Creamy, dairy-free cashew mac and cheese made with blended cashews, nutritional yeast, and spices for the perfect vegan comfort food. Ready in 25 minutes!
Growing up outside of the U.S., mac and cheese wasn’t something I ate as a child. My husband, on the other hand, grew up with this classic American comfort food and introduced me to it. When we went vegan and became more conscious about our health, we wanted to recreate a version that was just as rich and creamy but without the dairy. That’s how this cashew mac and cheese was born—made with simple, wholesome ingredients while still delivering the indulgent, cheesy goodness of the original.
Why You’ll Love This Cashew Mac and Cheese
- Ultra Creamy & Cheesy – Blended cashews create a rich, velvety sauce that rivals traditional cheese.
- 100% Dairy-Free & Vegan – No milk, butter, or cheese needed—just wholesome plant-based ingredients.
- Nutrient-Packed – Cashews provide healthy fats and protein, while nutritional yeast adds B vitamins and a cheesy flavor.
- Customizable & Versatile – Add veggies, spice it up, or bake it with breadcrumbs for a crispy topping.
- Quick & Easy – Ready in just 25 minutes with minimal effort. Perfect for a weeknight meal!
Cashew Mac & Cheese (Vegan & Dairy-Free)
Servings: 4
Prep Time: 10 min
Cook Time: 15 min
Ingredients:
- 12 oz elbow macaroni (or pasta of choice)
- 1 cup raw cashews (soaked for 2+ hours or boiled for 10 min)
- 1 cup unsweetened plant milk (almond, oat, or soy)
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 garlic clove (or ½ tsp garlic powder)
- ½ tsp onion powder
- ½ tsp smoked paprika (optional, for depth)
- ½ tsp turmeric (for color)
- 1 tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tbsp olive oil or melted vegan butter (optional, for richness)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Blend the sauce: In a high-speed blender, combine the soaked cashews, plant milk, nutritional yeast, lemon juice, apple cider vinegar, Dijon mustard, garlic, onion powder, paprika, turmeric, salt, pepper, and olive oil. Blend until smooth and creamy. Adjust seasoning if needed.
- Heat the sauce: Pour the blended sauce into a saucepan over medium heat. Stir continuously for 3–5 minutes until it thickens. If too thick, add a splash of plant milk.
- Combine: Mix the cooked pasta with the sauce until fully coated.
- Serve: Enjoy immediately, garnished with fresh parsley, black pepper, or vegan parmesan if desired.
Optional Add-ins:
- Stir in sautéed mushrooms, spinach, or broccoli for extra veggies.
- Add a pinch of cayenne for a spicy kick.
- Bake it! Transfer to a baking dish, top with breadcrumbs, and broil for 5 minutes for a crispy crust.
Recipe Tips
Use Firm or Extra-Firm Tofu: This ensures your tofu holds its shape when shredded and gives a better texture for cooking.
Press Out the Water: Removing excess moisture allows the tofu to absorb the marinade better and achieve a crispier texture when cooked.
Shred It Evenly: For consistent cooking, try to shred the tofu into similar-sized pieces using a box grater or your hands.
Marinate Longer for More Flavor: If you have extra time, let the shredded tofu sit in the marinade for 15-30 minutes before cooking.
Cashew Mac and Cheese
Equipment
- blender
Ingredients
- 12 oz elbow macaroni (or pasta of choice)
- 1 cup raw cashews (soaked for 30+ minutes in hot water)
- 1 cup unsweetened plant milk almond, oat or soy
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- Dijon mustard
- 1 garlic clove (or ½ tsp garlic powder)
- ½ tsp onion powder
- ½ tsp smoked paprika (optional, for depth)
- ½ tsp turmeric (for color)
- 1 tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tbsp olive oil or melted vegan butter (optional, for richness)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Blend the sauce: In a high-speed blender, combine the soaked cashews, plant milk, nutritional yeast, lemon juice, apple cider vinegar, Dijon mustard, garlic, onion powder, paprika, turmeric, salt, pepper, and olive oil. Blend until smooth and creamy. Adjust seasoning if needed.
- Heat the sauce: Pour the blended sauce into a saucepan over medium heat. Stir continuously for 3–5 minutes until it thickens. If too thick, add a splash of plant milk.
- Combine: Mix the cooked pasta with the sauce until fully coated.
- Serve: Enjoy immediately, garnished with fresh parsley, black pepper, or vegan parmesan if desired.
I love how this cashew mac and cheese satisfies that classic comfort food craving while being completely plant-based and wholesome. Whether you’re making it for a quick dinner or sharing it with family, it’s a recipe that always hits the spot. Give it a try, and let me know how you like it!