Creamy Mac And Cheese Recipe

So here’s the thing, I didn’t expect this to become my go-to but now I make it all the time. Ready in 15 minutes, it somehow tastes richer than the original.

It leans on raw cashews and nutritional yeast for that nutty, cheesy backbone, yet nobody guesses it’s dairy free. I still can’t explain the silky mouthfeel, and sometimes I mess up and it’s even better.

No kidding, even the ones who say they’re not fans ask for seconds. If you want a quick dinner that wins over picky eaters, try this.

It’s my favorite Vegan Mac And Cheese to bring when I need instant applause.

Ingredients

• Cashews: creamy base, adds plant protein and healthy fats, slightly sweet.
• Nutritional yeast: cheesy umami, B vitamins, savory depth you wont miss dairy.
• Gluten free pasta: gives carbs and structure, some brands firm or gummy, texture varies.
• Almond milk: thin unsweetened keeps sauce light, low calories but less protein than dairy.
• Lemon juice: bright acidity cuts richness, adds tang and balances the creamy flavor.
• Tapioca starch: thickener that gives stretch and silkiness, makes it gooey without gluten.
• Olive oil: adds richness and healthy fats, smooths the sauce.
• Smoked paprika: smoky warmth and tiny heat, adds color and depth.

Ingredient Quantities

• • 8 ounces gluten free elbow pasta (about 2 cups)

• • 1 cup raw cashews, soaked

• • 1 cup unsweetened almond milk or other unsweetened plant milk

• • 1/2 cup vegetable broth, warm

• • 1/4 cup nutritional yeast

• • 2 tablespoons lemon juice

• • 1 tablespoon Dijon mustard

• • 2 tablespoons olive oil or melted vegan butter

• • 1 tablespoon tapioca starch or cornstarch

• • 1 teaspoon garlic powder

• • 1 teaspoon onion powder

• • 1/2 teaspoon smoked paprika

• • 1 teaspoon sea salt

• • 1/4 teaspoon ground black pepper

• • Pinch cayenne or a few dashes hot sauce, optional

• • 2 tablespoons chopped fresh chives or parsley, optional

How to Make this

1. Bring a large pot of salted water to a boil and cook 8 ounces gluten free elbow pasta until just al dente according to package directions, then scoop out and reserve about 1/2 cup pasta water before draining the pasta.

2. While the pasta cooks, warm 1/2 cup vegetable broth in a small saucepan or microwave until steamy but not boiling, this helps the sauce blend silky smooth.

3. Drain and rinse 1 cup soaked raw cashews (if you forgot to soak them, quick boil cashews in hot water for 10-15 minutes then drain), place them in a blender.

4. Add to the blender 1 cup unsweetened almond milk, the warm vegetable broth, 1/4 cup nutritional yeast, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 2 tablespoons olive oil or melted vegan butter, and 1 tablespoon tapioca starch or cornstarch plus 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon sea salt, 1/4 teaspoon ground black pepper and a pinch of cayenne or a few dashes of hot sauce if you like heat.

5. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. If the blender struggles add a little more almond milk or broth, you want it silky not lumpy.

6. Pour the blended sauce into a medium saucepan over medium-low heat and whisk constantly until it thickens and becomes glossy, about 3 to 5 minutes. If you used cornstarch cook until it activates, if you used tapioca it will get stretchier, both will thicken with heat.

7. Taste and adjust seasoning now, add more salt, lemon or hot sauce if it tastes flat, this is where it comes alive.

8. Add the drained pasta to the sauce and toss gently over low heat for 1-2 minutes so the pasta soaks up the sauce and the starch helps everything cling together. If the sauce is too thick loosen with the reserved pasta water a tablespoon at a time or more almond milk until you get the creaminess you want.

9. Stir in 2 tablespoons chopped fresh chives or parsley, then serve immediately with extra cracked black pepper and a tiny drizzle of olive oil or a pat of melted vegan butter if you want it extra rich.

Equipment Needed

1. large pot for boiling the pasta (with lid if you got one)
2. slotted spoon or spider to scoop out pasta and reserve the water
3. colander or fine mesh strainer to drain and rinse pasta and cashews
4. measuring cups and spoons (have a 1 cup measure handy for the pasta water)
5. blender or high speed food processor for the cashew sauce
6. small saucepan to warm the vegetable broth
7. medium saucepan to heat and thicken the sauce
8. whisk and a silicone spatula for stirring and scraping the pan
9. cutting board and chef’s knife to chop chives or parsley

FAQ

Creamy Mac And Cheese Recipe Substitutions and Variations

• Raw cashews (soaked) — nut free? swap with 1 cup silken tofu for the same creamy texture, or 3/4 to 1 cup soaked sunflower seeds (tastes a bit earthier), or 1 cup cooked cannellini beans for a budget friendly option. Blend 1:1 but you might need a splash more plant milk to loosen.
• Unsweetened almond milk — use unsweetened oat milk or soy milk 1:1, or light canned coconut milk diluted half water half coconut if you dont mind a faint coconut note. Oat and soy keep the flavor neutral.
• Nutritional yeast — for that cheesy umami try 2 to 3 tablespoons vegan Parmesan, or 1 tablespoon miso paste whisked into the warm broth, or 1 to 2 tablespoons tahini plus a pinch of salt. Taste and adjust.
• Tapioca starch — substitute cornstarch, arrowroot, or potato starch 1:1. If you want a different thickener use 1/8 to 1/4 teaspoon xanthan gum added slowly to avoid a gummy texture.

Pro Tips

– Soak the cashews properly, they make or break the texture. If you forgot, boil them for 10 to 15 minutes, but honestly a long soak gives the creamiest result so try to plan ahead.

– Use a high speed blender and warm liquid, it helps everything go silky. If the blender struggles add a bit more almond milk or broth, and scrape the sides often, but dont thin it so much that the sauce gets soupy.

– Pick your starch based on how you like the mouthfeel: tapioca gives a stretchy, gooey vibe, cornstarch stays a bit firmer. Whatever you use, heat it until it activates, then loosen with reserved pasta water or a splash of plant milk a tablespoon at a time if it gets too thick.

– Taste and fix at the end, not the start. Add salt, lemon or hot sauce little by little, the flavors pop after it cooks a bit. And toss the pasta with the sauce off the heat so it soaks in without getting gummy.

Creamy Mac And Cheese Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I perfected a 15-minute Vegan Mac And Cheese that uses an unexpected pantry ingredient to create a shockingly creamy sauce no one would guess is vegan.

Pin

Servings

4

servings

Calories

500

kcal

Equipment: 1. large pot for boiling the pasta (with lid if you got one)
2. slotted spoon or spider to scoop out pasta and reserve the water
3. colander or fine mesh strainer to drain and rinse pasta and cashews
4. measuring cups and spoons (have a 1 cup measure handy for the pasta water)
5. blender or high speed food processor for the cashew sauce
6. small saucepan to warm the vegetable broth
7. medium saucepan to heat and thicken the sauce
8. whisk and a silicone spatula for stirring and scraping the pan
9. cutting board and chef’s knife to chop chives or parsley

Ingredients

• 8 ounces gluten free elbow pasta (about 2 cups)

• 1 cup raw cashews, soaked

• 1 cup unsweetened almond milk or other unsweetened plant milk

• 1/2 cup vegetable broth, warm

• 1/4 cup nutritional yeast

• 2 tablespoons lemon juice

• 1 tablespoon Dijon mustard

• 2 tablespoons olive oil or melted vegan butter

• 1 tablespoon tapioca starch or cornstarch

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1 teaspoon sea salt

• 1/4 teaspoon ground black pepper

• Pinch cayenne or a few dashes hot sauce, optional

• 2 tablespoons chopped fresh chives or parsley, optional

Directions

• Bring a large pot of salted water to a boil and cook 8 ounces gluten free elbow pasta until just al dente according to package directions, then scoop out and reserve about 1/2 cup pasta water before draining the pasta.
• While the pasta cooks, warm 1/2 cup vegetable broth in a small saucepan or microwave until steamy but not boiling, this helps the sauce blend silky smooth.
• Drain and rinse 1 cup soaked raw cashews (if you forgot to soak them, quick boil cashews in hot water for 10-15 minutes then drain), place them in a blender.
• Add to the blender 1 cup unsweetened almond milk, the warm vegetable broth, 1/4 cup nutritional yeast, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 2 tablespoons olive oil or melted vegan butter, and 1 tablespoon tapioca starch or cornstarch plus 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon sea salt, 1/4 teaspoon ground black pepper and a pinch of cayenne or a few dashes of hot sauce if you like heat.
• Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. If the blender struggles add a little more almond milk or broth, you want it silky not lumpy.
• Pour the blended sauce into a medium saucepan over medium-low heat and whisk constantly until it thickens and becomes glossy, about 3 to 5 minutes. If you used cornstarch cook until it activates, if you used tapioca it will get stretchier, both will thicken with heat.
• Taste and adjust seasoning now, add more salt, lemon or hot sauce if it tastes flat, this is where it comes alive.
• Add the drained pasta to the sauce and toss gently over low heat for 1-2 minutes so the pasta soaks up the sauce and the starch helps everything cling together. If the sauce is too thick loosen with the reserved pasta water a tablespoon at a time or more almond milk until you get the creaminess you want.
• Stir in 2 tablespoons chopped fresh chives or parsley, then serve immediately with extra cracked black pepper and a tiny drizzle of olive oil or a pat of melted vegan butter if you want it extra rich.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 4
• Calories: 500kcal
• Fat: 23.5g
• Saturated Fat: 3.7g
• Trans Fat: 0g
• Polyunsaturated: 3.35g
• Monounsaturated: 13.05g
• Cholesterol: 0mg
• Sodium: 225mg
• Potassium: 388mg
• Carbohydrates: 57.3g
• Fiber: 3.8g
• Sugar: 2.5g
• Protein: 15.8g
• Vitamin A: 50IU
• Vitamin C: 2mg
• Calcium: 131mg
• Iron: 3.85mg