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two bowls of vegan mac and cheese beside a bowl of cashews and a bowl of nutritional yeast

Vegan Mac and Cheese

  • Author: Kaylie Grace
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4-5 servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan

Description

This is the best vegan mac and cheese! It’s creamy, flavorful, easy, and ready in 30 minutes. The pasta is tossed in a “cheesy” sauce made with simple + healthy ingredients. It’s a delicious vegan comfort food that’s secretly loaded with nutrition!


Scale

Ingredients

  • 1 lb pasta (elbow, cavatappi, rotini, or shells)
  • 2 cups chopped carrots
  • 1/2 cup raw cashews, soaked
  • 1/3 cup nutritional yeast
  • 1 cup water
  • 2 tbsp lemon juice
  • 1 tbsp tomato paste
  • 1 tbsp mellow white miso paste
  • 4 slices tamed jalapeño* (from a jar)
  • 34 cloves garlic (or 11.5 tsp garlic powder)
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground turmeric (optional, for color)

Instructions

  1. Soak cashews: Bring 2 cups of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews. Soak for 20 minutes, then drain the water.
  2. Cook carrots: Meanwhile, bring a pot of water to a boil. Add chopped carrots and cook, covered, for 10 minutes or until fork-tender.
  3. Cook pasta: While the carrots are boiling, cook the pasta according to package instructions. After, drain and rinse the pasta.
  4. Blend ingredients: Add cashews, carrots, nutritional yeast, water, lemon juice, tomato paste, miso paste, pickled jalapeño, garlic, onion powder, salt, pepper, and turmeric to the blender. Blend until smooth and creamy.
  5. Combine: Transfer cooked pasta back into the pot. Pour “cheesy” sauce over the pasta and mix together. Cook until warm. Serve and enjoy!

Notes

  • *Use tamed jalapeño, NOT fresh jalapeño or hot jalapeño.
  • Read blog post for ingredient substitutions.
  • Nutrition information below reflects the use of chickpea pasta.

Nutrition

  • Serving Size: 1/5 recipe
  • Calories: 423
  • Sugar: 12g
  • Fat: 10g
  • Saturated Fat: 1g
  • Carbohydrates: 63g
  • Fiber: 16g
  • Protein: 28g

Keywords: vegan mac and cheese, vegan mac and cheese cashews