Quick Vegan Mac and Cheese Recipe

I finally nailed a Vegan Mac and Cheese that satisfies that deep comfort food craving without a drop of dairy.

The secret lies in a unique blend of potatoes and cashews that creates a sauce so silky, you might double-check the ingredients list. It has become my absolute favorite way to get a healthy dinner on the table that feels like a total indulgence.

Why This Vegan Mac and Cheese Will Become Your Go-To Recipe

Most dairy-free alternatives rely heavily on processed substitutes, but this version uses whole vegetables to achieve that signature creaminess. I love knowing that every spoonful is packed with nutrients while still tasting incredibly rich.

This recipe is also wonderfully forgiving and comes together in the time it takes to boil your pasta water. You can easily adjust the spices to suit your mood, making it a versatile staple for busy weeknights.

The addition of broccoli turns this into a complete meal, though the sauce is potent enough to stand on its own. It is the kind of dish that warms you up from the inside out.

If you enjoyed this hearty meal, you might also like my Hearty Mushroom Soup Recipe for another cozy bowl. For a sweet finish after dinner, I highly recommend baking a batch of Savory Gingerbread Sandwich Cookies Recipe.

Everything You Need for Perfect Vegan Mac and Cheese

Here is the shopping list for this pantry-friendly meal:

• Raw cashews: These provide the rich base for the sauce without needing any dairy cream.
• Russet potato: You need about one cup peeled and grated to create the thick, starchy texture.
• Yellow onion: A small chopped onion adds necessary savory depth to the base.
• Nutritional yeast: This is the key ingredient that provides that signature cheesy, nutty flavor.
• Garlic: Fresh cloves pressed or minced give the sauce a pungent kick.
• Whole-grain macaroni: I prefer elbows for the classic look, but any short pasta shape works well.
• Apple cider vinegar: A splash of acid brightens the sauce and mimics the sharpness of aged cheddar.
• Avocado oil: Use this or olive oil for sautéing the vegetables.
• Spices: A mix of garlic powder, onion powder, dry mustard powder, salt, and red pepper flakes.
• Broccoli: Optional, but I like adding small florets for texture and color.
• Water: You will need this for simmering the sauce ingredients and thinning the blend.

My Method for Perfect Vegan Mac and Cheese

Let’s get cooking!

1. Begin by bringing a large pot of salted water to a boil for the pasta and cook it according to the package directions. If you are adding broccoli, toss the florets into the pot during the last three minutes of cooking, then drain everything and transfer it to a large serving bowl.
2. While the water boils, warm the oil in a medium saucepan over medium heat and sauté the chopped onion with a pinch of salt until it becomes tender and translucent. Add the grated potato, minced garlic, mustard powder, onion powder, garlic powder, salt, and red pepper flakes, stirring constantly for about a minute to wake up the spices.
3. Pour in the water and the raw cashews, stirring to combine everything well. Bring the mixture to a simmer and let it cook gently for about five to eight minutes until the potatoes are completely tender and cooked through.
4. Carefully transfer the hot potato and cashew mixture into a high-speed blender along with the nutritional yeast and vinegar. Blend on high until the sauce is completely smooth and creamy, adding small splashes of water if you need a thinner consistency.
5. Taste the sauce and add more salt or a splash of vinegar if you want a punchier flavor profile. Pour the finished sauce over your cooked pasta and broccoli, stirring until every noodle is generously coated before serving immediately.

My Vegan Mac and Cheese Secrets

The type of potato you use actually matters quite a bit for the final texture of the sauce. I always use a Russet potato because its high starch content creates a stretchier, smoother consistency than waxy varieties.

If you do not have a high-powered blender, you might want to soak your cashews for a few hours beforehand. However, since we boil the cashews with the potatoes in this Vegan Mac and Cheese recipe, they usually soften enough to blend smoothly without soaking.

Do not be afraid to be heavy-handed with the salt and vinegar at the very end. The acidity of the vinegar is what tricks your palate into thinking it is eating sharp cheddar cheese.

How I Like to Serve This Vegan Mac and Cheese

I usually serve this straight from the stove while it is piping hot and at its creamiest. For a bit of crunch, I like to top my bowl with toasted breadcrumbs or a sprinkle of smoked paprika.

If I am making this for a dinner party, I pair it with a crisp green salad to cut through the richness. The Vegan Mac and Cheese is hearty enough to be the main event, but it also works well as a comforting side dish.

Follow me on Pinterest for more wholesome plant-based inspiration!

Creamy Vegan Mac and Cheese

---

• Author: Joanna Wearstler
• Total Time: 40 min
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A rich and satisfying vegan mac and cheese made with a secret potato and cashew sauce. It is completely dairy-free, soy-free, and ready in about 40 minutes.

---

Ingredients

Scale 1x2x3x

• 2/3 cup raw cashews
• 1 cup peeled and grated russet potato (approx 4 oz)
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1/4 cup nutritional yeast
• 8 oz whole-grain macaroni elbows
• 2 tsp apple cider vinegar
• 1 1/2 tbsp avocado oil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard powder
• 1/2 tsp fine sea salt (plus more to taste)
• Pinch of red pepper flakes
• 1 1/2 cups small broccoli florets (optional)
• 1 cup water (plus more for thinning)

---

Instructions

1. Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions. If using broccoli, add it to the boiling water during the last 3 minutes of cooking. Drain and set aside in a large bowl.
2. Heat the avocado oil in a saucepan over medium heat. Sauté the chopped onion with a pinch of salt for about 5 minutes until soft and translucent.
3. Stir in the grated potato, garlic, mustard powder, garlic powder, onion powder, salt, and red pepper flakes. Cook for 1 minute until fragrant.
4. Add the cashews and 1 cup of water to the pan. Bring to a simmer and cook for 6-8 minutes, or until the potatoes are fully tender.
5. Transfer the hot mixture to a blender. Add the nutritional yeast and vinegar. Blend on high speed until completely smooth and creamy. Add small amounts of extra water if the sauce is too thick.
6. Taste and adjust salt or vinegar as needed. Pour the sauce over the pasta and broccoli, toss to coat evenly, and serve immediately.

Notes

If you don’t have a high-speed blender, you may want to soak the cashews for 4 hours prior to cooking, though the boiling step usually softens them sufficiently.

• Prep Time: 20 min
• Blending Time: 5 min
• Cook Time: 20 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 4g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 2.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 8g
• Protein: 16g
• Cholesterol: 0mg

Keywords: vegan mac and cheese, dairy free pasta, healthy comfort food, plant based dinner, cashew cheese sauce