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Vegan Cashew Mac and Cheese Recipe

A rich vegan mac and cheese made with blended cashews, delivering ultra-creamy texture and comforting, cheesy flavor without dairy.

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 445
Ingredients Method Notes

Ingredients
  

  • Pasta elbow or shells: 300 g
  • Raw cashews soaked: ¾ cup (120 g)
  • Unsweetened plant milk: 1 cup 240 ml
  • Nutritional yeast: 4 tablespoons
  • Olive oil: 1 tablespoon
  • Garlic powder: 1 teaspoon
  • Onion powder: ½ teaspoon
  • Mustard powder: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Lemon juice: 1 tablespoon

Method
 

  1. Cook pasta in salted water until al dente, then drain and set aside.
  2. Add soaked cashews, plant milk, nutritional yeast, lemon juice, oil, and spices to blender.
  3. Blend until completely smooth and glossy.
  4. Pour sauce into a saucepan and heat gently for three minutes, stirring often.
  5. Add cooked pasta and mix until evenly coated.
  6. Taste, adjust seasoning, and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 445 kcal
  • Total Fat: 18 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 48 g
  • Fiber: 6 g
  • Protein: 16 g

Vitamins & Minerals (Per Serving, % DV)

  • Calcium: 30%
  • Iron: 22%
  • Magnesium: 28%
  • Zinc: 18%
  • Phosphorus: 35%

Additional Notes / Tips

  • Add smoked paprika for grown-woman depth.
  • Thin sauce with warm pasta water if needed.
  • Best eaten hot, confident, and without explaining cashews to anyone.