Vegan Homemade Mac and Cheese

Indulge in the ultimate comfort food with a plant-based twist—Vegan Homemade Mac and Cheese! This creamy, dairy-free recipe combines tender elbow macaroni with a velvety, cashew-based cheese sauce bursting with savory flavors. Nutritional yeast, turmeric, and smoked paprika create a rich, cheesy depth, while steamed carrots and potatoes add natural creaminess. Quick to prepare in just 35 minutes, this dish is perfect for weeknight dinners or a satisfying lunch option. Whether you're vegan or simply looking for a wholesome, dairy-free alternative, this recipe delivers indulgence without compromise. Perfectly customizable and family-approved, it’s a must-try for your collection of vegan comfort food classics!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces elbow macaroni
• 1 cup raw cashews
• 1 medium carrot, peeled and chopped
• 1 small potato, peeled and chopped
• 0.25 cup nutritional yeast
• 2 tablespoons lemon juice
• 0.25 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon turmeric
• 0.25 teaspoon smoked paprika
• 1 teaspoon salt
• 0.25 teaspoon pepper
• 1.5 cups water

Directions

Step 1

Start by soaking the raw cashews in boiling water for at least 15 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the elbow macaroni as per package instructions until al dente.

Step 2

While the pasta is cooking, steam the chopped carrot and potato until tender, about 10 minutes. Drain and set aside.

Step 3

Drain the soaked cashews and transfer them to a high-speed blender. Add the steamed carrot and potato, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, turmeric, smoked paprika, salt, pepper, and 1.5 cups of water to the blender.

Step 4

Blend the ingredients on high speed until you achieve a smooth, creamy sauce. You may need to scrape down the sides of the blender occasionally.

Step 5

Once the pasta is cooked, reserve 1/2 cup of pasta cooking water, then drain the pasta.

Step 6

Return the drained pasta to the pot and pour the cashew cheese sauce over it, mixing gently to combine. If the sauce is too thick, use the reserved pasta water to thin it to your desired consistency.

Step 7

Adjust seasoning with additional salt and pepper if needed, and serve the vegan mac and cheese hot. Enjoy your creamy and delicious meal!

Nutrition Facts

Serving size	(1076.9g)

Amount per serving	% Daily Value*
Calories	2613.9

Total Fat 111.7g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 2441.5mg	0%
Total Carbohydrate 330.3g	0%
Dietary Fiber 21.1g	0%
Total Sugars 23.5g
Protein 75.4g	0%

Vitamin D 0IU	0%
Calcium 115.5mg	0%
Iron 22.0mg	0%
Potassium 1567.6mg	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: 38.3%

Protein: 11.5%

Carbs: 50.3%