Best Vegan Mac and Cheese Recipe

Introduction

This Best Vegan Mac and Cheese is creamy, comforting, and packed with rich flavor thanks to cashews and nutritional yeast. Perfect for anyone craving a plant-based twist on a classic favorite, it’s easy to make and sure to satisfy.

Ingredients

• 3/4 lb macaroni (elbow, cavatappi, or rigatoni)
• 1 medium onion (diced)
• 4 garlic cloves (thinly sliced)
• 2.5 cups raw cashew pieces
• 2.75 cups water
• 1/2 cup nutritional yeast
• 1/2 lemon (juiced)
• 1 Tbsp onion powder
• 3/4 tsp garlic powder
• 1 tsp Dijon mustard
• 3/4 tsp smoked paprika
• 1.5 tsp sea salt (or to taste)
• 1 cup panko bread crumbs
• 2 Tbsp olive oil (or as needed)
• 1 Tbsp fennel seeds (optional)
• Optional garnishes: onion chives, scallions, smoky tempeh bits, chili flakes, crispy fried onions

Instructions

1. Step 1: If not using a powerful blender like a Vitamix, soak the cashews in hot water for a couple of hours to soften them.
2. Step 2: Preheat a heavy-bottom skillet over medium heat with a drizzle of olive oil. Add the diced onion and a pinch of salt, sautéing until softened and slightly browned. Stir in the sliced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
3. Step 3: Transfer the cooked onion and garlic to a blender along with the drained cashews, water, nutritional yeast, lemon juice, onion powder, garlic powder, smoked paprika, Dijon mustard, and salt. Blend on a smoothie setting until completely smooth and creamy.
4. Step 4: Pour the blended sauce into a large skillet and bring it to a gentle bubble. Simmer for a few minutes, stirring constantly until the sauce thickens.
5. Step 5: Meanwhile, bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain well.
6. Step 6: Add the drained macaroni to the thickened cheese sauce and toss to combine evenly.
7. Step 7: For the crispy breadcrumb topping, preheat a skillet over medium-high heat. Add olive oil and fennel seeds, toasting until fragrant. Stir in the panko bread crumbs and toast, stirring often, until golden brown. Season with a pinch of sea salt flakes.
8. Step 8: Spoon the toasted breadcrumb topping over the mac and cheese. Garnish with your choice of scallions, onion chives, chili flakes, or crispy fried onions before serving.

Tips & Variations

• For a Plantricious or whole-food plant-based version, sauté the onions in water or vegetable stock instead of olive oil and omit the breadcrumb topping. Use whole grain pasta for added nutrition.
• If you don’t have fennel seeds, you can skip them or substitute with a pinch of dried herbs like thyme or oregano for a different flavor.
• Soaking cashews overnight can make blending even smoother and creamier.
• Try adding smoky tempeh bits or crispy fried onions for extra texture and flavor.

Storage

Store leftover vegan mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or plant milk to loosen the sauce if needed. The breadcrumb topping is best added fresh, as it may lose its crispness in storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of cashews?

Cashews provide a creamy texture and mild flavor that works best for this sauce, but you can experiment with soaked almonds or sunflower seeds. Keep in mind the taste and texture may vary.

Is nutritional yeast necessary?

Nutritional yeast adds a cheesy, savory flavor important for the vegan cheese sauce. It’s highly recommended, but if you don’t have it, you might try adding more spices or a splash of soy sauce to enhance umami.

Best Vegan Mac and Cheese Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

This Best Vegan Mac and Cheese recipe transforms classic comfort food into a creamy, delicious, and plant-based delight. Made from soaked cashews blended with nutritional yeast, lemon juice, and aromatic spices, it offers a rich, cheesy flavor without any dairy. Topped with a crunchy fennel-seasoned panko breadcrumb topping, this dish satisfies cravings with wholesome ingredients and can be easily adapted for whole food plant-based diets.

• Author: Dylan
• Prep Time: 20 minutes (including soaking time if using quick hot soak)
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Macaroni

• 3/4 lb macaroni (elbow, cavatappi, rigatoni)

Sauce

• 1 medium onion, diced
• 4 garlic cloves, thinly sliced
• 2.5 cups raw cashew pieces
• 2.75 cups water
• 1/2 cup nutritional yeast
• 1/2 lemon, juiced
• 1 Tbsp onion powder
• 3/4 tsp garlic powder
• 1 tsp dijon mustard
• 3/4 tsp smoked paprika
• 1.5 tsp sea salt (or to taste)

Topping

• 1 cup panko bread crumbs
• 2 Tbsp olive oil (or as needed)
• 1 tbsp fennel seeds (optional)

Garnishes

• Onion chives
• Scallions
• Smoky tempeh bits
• Chili flakes
• Crispy fried onions

Instructions

1. Soak Cashews: If you do not have a powerful blender like a Vitamix, soak the raw cashew pieces in hot water for a couple of hours to soften them and ensure a smooth, creamy sauce.
2. Sauté Onion and Garlic: Heat a heavy-bottom skillet over medium heat with a drizzle of olive oil. Add the diced onion and a pinch of salt, and cook until softened and starting to brown. Stir in the thinly sliced garlic and cook for an additional 30 seconds until fragrant, careful not to let it burn.
3. Blend Sauce: Transfer the cooked onion and garlic to a blender along with drained cashews, water, nutritional yeast, lemon juice, onion powder, garlic powder, smoked paprika, Dijon mustard, and sea salt. Blend on smoothie or high setting until perfectly smooth and creamy.
4. Simmer Sauce: Pour the blended sauce into a large skillet and bring to a gentle bubble over medium heat. Simmer for a few minutes, stirring constantly until the sauce thickens to a creamy consistency.
5. Cook Macaroni: In a large pot, bring water to a boil with a heavy sprinkling of salt. Cook the macaroni until al dente, according to package instructions. Drain thoroughly.
6. Combine Pasta and Sauce: Add the drained macaroni to the skillet with the cheese sauce. Toss well to ensure every piece is coated.
7. Prepare Topping: Heat a skillet over medium-high heat and add olive oil and fennel seeds. Toast the fennel seeds until fragrant, then add the panko bread crumbs. Stir and toast the crumbs until golden brown, stirring frequently to prevent burning. Season with a pinch of sea salt flakes.
8. Serve: Spoon the toasted breadcrumb topping generously over the mac and cheese. Garnish with thinly sliced scallions, onion chives, chili flakes, smoky tempeh bits, or crispy fried onions for added flavor and texture.
9. WFPB Option: For a whole food plant-based version, sauté the onion and garlic in water or vegetable stock instead of oil, omit the breadcrumb topping, and use whole grain pasta.

Notes

• Soaking cashews softens them for a smoother sauce if you don’t have a high-speed blender.
• Use nutritional yeast to provide a cheesy flavor without dairy.
• The fennel seed in the breadcrumb topping adds a subtle aromatic note but is optional.
• Adjust salt according to taste, especially if using salted bread crumbs or garnishes.
• For gluten-free, substitute the macaroni and breadcrumbs with gluten-free versions.
• Make it Whole Food Plant-Based by sautéing without oil, omitting the topping, and using whole grain pasta.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Keywords: Vegan mac and cheese, plant-based mac and cheese, cashew cheese sauce, dairy-free comfort food, vegan pasta recipe