Super Simple Vegan Mac and Cheese
Published 10/31/2023
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Made with a simple cashew cream sauce, this vegan mac and cheese is ultra-rich and creamy. While a pot of noodles cooks on the stovetop, make the cashew cheese sauce by blending soaked cashews, nutritional yeast, hot sauce, and vinegar. Combine with the cooked noodles and enjoy!
When the temperature drops below 40ºF in Minnesota, it’s officially comfort food season. We’re talking soups, stews, chilis, and anything with noodles! This vegan mac and cheese always hits the spot on a cool day – it’s creamy, comforting, and quick to make.
If you’re looking for an easy homemade vegan mac and cheese recipe, give this twist on classic mac and cheese a try. Vegan mac and cheese is one of our new favorite recipes and features a vegan cashew cheese sauce made with soaked cashews and nutritional yeast (the secret ingredient). Ever since we made vegan queso, we’ve been experimenting with other cashew cheese sauces!
What is in vegan mac and cheese?
- Cashews
- Hot Sauce + Vinegar
- Nutritional Yeast
- Spices
- Noodles
Featured Comment
“Just had this for dinner, so tasty and cheesy! Fun to make too 🙂 My Cookworks hand blender (UK) was more than up to the job. Thanks for the recipe!” – Caroline
Vegan Mac and Cheese Variations
Veggies: Mix in your favorite kind of roasted or steamed vegetable. We love adding roasted broccoli, but peas, mushrooms, or red peppers would all be delicious.
Noodles: Any kind of noodle works! Try elbow shells, fusilli, cavatappi, gemelli, or even a gluten free noodle.
FAQ
YES. This step is absolutely necessary – do not skip it. Soaked cashews will blend up into a dreamy creamy consistency. If you don’t soak the cashews, your sauce will be chunky and grainy.
You really do need a high speed blender or food processor for the cashew cream sauce. There’s no way to process the cashews into a smooth consistency without it.
It’s so easy to make this vegan mac and cheese also gluten free. Use your favorite kind of GF noodle – no other changes needed.
Storage
If you have any leftovers, store vegan mac and cheese in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat in the microwave. The noodles continue to absorb moisture even after they’re originally cooked, so you may need to add a splash of water to any leftovers.
Freezing Vegan Mac and Cheese
Because this mac is dairy free, it freezes wonderfully! For best results, freeze vegan mac and cheese in individual servings in freezer-safe containers. Freeze for up to 3 months. When ready to serve, let thaw in the refrigerator, then reheat in the microwave or oven.
Serving Suggestions
This mac and cheese is oh so delish on its own, but feel free to get creative and add your favorite mac and cheese toppings like:
- Steamed broccoli or roasted broccoli (we love broccoli + mac!)
- Roasted brussels sprouts
- Steamed peas
- Sautéed mushrooms
- Roasted red peppers
- Hot sauce
- Bread crumbs
If you aren’t vegan and want to keep this recipe dairy-free only, top with: seared ahi tuna, honey sriracha shredded chicken, pulled BBQ chicken, honey garlic shredded chicken, or chopped bacon.
Vegan Mac and Cheese
Ingredients
- 3/4 cup raw cashews, soaked
- 1/2 cup water
- 1 teaspoon Frank’s Hot Sauce
- 1/2 tablespoon white vinegar
- 1/4 cup nutritional yeast
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 oz. noodles, cooked
Instructions
- Prepare the cashews for the sauce by soaking them. Place them in a bowl and fill with water until all of the nuts are submerged. Soak them overnight OR in hot water for 15 minutes.
- Make the sauce. Place all of the ingredients (except for the noodles) into a blender or food processor. Blend until smooth.
- Pour the cheese sauce into a large saucepan/pot with the cooked noodles. Mix well and heat over low/medium to warm through, stirring occasionally. Enjoy!
Tips & Notes
- Storage: Store vegan mac and cheese in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat in the microwave. The noodles continue to absorb moisture even after they’re originally cooked, so you may need to add a splash of water to any leftovers.
- Freezing Instructions: For best results, freeze vegan mac and cheese in individual servings in freezer-safe containers. Freeze for up to 3 months. When ready to serve, let thaw in the refrigerator, then reheat in the microwave or oven.
- Cashews: Soaking the cashews is essential to recipe success – this step ensures a creamy consistency for the cashew cream sauce (prevents a grainy/chunky sauce).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Mmm… This recipe is incredibly tasty! 😋 And I appreciate the advice on thawing in the fridge rather than using the microwave directly!
MMm… This recipe is absolutely delicious! 😋 And thank you for the tip about thawing in the fridge, not directly in the microwave! 👏🏻
Would sriracha work for the hot sauce?
Yes! I only buy Sriracha so I think it’s an easy alternative!
I have made this recipe mulptiple times (i just add a couple of carrots for more nutrition & a bit more water).
It is simple and a great recipe for lazy week nights at my house!!
The flavors are great. The hot sauce adds a nice kick without being too much. Even our 5 yr old loves it 🙂
I highly recommend it!!
That makes us so happy! It’s so delish! What a great idea to add carrots! <3
Can I use coconut milk instead of water?
Hi! That should work just fine!
Do you think apple cider vinegar would work in place of white vinegar in this recipe??
Yes, that should work just fine! They have a little bit of a different flavor, but we’ve used apple cider vinegar before and it worked just fine!
Just had this for dinner, so tasty and cheesy! Fun to make too 🙂 My Cookworks hand blender (UK) was more than up to the job. Thanks for the recipe!
Woohoo!!
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YUM! Can’t wait to make this. Looks amazing. I usually pulse a few cashews, nutritional yeast, garlic powder, salt, and paprika in the spice blender and add it on top – it’s just like vegan parm cheese <3 Thanks so much for sharing!
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So easy and fast xD I just made my mac and cheese today so maybe I won’t make it until next week. Using the cashew and nutritional yeast certainly brings the bowl to a higher level of nutrition. It’s totally worth a try – Natalie
Yes! Mac and cheese is the best! We can’t wait to hear how you like it!
Okay. You’ve FINALLY convinced me to work with cashews and make vegan macaroni and cheese. To be fair, cashews are incredibly expensive where I grocery shop, so I’ve been hesitant on using them. BUT. This recipe looks way too irresistible! I love making cheese sauce out of cauliflower, beans, potatoes and carrots, and squash as a cheaper alternative! Either way, vegan mac n’ cheese is on my recipes-to-make-ASAP list. And I am loving it!
Yes, we love making tasty sauces out of veggies and beans, too! It’s just so fun and tasty. Cashews can be expensive! We swear by buying in bulk at Fresh Thyme or even the co-op. We have also found some fairly inexpensive cashews on amazon. We can’t wit for you to try it!!