Name: Vegan Mac and Cheese
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Vegan
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

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Transforming a classic comfort dish into a delightful, plant-based feast is something quite magical. Vegan Mac and Cheese, with its creamy texture and rich flavor, takes you back to those nostalgic family meals, where every bite was filled with warmth and joy. The beautiful thing about this recipe is that it captures the essence of traditional mac and cheese without any dairy. With the clever use of cashews and nutritional yeast, you get that luxurious creaminess and umami taste that make this dish truly irresistible.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Mac and Cheese
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Mac and Cheese

My relationship with Vegan Mac and Cheese started when I was searching for a satisfying dinner, something quick yet comforting. After experimenting a little, I stumbled upon the secret to a luscious plant-based cheese sauce that would make anyone second-guess the absence of dairy. This recipe bursts with flavor from sautéed onions and garlic, and it’s incredibly satisfying without being too heavy. Trust me; this dish is a crowd-pleaser that even non-vegans will adore! So, grab your apron and let’s dive into this delightful cooking adventure.

Why You’ll Love This Recipe

Simple & Quick: Prep in just 5 minutes and cook in 25 — you’ll have a hearty meal ready in half an hour!
Irresistible Flavor: Creamy, cheesy sauce blended with savory onions and a touch of smoky paprika for that extra kick.
Eye-Catching Appeal: The golden panko breadcrumb topping adds a delightful crunch, making it as visually appealing as it is tasty.
Flexible Serving: Perfect for a cozy night in, family gatherings, or even as a hearty potluck dish.
Diet-Friendly Options: Naturally vegan and can easily be made gluten-free by choosing the right pasta.

Ingredients You’ll Need

16 oz pasta, cooked: Your pasta of choice acts as the base. I recommend using elbow macaroni for that classic shape, but feel free to swap with gluten-free pasta if needed.
1 cup unsalted cashews: These are the stars of the creamy sauce. Soaking them beforehand makes blending easier and results in a smooth texture. If you can’t find cashews, try blanched almonds as an alternative.
¼ cup vegan butter, divided: Adds richness to the dish. If you’re in a pinch, coconut oil works well too.
⅓ cup yellow onion, diced: Sweet and aromatic, sautéed onions build the flavor base for the sauce. Red onions could be a fresh alternative.
3 garlic cloves, minced: Garlic brings a depth of flavor that lifts the entire dish. Adjust to your taste; more garlic equals more flavor!
½ tsp smoked paprika: This little spice packs a punch and adds a lovely smokiness, enhancing the cheese-like flavor.
2 cups almond milk or milk of choice: Creamy and smooth, almond milk is a great dairy-free choice here. Oat milk or soy milk can also work.
½ cup + 2 tbsp nutritional yeast: The must-have ingredient that delivers that cheesy, savory taste. You can find it in health stores or online; it’s worth picking up!
½ tsp salt, plus more to taste: A pinch of salt boosts all the flavors. Be sure to taste and adjust according to your preference.
¼ tsp red pepper flakes: For a subtle heat. We like the zing, but you can skip this if you’re aiming for a milder dish.
3 tbsp panko breadcrumbs, optional: These add a delightful crunch on top. If you want extra texture but are out of panko, crushed cornflakes can work nicely.

How to Make Vegan Mac and Cheese

Cook the pasta: Begin by cooking your favorite pasta according to the package instructions until al dente. This step is crucial as it provides the right texture to hold onto your creamy sauce. Don’t forget to reserve a bit of pasta water for later!

Soak the cashews: While the pasta is cooking, place 1 cup of unsalted cashews in a medium saucepan and cover them with water. Bring to a boil, then reduce the heat and let them simmer for about 10-15 minutes. This softens them perfectly, making it easier to blend into a creamy sauce.

Sauté the aromatics: In a large, deep skillet, melt 2 tablespoons of vegan butter over medium heat. Once melted, toss in ⅓ cup of diced yellow onion, 3 minced garlic cloves, and ½ teaspoon of smoked paprika. Sauté for about 2-3 minutes until fragrant and the onion is translucent. This simple step builds the foundation of flavor.

Prepare the cheese sauce: Next, pour in 2 cups of almond milk (or milk of your choice) into the skillet with the sautéed mixture. Bring it to a slow simmer, stirring occasionally. Gradually whisk in ½ cup + 2 tablespoons of nutritional yeast, ½ teaspoon of salt, and ¼ teaspoon of red pepper flakes. Take it off the heat once combined; the mix should be creamy and inviting.

Blend the sauce: After draining your soaked cashews, transfer them into a high-powered blender. Pour in the warm cheesy milk mixture. Blend together for about 1 minute until the sauce is ultra-smooth and creamy. This step is vital for achieving the perfect velvety texture that makes Vegan Mac and Cheese a delight.

Combine the pasta and sauce: Now return the sauce back to the skillet. Add in your cooked pasta and stir well to coat each piece in the luscious cheese sauce. If it appears a bit runny, don’t worry! It will thicken as it cools. You can heat and stir it on low until it reaches your desired consistency.

Crisp the topping: For an extra crunch, sprinkle 3 tablespoons of panko breadcrumbs over the top of your mac and cheese. Place the skillet under the broiler for 2-3 minutes, watching closely until the breadcrumbs turn golden brown and crispy. This crunchy topping adds a fantastic finish to your dish!

Storing & Reheating

If you’ve managed to have leftovers, store your Vegan Mac and Cheese in an airtight container in the refrigerator, where it’ll stay fresh for up to 4 days. For longer storage, freeze it for up to 3 months; just ensure it’s in a freezer-safe container. When ready to enjoy again, thaw it overnight in the fridge if frozen, then reheat it in a saucepan over low heat, adding a splash of almond milk to restore that creamy consistency. Note that the sauce might thicken a little during refrigeration.

Chef’s Helpful Tips

Avoid over-soaking your cashews; 10-15 minutes is enough for blending without compromising the flavor.
For an intensified garlic flavor, consider roasting the garlic cloves before blending them into the sauce.
If the mixture is too thick, don’t hesitate to add a little extra milk to reach your desired creaminess.
Experiment with toppings! Consider adding fresh herbs or even sautéed veggies for added nutrition and flavor.
For a smoky touch, you can also sprinkle a bit of smoked paprika on top after broiling.

A bowl of Vegan Mac and Cheese not only fills your stomach but it also nurtures the soul. It’s one of those delightful dishes that brings comfort, warmth, and a touch of nostalgia in every single bite. Don’t hesitate to experiment with flavors and find your perfect variation; the beautiful part of cooking is making a recipe truly your own. Enjoy sharing this amazing dish with friends and family, or savor it all by yourself; no judgment here!

Recipe FAQs

Can I use different types of pasta?

Absolutely! While elbow macaroni is a classic choice, you can opt for any pasta shape you prefer, such as shells, penne, or even gluten-free options if you’re avoiding wheat.

How can I make this Vegan Mac and Cheese gluten-free?

It’s simple! Just use your favorite gluten-free pasta. The rest of the ingredients in this recipe are naturally gluten-free, making it easy to adapt.

Can I add vegetables to this dish?

Definitely! Feel free to mix in your favorite sautéed or steamed vegetables. Broccoli, spinach, or peas would work beautifully, adding both color and nutrition to your Vegan Mac and Cheese.

What can I substitute for cashews?

If you’re not a fan of cashews or need a nut-free option, try using silken tofu or soaked sunflower seeds. Both will yield a smooth texture while maintaining the dish’s creaminess.

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