Vegan Mac and Cheese
Vegan Mac and Cheese is a delightful spin on a classic dish that boasts creamy goodness without the dairy. This recipe brings together the comforting textures of cheesy pasta, enhanced by the smoky aroma of paprika and the nutty flair from cashews. With just a handful of wholesome ingredients, you can whip up a batch that is not only satisfying but also incredibly nourishing. Whether you’re winding down after a long day or hosting a gathering, this vegan mac and cheese promises to put a smile on everyone’s face.
Table of Contents
I first stumbled upon a similar vegan mac and cheese recipe years ago at a friend’s potluck. Intrigued by the idea of creating something creamy and cheesy without animal products, I decided to give it a shot. The rich flavor, combined with the ease of preparation, made it an instant favorite in my kitchen. Since then, this recipe has become my go-to for impressing both non-vegans and plant-based enthusiasts alike. It’s easy, budget-friendly, and a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 30 minutes, perfect for busy weeknights.
- Irresistible Flavor: Creamy, cheesy, and smoky with a hint of heat; it’s impossible to resist.
- Eye-Catching Appeal: This dish looks as good as it tastes, topped with golden panko breadcrumbs.
- Flexible Serving: Great for a cozy dinner, potluck parties, or lunch leftovers.
- Diet-Friendly Options: Vegan, dairy-free, and can easily be made gluten-free by substituting the pasta.
Ingredients You’ll Need
- 16 oz pasta, cooked: Any pasta will do; try using gluten-free pasta if needed for dietary preferences.
- 1 cup unsalted cashews: Soaked cashews create a creamy base; you can use other nuts like almonds in a pinch.
- ¼ cup vegan butter, divided: This adds richness; look for brands like Earth Balance or make your own if preferred.
- ⅓ cup yellow onion, diced: Adds a sweet and savory depth to the sauce; white or red onions are also great substitutes.
- 3 garlic cloves, minced: Fresh garlic enhances flavor; feel free to adjust according to your taste preference.
- ½ tsp smoked paprika: This gives a delightful smoky flavor; regular paprika can be used if needed.
- 2 cups almond milk or milk of choice: Almond milk keeps it vegan; oat or soy milk would work as well.
- ½ cup + 2 tbsp nutritional yeast: This is key for that cheesy flavor; if you can’t find it, try adding vegan cheese instead.
- ½ tsp salt, plus more to taste: Enhances the overall flavor; taste test before adding more.
- ¼ tsp red pepper flakes: For a little kick; adjust based on how spicy you like your dishes.
- 3 tbsp panko breadcrumbs, optional: While optional, they provide a lovely crunchy topping to the finished dish.
How to Make Vegan Mac and Cheese
Cook the Pasta: Begin by cooking 16 oz of your favorite pasta according to the package instructions. You want it al dente, so it holds up well when mixed with the sauce.
Soften the Cashews: While the pasta is cooking, add 1 cup of unsalted cashews to a medium saucepan and cover them with water. Bring to a boil and then simmer for 10-15 minutes until the cashews are soft and tender. This step is essential for achieving a smooth sauce.
Sauté the Aromatics: In a large, deep skillet, heat 2 tablespoons of vegan butter over medium heat. Once melted, toss in ⅓ cup of diced yellow onion along with 3 minced garlic cloves and ½ tsp of smoked paprika. Sauté everything together for about 2-3 minutes, until the mixture is fragrant and the onions have softened.
Combine and Simmer: Next, add the remaining 2 tablespoons of vegan butter to the skillet along with 2 cups of almond milk. Stir well and bring this mixture to a slow simmer to combine all the flavors.
Whisk in the Nutritional Yeast: Once simmering, slowly whisk in ½ cup plus 2 tablespoons of nutritional yeast, ½ tsp of salt, ¼ tsp of red pepper flakes, stirring continuously. Remove it from the heat once well mixed, as the sauce will thicken later.
Blend & Create Sauce: After draining the softened cashews, transfer them to a high-speed blender. Pour in the cheesy milk mixture and blend everything until completely smooth, about 1 minute. This creamy cashew sauce is the game changer in making your vegan mac and cheese irresistible!
Combine Pasta and Sauce: Pour the creamy sauce back into the skillet and add the cooked pasta. Stir gently to combine, ensuring each piece of pasta is coated in that glorious sauce. If it appears too runny, place the skillet back on low heat and stir frequently until thickened slightly.
Broil for Crunch: Now, if you’re feeling a little fancy, sprinkle 3 tablespoons of panko breadcrumbs over the top. Slide the skillet under the broiler for 2-3 minutes until the breadcrumbs are golden brown and crispy. Keep a close eye on this step, as it can go from perfectly toasted to burnt quite quickly!
Storing & Reheating
Keep any leftovers in an airtight container at room temperature for up to two hours. For longer storage, refrigerate them in a container for up to 4 days. You can also freeze this goodness for up to 3 months in a freezer-safe container. When it’s time to enjoy it again, simply reheat in the microwave or on the stovetop over low heat, adding a splash of almond milk to help refresh its creamy texture.
Chef’s Helpful Tips
- Make sure to soak your cashews well; this guarantees the smoothest sauce. If you forget to soak, you can boil them longer to speed up the process.
- Don’t skip the nutritional yeast; it’s essential for that cheesy flavor that makes this vegan mac and cheese so special!
- For creamier sauce, blend for longer until you achieve the desired texture.
- If you want a bit more heat, increase the red pepper flakes or add hot sauce into the mix.
- This dish can easily be made in advance; simply combine everything and store it in the fridge until you’re ready to broil!
Vegan Mac and Cheese offers a rich and creamy comfort that feels soulful yet nourishing. As you embark on creating this dish, let your taste buds adjust where necessary and don’t hesitate to play with the ingredients. It’s wonderful for cozy nights in, family gatherings, or any occasion you crave something cheesy and satisfying. Enjoy every creamy bite, and don’t forget to share with loved ones—it’s hard to keep this deliciousness to yourself!
Recipe FAQs
Can I use gluten-free pasta?
Absolutely! You can easily substitute regular pasta with gluten-free pasta options. Brown rice, quinoa, or chickpea pasta will work beautifully in this recipe.
Can I make the sauce ahead of time?
Yes, you can prepare the cheese sauce in advance! Store it in an airtight container in the fridge for up to four days. Just give it a good stir before using, and thin it out with a splash of milk if needed.
Can I add other veggies?
Definitely! Roasted broccoli, spinach, or peas would be perfect additions. Stir them in during the pasta mixing step to incorporate veggies into your vegan mac and cheese easily.
Why is nutritional yeast important?
Nutritional yeast provides a cheesy flavor that mimics traditional mac and cheese. It’s also packed with B vitamins, making it a nutritious choice in this creamy dish!
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📖 Recipe Card
Vegan Mac and Cheese
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Vegan
Description
This Vegan Mac and Cheese recipe delivers irresistible flavor and is super easy to prepare. Packed with creamy cashew sauce and nutritional yeast, it’s perfect for a quick dinner or cozy meal any day!
Ingredients
- 16 oz pasta, cooked
- 1 cup unsalted cashews
- ¼ cup vegan butter, divided
- ⅓ cup yellow onion, diced
- 3 garlic cloves, minced
- ½ tsp smoked paprika
- 2 cups almond milk or milk of choice
- ½ cup + 2 tbsp nutritional yeast
- ½ tsp salt, plus more to taste
- ¼ tsp red pepper flakes
- 3 tbsp panko breadcrumbs, optional
Instructions
- Cook the pasta according to package instructions.
- In a medium saucepan, cover the cashews with water, bring to a boil, then simmer for 10-15 minutes to soften.
- Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add onion, garlic, and smoked paprika; sauté for 2-3 minutes. Add the remaining butter and almond milk; bring to a slow simmer.
- Whisk in nutritional yeast, salt, red pepper flakes, and remove from heat.
- Drain the cashews and transfer them into a blender with the cheesy milk mixture; blend for 1 minute.
- Pour the sauce back into the skillet, add the cooked pasta, and stir to combine. If the sauce is too runny, heat it while stirring until it thickens.
- Sprinkle panko over the dish and broil for 2-3 minutes until golden brown.
Notes
Using soaked cashews will give a creamier texture.
Feel free to add your favorite vegetables for extra nutrition.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
