The Ultimate Vegan Mac + Cheese
Prepare to be amazed by this Ultimate Vegan Mac + Cheese recipe--It is by far more than a fork full of goodness! Super creamy, 'cheesy', and loaded with flavor, this 'Mac + Cheese" is made from organic shells, savory umami seasonings, nutritional yeast, and cashews soaked overnight (which makes the cream cheese base). A beautiful twist on a classic dish that is sure to be a staple in your household. Completely vegan. Gluten-Free + Nut-Free options.
Servings: 6 servings
Calories: 224kcal
Ingredients
- 1 (16 oz.) pacakge organic shells or elbow pasta
- 1 tablespoon Extra virgin olive oil
VEGAN CREAM CHEESE:
- 1 cup raw cashews, soaked + drained (See Notes!)
- ¾ cup filtered water
- 1 tablespoon Grapeseed oil (You can also use Olive oil)
- 1 tablespoon freshly-squeezed lemon juice
- ½ teaspoon apple cider vinegar
- 1 teaspoon dried rosemary
- ¼ teaspoon sea salt
MAC + CHEESE SAUCE:
- 1 ¾ cups Almond milk (You can use your favorite plant-based milk)
- 2 Tbsps vegan butter
- 2 garlic cloves, minced
- ¼ cup nutritional yeast
- 1 ½ Tbsps arrowroot starch
- 1 teaspoon juice of a lemon
- 1 teaspoon garlic powder
- ½ teaspoon ground mustard
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Pinch of cajun seasoning, store-bought or homemade
Instructions
TO MAKE THE VEGAN CREAM CHEESE:
- Add all ingredients into a high-powdered blender (cashews first) and blend until sauce becomes creamy. NOTE: If needed, add a bit more water (1 tablespoon at a time), until desired consistency is met. Set aside.
BOIL THE PASTA:
- Cook pasta according to packaging. NOTE: shells or elbow pasta doesn’t take a long time to cook, usually 10-12 minutes. NOTE: I always add 1 tablespoon of olive oil to the boiling water to prevent pasta from sticking together.
COOK THE MAC + CHEESE SAUCE:
- In a medium deep saucepan, heat butter on medium-high heat and add garlic and sauté for a minute or so. Next, add arrowroot, nutritional yeast, ground mustard, salt, black pepper, garlic powder, and cajun seasoning, and whisk until combined and looks like little "bits".
- Slowly add Almond milk, whisking frequently. Once mixture becomes thick, add the vegan cream cheese, whisking frequently again. Add the lemon juice and continue to whisk sauce until combined, smooth, and creamy.
- Add in the drained pasta and toss in sauce until well coated. Serve immediately and enjoy! NOTE: For added crunch, you can top with breadcrumbs if desired.
- Bon Appetit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- CAJUN SEASONINGS: Any leftover cajun seasoning mix can be stored in an airtight jar for later use or used as garnish.
- SOAKED CASHEWS: To best soak cashews, add 1 cup of cashews to a bowl or measuring cup and cover with cold water, sealing the top with plastic wrap and leaving it out (at room temp.) overnight. When ready to use, drain and rinse. If not able to soak overnight, simply cover cashews with boiling water and let sit for 30 minutes, drain, + rinse.
- OIL: Instead of grapeseed oil, you can substitute with extra virgin olive oil or coconut oil.
- NUT-FREE OPTION: If you're allergic to nuts or just don't want to add them to your mac and cheese, that's totally fine. Simple omit the "vegan cream cheese" ingredients and substitute with 4-5 cups of a high-quality dairy-free cheese shreds. Continue with the steps for cooking the sauce over the stovetop and add in the cheese shreds, whisking until everything becomes nice and creamy.
- GLUTEN-FREE OPTION: To make this recipe gluten-free, use gluten-free shells or elbow pasta, flour (arrowroot if GF-friendly), and gluten-free breadcrumbs (if using). Or make your own with gluten-free bread. Everything in this dish is already dairy-free and vegan.
Nutrition
Calories: 224kcal | Carbohydrates: 11g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 324mg | Potassium: 197mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg