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–+ servings
Two bowls of vegan mac and cheese.
4.67 from 6 votes

Vegan Mac and Cheese

Make the simple cashew cream and combine with your favorite noodles for this easy vegan mac and cheese recipe! It's creamy, rich, and comforting.
Prep 10 minutes
Cook 5 minutes
Total 30 minutes
Fat 8
Carbs 34
Protein 9
Yield 6

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.
    vegan person mixing a dough for mac and cheese in a bowl.
  • 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!
    a person pouring a vegan sauce over pasta in a pan.

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 Facts

Calories: 237kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Fiber: 2g | Sugar: 2g