Vegan Mac and Cheese: The Creamiest, Cheesiest Delight

Craving the ultimate comfort food without the dairy? Look no further! This vegan mac and cheese recipe delivers all the creamy, cheesy goodness you remember, but it’s entirely plant-based. What’s my secret? A clever blend of cashews and a special touch of black pepper. Get ready to learn how to make the most delicious and easy vegan mac and cheese you’ve ever tasted!

Why You’ll Love This Vegan Mac and Cheese Recipe

This isn’t just any vegan mac and cheese; it’s a game-changer. Here’s why you’ll be making it again and again:

Unique Flavor Twist: The addition of black pepper and a blend of raw and roasted cashews elevates this dish to a whole new level. The black pepper offers a subtle kick and incredible depth, while the roasted cashews contribute a rich, nutty flavor that complements the creamy sauce.

Digestibility: Roasting cashews before blending mellows the phytic acid so it is more digestible.

Quick and Easy: Perfect for busy weeknights, this vegan mac and cheese comes together in under 30 minutes.

Family-Friendly: It’s a comforting and satisfying meal that everyone, even non-vegans, will adore.

Plant-Based Perfection: Enjoy a classic dish without sacrificing flavor or texture. It’s a fantastic dairy-free alternative to traditional mac and cheese.

Ingredients Needed

• 1 1/2 cups raw cashews
• 2 cups water (or less if not using vegan cheese, see Notes)
• 3 tablespoons fresh lemon juice
• 1/2 cup nutritional yeast
• 1/4 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 1 (7-oz) bag shredded vegan cheddar cheese, optional
• 12 ounces elbow pasta
• 1 1/2 cups panko breadcrumbs
• 4 tablespoons vegan butter, melted
• 1/4 teaspoon smoked paprika

Ingredient Notes & Substitutions

Let’s talk ingredients! Here are a few notes and substitutions to help you customize this recipe:

Cashews: For the best flavor and texture, I recommend using a combination of both raw and roasted cashews. If you need a nut-free option, sunflower seeds or white beans can be substituted, but be aware that this will alter the overall flavor profile. Remember to use raw cashews; roasted is only for flavor enhancement in combination.

Vegan Cheddar Cheese: The quality of your vegan cheese really matters. For the best melting capabilities, I recommend using a high-quality brand like Daiya, Violife, or Follow Your Heart, especially if you’re in the US. They melt beautifully and add a great cheesy flavor.

Elbow Pasta: Elbow pasta is classic, but feel free to experiment with other shapes. For a gluten-free version, simply use your favorite gluten-free pasta.

Nutritional Yeast: This is a key ingredient for creating that cheesy flavor in vegan sauces. Don’t skip it! It’s essential for achieving the right taste.

Vegan Butter: Any vegan butter alternative will work in this recipe. However, some brands do taste better than others, so use one you enjoy.

How to Make Vegan Mac and Cheese

Get ready to create some magic in your kitchen! Here’s how to make the ultimate vegan mac and cheese, both on the stovetop and baked.

Preheat Oven and Prep

If you’re planning on baking it with the breadcrumb topping, preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch casserole dish. Skip this step if you’re making it on the stovetop.

Soak the Cashews

Soften the cashews by covering them in boiling water for 5 minutes. I like to heat water in my tea kettle and pour it over the cashews in a large glass measuring cup. The hot water helps to soften them, making them easier to blend into a smooth sauce.

Cook Pasta

Cook the elbow pasta according to package instructions, but be careful not to overcook it. Overcooked pasta will become mushy in the final dish. Drain the pasta and set it aside.

Blend Cheese Sauce

Drain the soaked cashews and discard the soaking water. Add the cashews, fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt, black pepper, and shredded vegan cheddar cheese (if using) to a high-powered blender. Blend until completely smooth and creamy. Taste and adjust seasonings as needed. It’s very important to blend the cheese sauce until smooth.

Stir in the nutritional yeast. You can read more about the health benefits of nutritional yeast.

Stovetop Instructions

Return the cooked pasta to the pot and pour in the cheese sauce. Stir until the sauce thickens, coating the pasta evenly with its rich, cheesy aroma. Serve immediately and enjoy your stovetop vegan mac and cheese!

Make the Breadcrumb Topping

In a small bowl, combine the panko breadcrumbs, melted vegan butter, and smoked paprika. Mix until the breadcrumbs are moist and crumbly.

Baking Instructions

Add the drained pasta to the prepared casserole dish and pour in the cheese sauce. Stir to coat the noodles. Sprinkle the breadcrumb mixture evenly on top. Bake uncovered for 15 minutes, then broil for a few minutes until golden brown. Watch carefully to prevent burning. Remove from oven and serve immediately.

Achieving the Perfect Vegan Cheese Sauce Texture

One of the biggest challenges in making vegan mac and cheese is getting the sauce just right. Here’s how to avoid common pitfalls:

Preventing Graininess: A grainy sauce is usually caused by improperly blended cashews. Make sure to use a high-powered blender, soak the cashews adequately, and blend until completely smooth. Adding a tablespoon of oil can also help create a smoother texture.

Thinning a Thick Sauce: If your sauce is too thick, add more water (or plant-based milk) a little at a time until you reach the desired consistency. Stir well after each addition.

Thickening a Thin Sauce: If your sauce is too thin, you can thicken it by adding a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) to the sauce while it’s simmering on the stovetop. Stir constantly until thickened.

The Importance of Blending: I can’t stress this enough – a high-powered blender is key! Brands like Vitamix or Blendtec will give you the ultra-smooth and creamy texture you’re looking for.

High powered blenders such as Vitamix are a great investment for the home chef.

Pro Tips & Troubleshooting

Pro Tips

• For a richer flavor, add caramelized onions or roasted butternut squash to the cheese sauce.
• Use high-quality vegan cheese shreds for a better melt.
• Add a dash of soy sauce or miso paste for an umami boost.
• Experiment with different spices, such as smoked paprika, onion powder, or cayenne pepper.
• Add roasted vegetables like broccoli or Brussels sprouts for extra nutrients.
• Adjust the amount of salt to taste, as vegan cheese brands vary in saltiness.

Common Mistakes to Avoid

• Do not overcook the pasta, as it will become mushy.
• Do not over-bake the casserole, as it will dry out.
• Avoid using low-quality vegan cheese, as it may not melt well.
• Do not skip soaking the cashews, as this will result in a grainy sauce.
• Don’t be afraid to experiment with different flavors and add-ins to customize the recipe.

Serving & Storage

Serving Ideas

• Serve immediately for the best texture.
• Garnish with chopped parsley, chives, or vegan bacon bits.
• Serve with a side of steamed broccoli, roasted vegetables, or a fresh salad.
• Pair with a crispy vegan garlic bread. Speaking of easy sides, you might enjoy this creamy cucumber salad recipe.

Storage and Make-Ahead

• Store leftover vegan mac and cheese in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or oven until heated through.
• For best results, add a splash of plant-based milk or water when reheating to restore creaminess.
• The mac and cheese can be assembled ahead of time and stored in the refrigerator until ready to bake. Add breadcrumb topping just before baking.

Conclusion

This vegan mac and cheese recipe is a guaranteed crowd-pleaser! With its creamy texture, cheesy flavor, and a unique twist of black pepper and roasted cashews, it’s sure to become a new favorite. It’s easy to make, customizable, and perfect for any occasion. So go ahead, give it a try! I encourage you to experiment with different variations and serving suggestions. Don’t forget to print the recipe or share it with your friends!

If you’re looking for another creamy vegan option, you might want to try this vegan ranch dip. It’s delicious!

FAQ

Here are some frequently asked questions to help you make the best vegan mac and cheese:

How do I prevent the sauce from being grainy? Ensure you’re using a high-powered blender, soaking the cashews for at least 5 minutes in boiling water, and blending until completely smooth.

What is the best way to store and reheat vegan mac and cheese? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding a splash of plant-based milk or water to restore creaminess.

What can I use instead of cashews in vegan mac and cheese? Sunflower seeds or white beans can be used as alternatives, but be aware that the flavor will be different.

How can I adjust this recipe to be gluten-free? Simply use your favorite gluten-free pasta.

What kind of vegan cheese melts best? Brands like Daiya or Violife are known for their excellent melting qualities.

How do I thin the sauce if it is too thick? Add water or plant-based milk, one tablespoon at a time, until you reach the desired consistency.

Does vegan mac and cheese freeze well? It can be frozen, but the texture may change slightly upon thawing. For best results, freeze in individual portions.

Also, if you are looking to try a vegan basil pesto, this is another great meal option!