Vegan Classic Macaroni Cheese

Creamy, comforting, and 100% plant-based, this Vegan Classic Macaroni Cheese is the ultimate dairy-free twist on a beloved comfort food. Featuring a luxuriously smooth sauce made from cashews, nutritional yeast, and a touch of tahini, this vegan mac and cheese gets its vibrant color and subtle sweetness from diced carrots, while smoked paprika and turmeric add layers of flavor and warmth. Perfectly coating gluten-free elbow macaroni (or any pasta of your choice), this recipe is a wholesome, hearty dinner option that’s ready in just 40 minutes. Whether you’re catering to dietary preferences or simply craving a nutritious take on a classic, this dish delivers indulgence without compromise. Serve it up piping hot with a sprinkle of smoked paprika or fresh herbs for that extra special touch!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz elbow macaroni (gluten-free if needed)
• 1 cup raw cashews
• 1 cup nutritional yeast
• 2 cups unsweetened almond milk
• 1 medium carrot, peeled and diced
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1 teaspoon onion powder
• 0.5 teaspoon turmeric
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Directions

Step 1

Start by soaking the cashews in hot water for at least 15 minutes or until they are softened, then drain them well.

Step 2

In a large pot, bring salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 3

Meanwhile, in a small saucepan, cook the diced carrot with a bit of water over medium heat until it is tender, about 5-7 minutes, then drain.

Step 4

In a high-speed blender, combine the soaked and drained cashews, cooked carrot, almond milk, nutritional yeast, garlic, lemon juice, tahini, onion powder, turmeric, smoked paprika, salt, and black pepper. Blend until the mixture is completely smooth and creamy.

Step 5

In a large skillet over medium heat, heat olive oil. Add the creamy cashew carrot sauce to the skillet and cook for about 3-5 minutes, stirring frequently, until the sauce is heated through and slightly thickened.

Step 6

Add the drained macaroni to the sauce in the skillet and gently stir to combine until all the pasta is evenly coated with the sauce.

Step 7

Taste and adjust seasoning if necessary by adding more salt or pepper to your preference.

Step 8

Serve the Vegan Classic Macaroni Cheese hot, optionally garnished with a sprinkle of additional smoked paprika or fresh herbs.

Nutrition Facts

Serving size	(1094.3g)

Amount per serving	% Daily Value*
Calories	2417.5

Total Fat 93.1g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2776.7mg	0%
Total Carbohydrate 330.1g	0%
Dietary Fiber 24.7g	0%
Total Sugars 18.8g
Protein 84.0g	0%

Vitamin D 175.7IU	0%
Calcium 3317.7mg	0%
Iron 10730.5mg	0%
Potassium 2204.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 13.5%

Carbs: 52.9%