North America Vegan Recipes

Try this Vegan Mac and Cheese Recipe now

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Vegan Recipe – North America

Vegan Creamy Mac and Cheese with Cashew-Based Sauce

Introduction: Indulge in the comforting and delicious flavors of mac and cheese without compromising your vegan lifestyle. This recipe offers a creamy, dreamy mac and cheese experience using a luscious cashew-based sauce that mimics the richness of traditional cheese sauce. Nutritional yeast adds the perfect cheesy flavor, while sautéed vegetables or vegan bacon enhance the dish’s texture and taste. Get ready to enjoy a hearty and satisfying bowl of vegan mac and cheese that will leave you craving more!

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Serves: 4


  • 2 cups elbow macaroni (or any pasta of your choice)
  • 1 cup raw cashews, soaked in hot water for 1-2 hours, then drained
  • 1 medium potato, peeled and diced
  • 1 medium carrot, peeled and diced
  • 1/2 cup unsweetened almond milk (or any non-dairy milk)
  • 1/3 cup nutritional yeast
  • 1/4 cup refined coconut oil or olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional add-ins: sautéed vegetables (spinach, broccoli, cherry tomatoes) or vegan bacon bits


1. Prepare the Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Add the elbow macaroni and cook according to the package instructions until al dente.
  3. Drain the pasta and set aside.

2. Make the Cashew-Based Sauce:

  1. In a medium pot, add the diced potato and carrot. Cover with water and bring to a boil. Cook until the vegetables are tender, about 10-15 minutes.
  2. Drain the cooked vegetables and transfer them to a blender.

3. Blend the Sauce:

  1. Add the soaked cashews, almond milk, nutritional yeast, lemon juice, minced garlic, onion powder, smoked paprika, salt, and pepper to the blender with the cooked vegetables.
  2. Blend on high until the mixture is smooth and creamy. You may need to scrape down the sides of the blender as you go.

4. Cook the Sauce:

  1. In a medium saucepan, heat the refined coconut oil or olive oil over medium heat.
  2. Pour the blended cashew-based sauce into the saucepan and cook, stirring frequently, for about 5 minutes until the sauce thickens and heats through.

5. Combine Sauce and Pasta:

  1. Pour the creamy sauce over the cooked macaroni and gently stir to coat the pasta evenly.

6. Add Optional Add-Ins:

  1. If using sautéed vegetables or vegan bacon, gently fold them into the mac and cheese for added texture and flavor.

7. Serve:

  1. Serve the vegan mac and cheese immediately, garnished with extra nutritional yeast, smoked paprika, and freshly ground black pepper if desired.


  • Soaking the cashews before blending helps achieve a smoother sauce consistency.
  • Adjust the amount of nutritional yeast to your taste preference for a more or less cheesy flavor.
  • Feel free to customize the recipe with your favorite vegetables or vegan protein sources.
  • Leftovers can be refrigerated in an airtight container and reheated on the stovetop or in the microwave. Add a splash of non-dairy milk to restore creaminess.
  • If you don’t have a high-powered blender, you can also use an immersion blender to blend the sauce ingredients.
  • Play around with spices like garlic powder, mustard powder, or cayenne pepper to enhance the flavor profile.

Cooking Time: Approximately 40 minutes (including prep time and cooking).

Enjoy your homemade creamy vegan mac and cheese that’s both satisfying and compassionate!

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