
• Use raw cashews only. Roasted cashews will not give the same smooth, mild result.
• The cashews can be soaked ahead of time. If you soak them a day in advance, cover them and keep them in the refrigerator.
• Elbow pasta is recommended because it holds the sauce well. Gluten-free elbow pasta can be used if desired.

Expert Tips & Tricks

1. Soak the cashews the night before or earlier in the day. Once that step is done, the recipe comes together quickly when you are ready to cook.
2. Taste the sauce before adding it to the pasta, then taste again after everything is combined. This makes it easier to adjust the salt, pepper, and overall flavor.
3. To reheat leftovers, place the pasta in an oven-safe dish, add a splash of water, stir, cover, and warm at 350 degrees Fahrenheit until heated through.

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