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–+ servings
Vegan Mac & Cheese

Creamy Vegan Mac & Cheese That Will Melt Your Heart

A heartwarming Vegan Mac & Cheese recipe that combines creamy cashew sauce and al dente pasta for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1.5 cups Raw Cashews soaked for extra smoothness
  • 2 cups Russet Potato, Peeled and Cubed sweet potato can be used as an alternative
  • 3.5 cups Water or vegetable broth for added flavor
  • 3 Tbsp Nutritional Yeast essential for vegan mac & cheese flavor
  • 2/3 cup Sauerkraut, Drained pickles can be substituted
  • 1 Tbsp White Wine Vinegar apple cider vinegar works well too
  • 1 tsp Ground Mustard Dijon is a suitable replacement
  • 1 tsp Ground Cumin consider coriander for a different flavor
  • 1 Tbsp Hot Sauce such as Cholula, adjust to taste
For the Pasta
  • 1 lb Medium Shell Pasta or any pasta shape, cooked al dente
For the Sautéed Veggies
  • 1 Tbsp Extra Virgin Olive Oil any neutral oil can be used
  • 1.5 cups Chopped White Onion yellow onion can also be used
  • 1 cup Chopped Yellow Pepper any bell pepper can substitute
For the Topping
  • 1 cup Panko Bread Crumbs regular breadcrumbs can be used
  • Fresh Thyme Leaves or oregano can be substituted
  • Kosher Salt to taste
  • Freshly Ground Black Pepper white pepper is an option for milder flavor

Equipment

  • Large Pot
  • large skillet
  • high-powered blender
  • small skillet

Method
 

Step-by-Step Instructions for Creamy Vegan Mac & Cheese
  1. Begin by bringing a large pot of salted water to a rolling boil. Add 1 pound of medium shell pasta, cooking it until al dente, about 8 to 10 minutes. Stir occasionally and then drain the pasta.
  2. In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add 1.5 cups of chopped white onion and 1 cup of chopped yellow pepper, sautéing until tender, about 5-7 minutes.
  3. In a high-powered blender, combine the sautéed onions and peppers with the sauce ingredients. Blend until smooth and creamy, about 1-2 minutes.
  4. Transfer the cooked pasta back into the pot and pour the creamy vegan cheese sauce over it. Mix gently, then heat over low for 2-3 minutes.
  5. In a small skillet, heat 1 tablespoon of olive oil and add 1 cup of panko bread crumbs. Stir until golden brown and crispy, about 3-5 minutes.
  6. Dish servings of the creamy vegan mac & cheese and top with the toasted panko bread crumbs. Enjoy hot!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently, adding a splash of water to restore creaminess.

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