Vegan Homemade Mac n Cheese
Creamy, comforting, and entirely plant-based, this Vegan Homemade Mac n Cheese is a game-changer for your dairy-free comfort food cravings! Featuring a velvety cashew-based cheese sauce seasoned with nutritional yeast, garlic powder, smoked paprika, and a hint of turmeric for that classic golden hue, this recipe is as nourishing as it is indulgent. Paired with tender macaroni pasta and enriched with coconut oil and vegan butter for extra creaminess, every bite delivers the ultimate cheesy flavor without any dairy. Ready in just 35 minutes from start to finish, this quick vegan mac n cheese is perfect for weeknight dinners or family mealtime. Serve it hot and garnish with a sprinkle of smoked paprika or fresh herbs for a show-stopping plant-based dish your guests won’t believe is vegan!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 ounces macaroni pasta
- 1 cup raw cashews
- 0.25 cup nutritional yeast
- 1 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 2 tablespoons vegan butter
Directions
Step 1
Begin by boiling 4 cups of water and soaking 1 cup of raw cashews for 15 minutes to soften. Drain and rinse the cashews before use.
Step 2
Cook 12 ounces of macaroni pasta according to package instructions until al dente. Drain and set aside.
Step 3
In a blender, combine the soaked cashews, 1 cup of nutritional yeast, 1/4 cup unsweetened almond milk, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric powder, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.
Step 4
Blend on high until the mixture is creamy and smooth, adding more almond milk if the sauce is too thick.
Step 5
In a large skillet, melt 2 tablespoons of coconut oil and 2 tablespoons of vegan butter over medium heat.
Step 6
Pour the cashew cheese sauce into the skillet and cook, stirring frequently, for about 3-5 minutes until it thickens.
Step 7
Add the cooked and drained macaroni to the skillet, tossing to coat the pasta evenly with the cheese sauce.
Step 8
Cook for an additional 2-3 minutes to warm everything through.
Step 9
Serve the vegan mac n cheese hot, optionally garnished with a sprinkle of smoked paprika or fresh herbs.
Nutrition Facts
| Serving size | (801.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2438.5 |
| Total Fat 107.6g | 0% |
| Saturated Fat 47.3g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2694.3mg | 0% |
| Total Carbohydrate 304.9g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 17.8g | |
| Protein 70.3g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 552.5mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 1855.6mg | 0% |
Source of Calories