You know that moment when you take a bite of mac and cheese and it just feels like a warm hug? That’s exactly what I was craving when I first tried making vegan mac cheese—but I wanted it to be just as rich, creamy, and comforting as the classic. After a few (okay, maybe a lot) of experiments, I landed on this version with a luscious cashew-based cheese sauce and a crispy, golden breadcrumb topping. And guess what? My kids didn’t even notice it was dairy-free—they just kept asking for seconds.
This vegan mac cheese became our family’s go-to weeknight dish because it’s so easy to whip up, packed with flavor, and totally plant-based. The secret? Blending soaked cashews with nutritional yeast, garlic, and a splash of lemon juice for that tangy “cheesy” taste. And that crunchy breadcrumb topping? Absolute perfection. Trust me, even your non-vegan friends will be begging for the recipe.
What I love most about this dish is how adaptable it is—top it with scallions, chili flakes, or even smoky tempeh bits to make it your own. Whether you’re vegan, dairy-free, or just looking for a new twist on an old favorite, this vegan mac cheese hits all the right notes.
Table of Contents
Table of Contents
Why You’ll Love This Vegan Mac Cheese
This isn’t just another dairy-free mac and cheese—it’s a game-changer. Here’s why you’ll be obsessed:
- Creamy dreamy texture: That cashew-based sauce? So smooth and rich, you won’t miss the dairy for a second.
- Dairy-free but indulgent: No weird aftertaste or artificial flavors—just real, wholesome ingredients that taste incredible.
- Weeknight magic: Ready in about 35 minutes (even faster if you’ve got a high-speed blender!).
- Kid-approved: My picky eaters gobble this up—no complaints about “weird vegan food” here.
- Top it your way: Fennel-spiked breadcrumbs, chili flakes, crispy onions—make it as simple or fancy as you like.
It’s the kind of comfort food that leaves you satisfied, not sluggish. And honestly? The crispy topping alone is worth making this tonight.
Ingredients for Vegan Mac Cheese
Here’s what you’ll need to make this dreamy vegan mac cheese – I’ve broken it down so you can see exactly how each ingredient plays its part:
- 3/4 lb pasta – elbow macaroni is classic, but cavatappi or rigatoni are fun twists that hold sauce beautifully
- 2.5 cups raw cashew pieces – no need for whole cashews; pieces work perfectly and are often cheaper
- 4 garlic cloves, thinly sliced – trust me, fresh beats powdered here
- 1 medium onion, diced – yellow or white both work great
- 2.75 cups water – this becomes the base of our creamy sauce
- 1/2 cup nutritional yeast – the magic ingredient for that cheesy flavor
- 1/2 lemon, juiced – about 1 Tbsp; adds that perfect tang
Seasoning Squad:
- 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)
For the Crunchy Topping:
- 1 cup panko bread crumbs
- 2 Tbsp olive oil
- 1 tbsp fennel seeds (optional but amazing!)
Garnish ideas: Think of these as your flavor confetti – onion chives, scallions, smoky tempeh bits, chili flakes, or crispy fried onions all add delicious personality.
Pro tip: Measure your lemon juice after squeezing – sometimes those “half lemons” surprise you with how much they give!
Equipment You’ll Need
Grab these trusty kitchen helpers to make your vegan mac cheese dreams come true:
- A good blender – high-speed works best, but standard blenders are fine if you soak the cashews first (more on that later!)
- Large skillet – for sautéing onions and simmering that luscious sauce
- Pasta pot – because nobody likes undercooked macaroni
- Measuring cups/spoons – eyeballing works for some recipes, but not this cheesy masterpiece
That’s it! No fancy gadgets needed – just basics you probably already have in your kitchen.
How to Make Vegan Mac Cheese
Ready to make the creamiest, dreamiest vegan mac cheese of your life? Let’s do this step by step – I promise it’s easier than you think!
Preparing the Cashew Cheese Sauce
First things first – if you’re not using a high-speed blender, soak those cashews! Just cover them with hot water and let them sit for 2 hours (or overnight in cold water). This softens them up for ultra-smooth blending.
Now, heat a skillet with a drizzle of olive oil over medium heat. Toss in your diced onion with a pinch of salt and sauté until they’re soft and translucent – about 5 minutes. Add the sliced garlic and cook just until fragrant (30 seconds max – burnt garlic is no one’s friend).
Drain your cashews and add them to the blender with the sautéed onions and garlic, water, nutritional yeast, lemon juice, and all those yummy seasonings. Blend until it’s completely smooth – I like to let it run for a full minute to get that velvety texture. Taste and adjust salt if needed – this is your chance to make it perfect!
Cooking the Macaroni
While your sauce is blending, bring a large pot of salted water to a boil. Add your pasta and cook until just al dente (usually 1 minute less than the package says). Drain well – you don’t want watery sauce!
Assembling and Topping the Dish
Pour that gorgeous cheese sauce into your skillet and let it simmer for 2-3 minutes to thicken slightly. Add your drained pasta and stir until every noodle is coated in cheesy goodness.
For the pièce de résistance – the crunchy topping! In a small pan, toast the fennel seeds in olive oil for 30 seconds until fragrant. Add the panko and stir constantly until golden brown (about 2 minutes). Sprinkle this magic over your mac and cheese along with any garnishes you love – I’m partial to scallions and chili flakes for a little kick!
Serve immediately while it’s hot and the breadcrumbs are still crispy. Watch everyone’s eyes light up when they take that first bite!
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Creamy Vegan Mac Cheese Recipe
A creamy and delicious vegan mac and cheese made with cashew-based cheese sauce and topped with crispy bread crumbs.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 3/4 lb macaroni (elbow, cavatappi, 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)
- Garnish: onion chives, scallions, smoky tempeh bits, chili flakes, crispy fried onions, etc.
Instructions
- If not using a powerful blender, soak the cashews in hot water for 2 hours.
- Preheat a skillet with olive oil over medium heat. Sauté onion with a pinch of salt until soft. Add garlic and cook for 30 seconds.
- Transfer onion, garlic, drained cashews, water, nutritional yeast, lemon juice, onion powder, garlic powder, paprika, mustard, and salt to a blender. Blend until smooth.
- Pour the sauce into a skillet and simmer for a few minutes until thickened.
- Cook macaroni in salted boiling water until al dente. Drain and mix with the cheese sauce.
- For the topping, toast fennel seeds in olive oil, add bread crumbs, and stir until golden. Sprinkle over the mac and cheese.
- Garnish with scallions, chives, chili flakes, or other toppings as desired.
Notes
- Soak cashews if using a standard blender for a smoother sauce.
- Adjust salt and seasoning to taste.
- Top with your favorite garnishes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Tips for Perfect Vegan Mac Cheese
After making this vegan mac cheese more times than I can count, I’ve picked up some foolproof tricks to nail it every time:
- Soak those cashews – even with a high-speed blender, a quick 30-minute soak makes the sauce extra silky. No one wants grainy “cheese” sauce!
- Season boldly – nutritional yeast needs help to shine. Taste as you go and don’t be shy with the salt, mustard, or smoked paprika.
- Toast your breadcrumbs slowly – medium-low heat prevents burning. Stir constantly until they’re evenly golden – that nutty aroma is your cue they’re done.
- Leftovers? Store in an airtight container for up to 3 days. The sauce thickens when cold, so stir in a splash of water when reheating.
Oh – and always make extra topping. Because let’s be real, that’s the best part.
Ingredient Notes and Substitutions
Out of something? No worries – this vegan mac cheese is super flexible! Here are my tried-and-true swaps:
- No cashews? Sunflower seeds work beautifully (soak them too!) or try blanched almonds. Just avoid walnuts – they make the sauce bitter.
- Out of panko? Almond flour makes a great gluten-free topping, or crush up your favorite crackers for extra flavor.
- Need gluten-free? Use your favorite GF pasta – the sauce pairs perfectly with any shape.
About that nutritional yeast – it’s key for the cheesy umami flavor, but if you’re in a pinch, try 1 Tbsp white miso paste instead (just reduce salt elsewhere). And don’t skip the lemon juice – its acidity balances the richness perfectly!
Remember: cooking should be fun, not stressful. Use what you’ve got and make it yours!
Serving Suggestions
This vegan mac cheese shines brightest when served piping hot – that’s when the sauce is at its creamiest and the breadcrumbs are perfectly crisp! For a complete meal, I love pairing it with:
- A simple side salad with tangy vinaigrette to cut through the richness
- Roasted broccoli or Brussels sprouts for veggie-packed comfort
- Crusty garlic bread (because carbs on carbs is always a good idea)
Weeknight dinner tip: Double the recipe – leftovers make amazing packed lunches!
Storage and Reheating Instructions
Got leftovers? No problem! Store your vegan mac cheese in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat it in a skillet over low heat with a splash of water or plant-based milk to bring back that creamy texture. Easy as that!
Nutritional Information
Each generous serving of this vegan mac cheese packs about 450 calories – but trust me, it’s worth every bite! Here’s the nutritional breakdown per cup:
- Fat: 20g (mostly those good unsaturated fats from cashews)
- Protein: 15g (thanks to cashews and nutritional yeast!)
- Carbs: 55g (comfort food, baby!)
- Fiber: 6g (not bad for pasta, right?)
Remember – these numbers can vary based on your specific ingredients and toppings. But hey, we’re here for deliciousness first, math second!
Common Questions About Vegan Mac Cheese
I get so many questions about this vegan mac cheese – here are the answers to the ones that pop up most often!
Can I use a different nut for the sauce? Absolutely! Sunflower seeds work great (soak them just like cashews), or try blanched almonds. Just steer clear of walnuts – they can make the sauce bitter.
How do I make this gluten-free? Super easy – just use your favorite gluten-free pasta and swap the panko for almond flour or crushed gluten-free crackers. The sauce is naturally GF!
Can I freeze vegan mac cheese? The sauce freezes beautifully for up to 2 months (store in an airtight container). Pasta gets mushy when frozen, so I recommend freezing just the sauce and cooking fresh pasta when ready to eat.
What’s the best way to reheat it? Always on the stovetop with a splash of water or plant milk. Microwaving can make the sauce separate – low and slow is the way to go!
How long does the sauce keep in the fridge? About 5 days in an airtight container. It thickens when cold – just whisk in a little water when reheating to bring back the creamy texture.
Still got questions? Drop them in the comments – I love helping troubleshoot!
Share Your Thoughts
Did you make this vegan mac cheese? I’d love to hear how it turned out! Drop a comment below or tag me @FrostyRecipes on Instagram with your cheesy creations. Your feedback helps make these recipes even better – plus, I always get hungry seeing your kitchen adventures. Happy cooking!
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