Vegan Mac and No Cheese

Name: Vegan Mac and No Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 cup raw cashews (soaked for 2 hours); 1/4 cup nutritional yeast (for cheesy flavour); 1 cup unsweetened almond milk (or any plant-based milk); 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt (to taste); 1/2 teaspoon paprika; 300 grams elbow macaroni (use gluten-free if desired)

35 min 4 servings Easy

All Recipes

A creamy, cheesy-tasting pasta dish without any dairy, perfect for vegans!

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Vegan Mac and No Cheese is a delightful twist on the classic comfort food, offering all the creamy goodness without any dairy. This version uses wholesome ingredients to create a rich and satisfying dish that even non-vegans will enjoy. Perfect for those avoiding dairy or exploring plant-based diets, this recipe uses nutritional yeast and blended cashews to replicate the creamy, cheesy flavour of traditional mac and cheese. Its simplicity and deliciousness make it a go-to meal for busy weeknights or cozy weekend dinners.

Instructions

Prepare the cashews

Drain and rinse the soaked cashews.

Pro tip: Soaking softens the cashews, making them easier to blend.

Blend the sauce

In a blender, combine cashews, nutritional yeast, almond milk, lemon juice, olive oil, garlic powder, onion powder, salt, and paprika. Blend until smooth and creamy.

Pro tip: Blend for 2-3 minutes for a silky sauce.

Cook the pasta

In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.

Pro tip: Reserve a cup of pasta water in case you need to thin the sauce.

Combine pasta and sauce

Return the drained pasta to the pot. Pour the blended sauce over the pasta and stir to coat evenly.

Pro tip: Heat on low if needed to warm the sauce.

Adjust consistency

If the sauce is too thick, add a splash of reserved pasta water to achieve the desired consistency.

Serve

Serve immediately, garnished with fresh herbs or additional nutritional yeast, if desired.

💡

Tips & Tricks

Use nutritional yeast for a cheesy flavour.
Blend cashews for a creamy texture.
Customize with your favourite veggies.

Frequently Asked Questions

What is vegan mac and no cheese?

Vegan mac and no cheese is a plant-based version of mac and cheese, using ingredients like cashews and nutritional yeast to mimic the creamy, cheesy flavour without dairy.

How many calories are in vegan mac and no cheese?

This vegan mac and no cheese recipe contains approximately 450 calories per serving.

Can I use a different plant-based milk?

Yes, you can use any unsweetened plant-based milk such as soy, oat, or cashew milk.

How long does vegan mac and no cheese last?

It can be stored in the refrigerator for up to three days. Reheat gently and add a bit of plant-based milk if needed.

Is nutritional yeast necessary?

Nutritional yeast is key for the cheesy flavour, but you can substitute with a vegan cheese alternative if preferred.

Serving Suggestions

Serve your Vegan Mac and No Cheese hot, garnished with fresh herbs or a sprinkle of smoked paprika for an extra kick. Pair it with a crisp green salad or steamed broccoli for a balanced meal. This dish can be made ahead and stored in the fridge for up to three days, making it ideal for meal prep. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk if needed to restore its creamy texture.