Creamy Vegan Mac & Cheese
Mac and cheese is one of those timeless comfort foods, and this vegan version captures everything you love about the original. Creamy, cheesy, and utterly indulgent, it is the kind of recipe that will have you coming back for seconds.
The sauce is made from cashews, nutritional yeast, and spices, creating a luscious coating for the pasta that is both hearty and flavourful. The result is rich and comforting while still being completely dairy-free.
It is easy enough for a weeknight but satisfying enough to serve to friends or family.
Storage & Leftovers
Store in the fridge for 3–4 days. Reheat with a splash of plant milk to loosen.
Ingredient Swaps & Variations
– Use gluten-free pasta if needed.
– Add broccoli, peas, or spinach for a green boost.
– Top with breadcrumbs and bake for a crispy finish.
Serving Suggestions
Serve with a side salad or roasted vegetables.
Mini FAQ
Q: Can I freeze it?
A: Yes, freeze in portions and reheat on the hob.
Q: Do I need a high-speed blender?
A: It helps for creaminess, but soaking cashews works too.
Creamy Vegan Mac & Cheese
Ingredients
- 300 g macaroni
- 1 cup raw cashews (soaked 15–30 min in hot water)
- 1 small carrot, chopped (steamed/boiled until soft)
- 1 cup unsweetened plant milk
- 2 tbsp olive oil or vegan butter
- 2 tbsp nutritional yeast (optional)
- 1 tsp garlic powder
- 1/2 tsp mustard powder
- Salt & pepper, to taste
Instructions
- Cook macaroni in salted water until al dente; drain.
- Blend cashews, carrot, plant milk, oil, nutritional yeast (if using), garlic, mustard, salt & pepper until silky.
- Warm sauce in pan, add pasta, stir until coated and creamy. Adjust seasoning.
