When it comes to this Ultimate Vegan Mac + Cheese recipe, it is by far more than a fork full of goodness! Super creamy, light, and loaded with flavor, this ‘Mac + Cheese” is made from gluten-free chickpeas macaroni, savory seasonings, and cashews (the cream cheese). Completely vegan and gluten-free.
So, it’s Labor Day and it marks the day of the Annual Caribbean Parade here in Brooklyn. Usually, I’d find myself walking alongside the parade in view of the elaborate costumes and awesome Caribbean dishes, however, this year (like last year), I’ve decided to have a chill day at home with my two favorite guys.
At this point, I no longer find it fun being tightly packed in a HUGE crowd of people when it’s this hot outside. Haha.
Besides lightly working a bit this morning, I was able to knock out one of my Baked Goods orders, conjure up a recipe (which is going to be so, so good-by the way!), and spend the rest of my evening spending quality time with my two favorite guys (my husband + little one).
Of course, I couldn’t end Labor Day without sharing something good with you guys! I still remember making this recipe and being mind-blown.
Now, if you’ve been an avid follower of Orchids + Sweet Tea, then you’ll know that I’m a Southern girl at heart who LOVES flavor! So, of course Mac + Cheese is on my top favorites list.
Growing up, I use to love this stuff. I mean, eating an entire bowl of Mac + Cheese was nothing for me. Plus, in the South, this stuff is almost always prepared during every cookout, gathering, or occasion, so how could I not be obsessed, right?
Whelp, I must say that making a vegan version was by far AMAZING!
Now, the twist is that I chose to use cashews as my ‘sauce’ versus vegan cheese, which is rather interesting by the way. When using vegan cheese (which is ever so often), I enjoy using Daiya Food’s non-dairy shreds. The great thing is that the shreds come in a variety of flavors–cheddar, mozzarella, pepper jack, and classic.
Personally, although I use the shreds in certain dishes, I’m just not a huge fan of the way they often melt. The texture is just weird for me, or of course I just need to get use to it. However, when I’m able to use an alternative, I’m generally happy! Haha.
If you’re looking for Vegan bites and delicious ideas, you should take a quick peek at our latest recipes:
- Spicy Quinoa + Veggie Stuffed Peppers
- Vegan Chickpea + Broccoli Mashed Potato Bowl
And don’t worry—You can always check out our Vegan Bites archives for a ton of other awesome flavors! We got you covered.
Now, let’s dig right into this recipe.
Bring a large pot of water to a boil and add chickpeas pasta and cook according to packaging. Once cooked, drain and set aside.
In a medium saucepan, heat butter on medium-high heat and add garlic and sauté for a minute or so. Next, add all-purpose flour and whisk until well incorporated and bubbly.
Slowly add non-dairy milk, whisking frequently. Once mixture becomes thick, add ‘cream cheese’, whisking frequently again. Add nutritional yeast, ground mustard, black pepper, sea salt, garlic powder, lemon juice, and smoked paprika. Continue to whisk sauce until well combined.
Once fully combined, add drained pasta and toss in sauce carefully.
Garnish with diced fresh cilantro and red pepper flakes (optional) and enjoy!
Bon Appetite!
The Ultimate Vegan Mac + Cheese
When it comes to this Ultimate Vegan Mac + Cheese recipe, it is by far more than a fork full of goodness! Super creamy, light, and loaded with flavor, this 'Mac + Cheese" is made from gluten-free chickpeas macaroni, savory seasonings, and cashews (the cream cheese). Completely vegan and gluten-free.
Must-Haves:
- 8 oz. chickpeas macaroni shells
- 1 3/4 cups Almond milk (Or your favorite non-dairy milk!)
- 2 Tbsps vegan butter
- 2 garlic cloves, minced
- 1/4 cup organic all-purpose flour
- 2 cups vegan 'cream cheese' (See Notes for Recipe!)
- 2 Tbsps nutritional yeast
- 1/2 tsp black pepper
- pinch of sea salt
- 1/2 tsp ground mustard
- 1/4 tsp garlic powder
- 1 tsp juice of a lemon
- fresh cilantro, for garnish
- red pepper flakes, garnish
Instructions:
-
Bring a large pot of water to a boil and add chickpeas pasta and cook according to packaging. Once cooked, drain and set aside.
-
In a medium saucepan, heat butter on medium-high heat and add garlic and sauté for a minute or so. Next, add all-purpose flour and whisk until well incorporated and bubbly.
-
Slowly add non-dairy milk, whisking frequently. Once mixture becomes thick, add 'cream cheese', whisking frequently again. Add nutritional yeast, ground mustard, black pepper, sea salt, garlic powder, lemon juice, and smoked paprika. Continue to whisk sauce until well combined.
-
Once fully combined, add drained pasta and toss in sauce carefully.
-
Garnish with diced fresh cilantro and red pepper flakes (optional) and enjoy!
-
Bon Appetite!
FYI:
For Vegan Cream Cheese (Made from Cashews):
- 1 1/2 cups plain cashew nuts, soaked in water overnight
- 1 Tbsp grapeseed oil
- 1 Tbsp juice of a lemon
- 1/2 tsp apple cider vinegar
- 1 tsp dried rosemary
- 1/4 tsp sea salt
Directions: Drain the cashews, grapeseed oil, lemon juice, apple cider vinegar, rosemary, and sea salt and add them to a blender. Blend for about 1 minute on medium-high speed, until smooth, and it looks like a thick paste that resembles cream cheese. **NOTE: If too thick, add a little warm water (1 Tbsp at a time), until desired consistency is formed. Once done, remove and store in container until ready to use. Sprinkle rosemary on top if desired.
Can be refrigerated for up to three days.
The Ultimate Vegan Mac + Cheese.
Sues says
September 4, 2018 at 5:17 PMI’m always amazed by how fabulous cashews can be as cheese! So much more delicious than vegan cheese. This dish looks absolutely delicious (and that’s coming from a non-vegan!).
Shanika | Orchids Sweet Tea says
September 5, 2018 at 12:25 AMThanks so much, Sues! I really love using cashews instead also! I’m not a huge fan of vegan cheese yet, although I use it rarely, but using cashews has definitely been my new favorite!
Heidy L. McCallum says
September 4, 2018 at 5:23 PMHey there, Ms. Shanika! I just love your blog!!! Your Vegan recipes for Southern food are amazing. You are my favorite place to look for Vegan recipes anymore!!
Shanika | Orchids Sweet Tea says
September 5, 2018 at 12:27 AMHi Heidy! Wow! That means so much! I’m so happy that you find my vegan recipes to be so helpful and tasteful! I do hope that you get a chance to try out some of them! 🙂
Sally @ Good Dinner Mom says
September 4, 2018 at 5:50 PMThis sounds like the perfect dish for my family! I make a cashew alfredo that they all love so I bet this recipe with the cashews for the cream cheese as well as the nutritional yeast will be perfectly “cheesy” and creamy. Thanks for sharing this great alternative! I love your other healthier option recipes as well so just signed up for emails and will definitely be following you on Instagram. 🙂
Shanika | Orchids Sweet Tea says
September 5, 2018 at 12:28 AMWow, thanks so much Sally! I definitely love using cashews and now that I’ve experimented with nutritional yeast, it’s my new favorite as well. I do hope that you continue to enjoy my recipes and I’m sure that your family will love this one! My family sure did! 🙂
Chris Collins says
September 4, 2018 at 5:53 PMI’m always fascinated by vegan mac & cheese and your version looks incredible!!
Shanika | Orchids Sweet Tea says
September 5, 2018 at 12:29 AMThanks so much, Chris! Yes, vegan Mac + Cheese is amazing!
EA The Spicy RD says
September 4, 2018 at 6:21 PMI would SO love to dig into a big bowl of this right now-yum! It’s my daughter’s 17th b-day this weekend, and she has requested my homemade mac and cheese which has loads of butter and cheese-she might not want this version for her bday, but for sure I will try making it ASAP. Yum!!!
Shanika | Orchids Sweet Tea says
September 5, 2018 at 12:32 AMYes, this vegan Mac + Cheese is really really good! I’m sure that you’ll enjoy it for sure! Be sure to let me know how it turns out! And Happy Birthday to your daughter when it comes! 🙂
valentina says
September 4, 2018 at 7:17 PMI have a few vegan friends who I will try this for. Pretty certain they’ll absolutely love it!
Shanika | Orchids Sweet Tea says
September 5, 2018 at 12:34 AMI’m sure your friends will love you! Haha! Be sure to let me know how it turns out and how they love it, Valentina! 🙂
Jazz says
September 6, 2018 at 2:43 PMThis looks delish. Almond milk is one of my favorite non-dairy milks, too!
Shanika | Orchids Sweet Tea says
September 7, 2018 at 4:03 AMThanks so much, Jazz! Yes, I go hard for Almond milk. Haha!
Charla says
September 6, 2018 at 3:14 PMTHIS is my kind of recipe. I love everything about it, I haven’t used my nutritional yeast in over 6 months, stuck for recipes but will try this for sure.
Shanika | Orchids Sweet Tea says
September 7, 2018 at 4:04 AMYes, this recipe is definitely amazing, especially because of the nutritional yeast! I haven’t fully utilized mine as well, but I’m starting to incorporate it more.
Katrina Adams says
September 6, 2018 at 4:37 PMThis looks so good! I must try more dishes for the vegans in my family! Thank you for sharing!
Shanika | Orchids Sweet Tea says
September 7, 2018 at 4:05 AMThanks so much, Katrina! You’ll definitely enjoy this one, even if you aren’t a vegan. I do hope that you get a chance to try it!
Food Fidelity says
September 6, 2018 at 6:28 PMThis looks delicious. I’ve been looking for a vegan mac and cheese recipe that didn’t call for vegan cheese. Thanks for this one!
Shanika | Orchids Sweet Tea says
September 7, 2018 at 4:06 AMYou’re super welcome! I’m not a HUGE fan of the vegan cheese either, so when I can–I use cashews as a great alternative. I hope that you enjoy this one!
Immaculate says
September 7, 2018 at 12:14 PMLove this! I also love cashews but i’ve never tried vegan cheese, will be trying this.