Vegan Mac Un Cheese
Indulge in the creamy, plant-based goodness of Vegan Mac Un Cheese—a comforting twist on the classic dish that's dairy-free and packed with flavor! This recipe features a luscious, velvety cheese sauce made from soaked cashews, unsweetened almond milk, and nutritional yeast, delivering that signature "cheesy" taste without any dairy. A hint of smoked paprika, lemon juice, and turmeric adds depth and vibrancy, while elbow macaroni (or your favorite pasta) becomes the perfect vehicle for this rich sauce. In just 30 minutes, you can whip up this wholesome, satisfying meal that's perfect for weeknight dinners or as a crowd-pleasing side. Whether you're vegan, lactose-intolerant, or simply looking to try a new plant-based recipe, this dish is bound to become a go-to favorite. Serve it warm with a sprinkle of smoked paprika or fresh herbs for an irresistible finishing touch!
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Ingredients
- 8 ounces Elbow macaroni (or any pasta of choice)
- 1 cup Raw cashews
- 1.5 cups Unsweetened almond milk (or any plant-based milk)
- 0.5 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Turmeric powder (for color, optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0 as needed Water (for cooking pasta and soaking cashews)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the elbow macaroni (or pasta of choice) according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Step 2
While the pasta is cooking, place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 10 minutes, then drain the water and rinse the cashews.
Step 3
In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric powder (if using), salt, black pepper, and olive oil. Blend on high until the mixture is completely smooth and creamy. If the consistency is too thick, add a splash more almond milk to adjust.
Step 4
Transfer the blended sauce to a saucepan and heat over medium-low heat. Stir continuously for 3-5 minutes until the sauce thickens slightly and is warmed through. If the sauce becomes too thick, stir in a bit of the reserved pasta water to achieve your desired consistency.
Step 5
Add the cooked pasta to the saucepan with the warm cheese sauce. Toss until the pasta is fully coated and evenly mixed.
Step 6
Serve immediately while hot, garnished with a sprinkle of smoked paprika or fresh herbs if desired.
Nutrition Facts
| Serving size | (1019.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1831.4 |
| Total Fat 84.7g | 0% |
| Saturated Fat 13.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2654.6mg | 0% |
| Total Carbohydrate 219.9g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 13.9g | |
| Protein 57.8g | 0% |
| Vitamin D 150.0IU | 0% |
| Calcium 784.6mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 1590.8mg | 0% |
Source of Calories