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Best Vegan Mac and Cheese Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/best-vegan-mac-and-cheese-recipe/