Trust me, I know what you’re thinking. Why is this chick trying to make a mac and cheese recipe without actual cheese? How does it work? Is it good?
I know you’re intrigued.
First of all, you must know that IT IS DELICIOUS, creamy, cheezy tasting, a little spicy, addicting and sooo damn good.
Tony, my husband, a cheese obsessed man, LOVED this mac and cheese. He pours ketchup over most of his food (even real mac and cheese) and didn’t want to do it with this recipe because he loved it THAT much. In fact, he just walked by as I was editing my photos and asked if I would make this recipe again soon.
So let’s talk about what’s in the vegan mac and cheese:
Raw cashews: Yes, RAW cashews are the base of this recipe, and when soaked and blended with a little water or milk, cashews form into a beautiful, super creamy nutritious sauce full of fiber, protein and healthy fats. Just remember you’ll have to soak the cashews, so just be aware! Just put them in a bowl and walk away for a few hours; I’ve also added a way to speed up the process in instructions of the recipe!
Nutritional yeast: Have you ever had nutritional yeast before? My mom originally got me hooked during college. She’s put it on her buttered toast with a little garlic powder and salt and it tasted just like cheesy garlic bread. So what is nutritional yeast? It’s a deactivated yeast made from sugarcane and beet molasses. It’s cheesy tasting, nutty and contains an incredible amount of B vitamins. You can buy nutritional yeast at most grocery stores including Trader Joe’s and Whole Foods.
Spices: Another thing I use to flavor this mac and cheese is plenty of spices including garlic, turmeric, paprika and onion powder.
Dijon mustard: This gives the mac and cheese a little zesty and adds a slight tang. Just TRUST ME!
Jalapeno: You’ll put the entire pepper in (seeds and all) and it’s never been too spicy for me or anyone I know. It adds lovely flavor. If you’re nervous about the spices, take out the seeds!
I challenge you to make this recipe soon and then come back and let me know what you’ve thought. I’ve added instructions in the notes section of the recipe below for you to add broccoli or peas if you want ton include more veggies.
For being a plant based recipe, this has nearly 18g of protein. It’s filling, nutritious and a great way to impress your vegan or dairy free friends. If you make this recipe, let me know by leaving a comment below or upload a photo to instagram and tag #ambitiouskitchen
SEE HOW TO MAKE THE VEGAN MAC & CHEESE:
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Vegetarian Tofu Cashew Coconut Curry
Easy Vegan Mac & Cheese
Ingredients
- 2 cups raw cashews*
- 3 cloves garlic, minced
- ¼ cup nutritional yeast
- 1 ¼ cup unsweetened almond milk
- 1 large jalapeño, chopped
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- Freshly ground black pepper
- 1 pound shell (Conchiglie) pasta* (or any kind of gluten free pasta you’d like!)
- To garnish:
- Jalapeno slices
- Freshly ground black pepper
Instructions
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*First soak your cashews: Make sure you soak the cashews in 4 cups of water for at least 2 hours. To speed up the process, you can place them large glass bowl, then add 4 cups boiling water and let the cashews soak in the hot water for approximately 45 minutes-1 hour to speed up the process a bit. After you have soaked them for the time given, make sure to drain them completely.
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Once the cashews have finished soaking you'll be ready to make the sauce: Add drained cashews, garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, dijon mustard and salt to a high powered blender. Blend until a thick sauce comes together. Taste and adjust seasonings as necessary.
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Cook the noodles according to the directions on the package, until they are al dente. Drain noodles, then add back to pot and stir in your cashew cheese sauce. Garnish with fresh jalapenos if you like things a little spicy!
Recipe Notes
If you want to speed up the
Feel free to use a gluten free pasta if you’d like.
If you’d like to add in broccoli, you can boil 3 cups of broccoli florets with the pasta.
If you want to add peas to the recipe, you can stir in ¾ cup frozen peas to the pasta once you add in the cheese sauce. Give them a few minutes and they should defrost.
58 comments
Oh my that sounds and looks delicious. Can’t beat Mac & Cheese as true comfort food.
Agreed! So good.
For being a plant-based eater I have yet to try to make cashew mac and cheese at home, but this looks too good to pass up! I usually just make pumpkin mac and cheese to which satisfies any and all cravings… Anyway, I just have one question: can I make this sauce in a food processor? I don’t have a blender 🙁
Use 1 cup cashew butter for the cashews.
Pumpkin mac and cheese sounds delish!! And yes this should work just fine in a food processor 🙂
A little spice in mac n cheese, yes please! Broccoli as an add in would be yummy!
It’s truly a game-changer. Love extra veggies in there too!
Totally making this! And of course I will add frozen peas! Childhood classic!
YES so good!!
Ever since I became lactose intolerant I’ve been craving mac and cheese. Can’t wait to try this!!
This one’s perfect for you! Enjoy 🙂
Yum!!!! Is the calories per serving?
It is!
I’ve become less and less tolerant to dairy over the last few years, and while I’ve never been a big dairy eater, avoiding mac and cheese has definitely bummed me out. Can’t wait to try this!
This one’s the real deal! Hope you love it 🙂
Ever since going vegan, I’ve found SO many amazing vegan macaroni and cheese recipes! Absolutely adore making my own cheese sauce from white cannellini beans, nutritional yeast, lemon juice, garlic, onion powder, cayenne, turmeric, pepper, and a little bit of tamari sauce (don’t knock it till ya try it!)!
That sounds delicious!! Love the cayenne 🙂
If I’m making it for children, should I leave out the jalapenos? Is it still delicious do you think?
Yes absolutely!
This looks awesome- definitely want to try! What’s the serving size?
It’s delicious! 1/6 of the recipe is about a cup or cup and a half I believe.
This was quick to make with easy to follow instructions and I had all of the ingredients in the house already (thank you jalapeño plant)! I was so excited for this recipe that I couldn’t wait until I got my vitamix back from being repaired, so I tried to make it in the food processor. And though it didn’t get as creamy as yours did in the video, it was still delicious and I can only imagine how awesome it’ll be when I make it again when I get my vitamix back. In the 5 years that I’ve been lactose intolerant this is the only mac n cheese I made that I liked! Thank you for this recipe!!!
Amazing!! So glad you found this recipe. I’m also jealous of your jalapeño plant – need one!
Sooooo good! I am lactose intolerance and am always looking for ways to dairy free versions of my old favorites. Did not think it could get better than velveeta shell Mac-n-cheese and you’ve done it 🙌🏼. Thank you for sharing! I’ve been a fan of your Instagram and blog for awhile and really love the gems you cook up!
YES better than velveeta is right! So glad you’re finding some good recipes here 🙂 Enjoy!
I swear we must be on the same wavelengthI made one of these just this morning, and nearly identical to how you prepared it! A bit of a storylast week on my grocery run, I stopped by the specialty health section, saw the cashew milk, and thought, “Hey, Amy gushes so often about cashew milkI”d better give it a try. And it”s just as fabulous as you say! Creamy, thick, and even naturally sweet. Since I gave up coffee for Lent, tea is my fix these days, so I wanted to treat myself to a little chai latte with my newfound super ingredient. What a funny coincidence! Great minds, as they say. Happy Passover/Easter! 👐🏽
Amazing! Love cashew milk 🙂 You’ll have to try making some cashew butter sometime, too!
I made this for my family and they really enjoyed it. Takes great when you add avocado to the top and a lil salt. Does not taste like mac and cheese though so a better name maybe pasta with cashew sauce 🙂 Very thankful for this recipe and your blog!
Avocado + salt on top sounds delicious. I find that this does taste like the real deal mac and cheese!
Hi! In the extras portion at the end, you say “If you want to speed up the” and then there’s nothing after that. If there’s a secret to speeding up the cashew soak please share it!
Oops my mistake, you explained that in the section above!
Whoops – I’ll edit that out of the “notes” section! Thanks for the catch Jeremy 🙂
I just tried this recipe tonight and am in ♥️Love! So creamy with just enough spicy kick. I think the dijon mustard really brought the recipe together. YUM! The best vegan mac n cheese recipe I’ve ever had.
I’m so glad you loved it! The dijon is key for these flavors – love it.
I’ve made this recipe 3 times now and I love it! My husband likes his food extremely spicy so I’ve added an extra jalapeno, cayenne pepper and red curry paste. Thanks for the delicious new staple recipe!
So happy to hear that! All about the extra heat, too 😉
Little confused here, you have warm pasta and what appears to be cold sauce, do you bake it after you combine or serve luke warm? Any info on this? Thanks looks delicious tho!
Hi! The sauce actually isn’t cold, and when you add it to the warm pasta it all gets nice and warm.
Second question: is it 1 lb cooked pasta or is it 1lb pre cooked?
1 lb uncooked pasta
This was so good and easy! Already had the cashews soaked
Perfect! 🙂
Can I substitute almond milk for
coconut milk?
Yes!
Can you soak the cashews all day when you are at work? Trying to figure out the timing of cooking this meal after work! 🙂
yes you can soak the cashews all day! 🙂
So delicious!