March 20, 2021
The Best Vegan Mac and Cheese You’ll Ever Eat
The BEST vegan mac and cheese recipe with a deliciously creamy vegan cashew cheese sauce! This easy vegan mac and cheese can be made in a few simple steps, has a hint of spice and will be your new favorite plant based comfort food.
Prep Time
1 hour
Cook Time
20 mins
Total Time
1 hour 20 mins
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Before we begin chatting about this delicious vegan mac and cheese that’ll blow ya mind, I wanted to encourage you to sign up for our completely FREE email series: 5 Days of Plant-Based Eating.
Trust me, I know what you’re thinking. Why is this chick trying to make a vegan mac and cheese recipe? How does it work? Is it actually good?
I know you’re intrigued. So let me explain…
Why you’ll LOVE this vegan mac and cheese recipe
For being a plant based mac and cheese recipe, this recipe:
- Has nearly 17g of protein
- Is easily gluten free
- Is filled with healthy fats from cashews
- And is easy to customize with your fav mix-ins!
This vegan mac and cheese is filling, nutritious and a great way to impress your vegan or dairy free friends, or serve to kids who can’t have dairy. Promise they’ll gobble it right up! My 1 year old even LOVES this recipe.
What does vegan mac and cheese taste like?
This vegan mac and cheese IS DELICIOUS. It’s creamy, cheesy tasting, a little spicy (if you want!), dairy free, plant based, addicting and sooo damn good that my husband, a real cheese-obsessed man, LOVED this vegan mac and cheese SO MUCH that he went back for seconds.
Typically, 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 enjoyed it THAT much. So now you know, that not only did this vegan mac and cheese pass a real cheese lover’s taste test but that it’s also meat-loving man approved.
Everything you’ll need to make vegan mac and cheese
My best vegan mac and cheese recipe is made by making my simple vegan cashew cheese sauce then stirring it into freshly boiled noodles of choice. The cheese sauce is made up of nutritious ingredients that will leave you wondering how in the hell it tastes so dang creamy and similar to real cheese. Here’s what you need to make the recipe:
- 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 for at least 45 minutes, so keep that in mind. Simply put them in a bowl and walk away for a few hours; I’ve also added a way to speed up the process to only 30 minutes in the instructions of this recipe, too!
- 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.
- Almond milk: make sure to use an unsweetened almond milk in this recipe. Water would likely also work, but I love how it gets super creamy with the addition of almond milk. You coul pretty much use whatever dairy free milk you’d like though!
- Garlic: because what is life without a few cloves of garlic?
- Spices: another thing I use to flavor this mac and cheese is plenty of spices including ground turmeric, paprika and onion powder.
- Dijon mustard: adding a little mustard gives the mac and cheese a little zesty and adds a slight tang. Just TRUST ME!
- Jalapeño: 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 or making this for kids, take out the seeds or leave out the jalapeno completely.
- Salt and pepper: a decent amount of s+p to add flavor.
- Pasta: you can use any kind of pasta you like, including gluten free pasta! I love using pasta shells because the sauce gets into each of the pockets for cheesy flavor in every bite.
Can I leave out the nutritional yeast?
The nutritional yeast is what gives the vegan cheese sauce that true “cheesy” flavor, so I would not recommend leaving it out.
How to make vegan mac and cheese
This vegan mac and cheese recipe is SO easy to make that it’ll become a staple in your house. Here’s how to do it:
- Prep your cashews. First, you’ll need to soak your cashews for at least 2 hours. However, I’ve found that you can easily speed up the process by adding the raw cashews to a pot with water and placing it over high heat. Bring to a boil, then immediately turn off the heat. Let the cashews sit for 30-45 minutes in the warm water, then drain.
- Make the sauce. Add all of the vegan cashew cheese sauce ingredients to a blender and blend until completely smooth. Taste and adjust the seasonings as necessary.
- Combine with your noodles. Boil your pasta until al dente, then drain and add back to the pot. Stir in the vegan cheese sauce for the creamiest mac and cheese ever. Scoop into bowls and enjoy!
Make this vegan mac and cheese recipe your own
Another great thing about this delicious vegan mac and cheese recipe is that you can mix in your favorite veggies. I suggest either broccoli or peas (my fav) for a little nutritional boost.
- Add in veggies: 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 right in the pot with the mac and cheese! Another option is to add 3-4 cups of steamed broccoli florets. Yum!
- Make a vegan taco mac and cheese: stir in homemade taco seasoning or a packet of store bought taco seasoning, plus a can of drained black beans, 1/4 cup salsa or 1/2 cup chopped tomato. Serve with avocado, cilantro and green onion.
- Make a vegan chili mac and cheese: stir in a packet of chili seasoning, kidney beans or black beans, corn, and 1 can of drained diced tomatoes.
Make it ahead of time
This recipe can absolutely be made a day or two ahead of time, however I do suggest adding 1 cup more milk to the vegan cheese sauce to account for the liquid that will get absorbed as it sits in the fridge. Simply make everything and then add mac and cheese to a 9×13 inch pan and cover with foil. Store in the fridge. Once ready, you can bake the mac and cheese covered at 350 degrees for 30 minutes or until reheated.
Storing & reheating tips
- To store: Place any leftover vegan mac and cheese in an airtight container in the refrigerator for up to 4-5 days.
- To reheat: simply reheat portions of the mac and cheese in the microwave until heated through.
More pasta recipes to try
- Brussels Sprouts Mac and Cheese
- Vegan Pasta Primavera with Creamy Garlic Cashew Sauce
- Kickin’ Vegan Taco Pasta with Sweet Corn
- Brown Butter Pistachio Pesto Pasta with Chickpeas
- Incredible Caramelized Onion Spinach Chicken Pasta Bake
Get all of our delicious pasta recipes here!
I hope you love this vegan mac and cheese recipe! If you make it, please take a moment to leave a comment below and rate the recipe. We appreciate you! xo.
The Best Vegan Mac and Cheese You'll Ever Eat
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Serves 6
The BEST vegan mac and cheese recipe with a deliciously creamy vegan cashew cheese sauce! This easy vegan mac and cheese can be made in a few simple steps, has a hint of spice and will be your new favorite plant based comfort food.
Ingredients
- 1 1/2 cups raw cashews*
- 2 cloves garlic
- 1/2 cup nutritional yeast
- 1 1/4 cups unsweetened almond milk (or neutral dairy free milk of choice)
- 1 jalapeño, chopped (you can deseed if you are sensitive to spice)
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon dijon mustard
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 pound shell (Conchiglie) pasta* (or sub any kind of gluten free pasta you’d like!)
- To garnish:
- Freshly ground black pepper
Instructions
-
*To make the cashew cheese sauce: soak the cashews in 4 cups of water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.
-
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, salt and black pepper to a high powered blender. Blend until a thick sauce comes together. If you want a thinner sauce, add a bit more almond milk. Taste and adjust seasonings as necessary.
-
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. Taste and adjust seasonings if necessary. You may need more salt! Garnish with freshly ground black pepper. Enjoy!
Recipe Notes
To make gluten free: feel free to use a gluten free pasta if you’d like.
See the blog post on how to make fun versions of this mac and cheese, such as chili mac, taco mac and even by adding veggies!
To make ahead of time: this vegan mac and cheese can absolutely be made a day or two ahead of time, however I do suggest adding 1 cup more milk to the vegan cheese sauce to account for the liquid that will get absorbed as it sits in the fridge. Simply make everything and then add mac and cheese to a 9x13 inch pan and cover with foil. Store in the fridge. Once ready, you can bake the mac and cheese covered at 350 degrees F for 30 minutes or until reheated.
Nutrition
Servings: 6 servings
Serving size: 1 serving (based on 6)
Calories: 470kcal
Fat: 15.8g
Saturated fat: 2g
Carbohydrates: 66.3g
Fiber: 5.7g
Sugar: 3.5g
Protein: 16.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on March 21, 2018 and republished with updated photos on January 13, 2020. It has since been updated with more details and tips on March 21st, 2021.
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164 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!
Hi there, First off, congrats on the beautiful little guy!!! Wondering if you can make the cheese sauce ahead and keep in fridge?
Thanks so much Janet! And yes, here are some extra tips on the cheese sauce specifically too 🙂 https://www.ambitiouskitchen.com/how-to-make-vegan-cashew-cheese-sauce/
Girl, you do not lie:) This was the best “non cheese”, cheese sauce! My husband ate it up, will just keep how it’s made our little secret! Super easy to make, can’t wait to experiment more with it!!
Love that! Let me know how else you use the sauce, too!
I love everything cheese and I can honestly say that this is the best Mac & cheese I’ve ever had even though it’s vegan. Plus it’s sooo easy to make! Thanks Monique for another amazing recipe!!
YES so happy to hear that! One of my favs too 🙂
My son had a cashew allergy. What other type of nut could we try?
Unfortunately I don’t think that another nut will work with this recipe. You could *possibly* try 1/2 cup of tahini instead but I’m not positive it would work out.
This is one of my favorite recipes when I am craving comfort foods. Today I halved the recipe and added a can of drained chopped tomatoes. Add a dash of white pepper…. So Yummy! It is easy to over indulge! Thank you for the great recipes!
Delicious! Great idea with adding tomatoes 🙂 Glad you love this one!
When I had to give up dairy since I was breastfeeding, I knew the one dinner I would miss is Mac n Cheese. Something about comfort food just gets me! I was so excited to try this, and luckily got my husband ok bored. The only reason why I didn’t do 5 stars is because it’s not as good the next day and the cheese sauce consistency is a little different. Overall, would make this again! Love it!
Glad you enjoyed! It should hold up pretty well the next day, but will be different than a traditional “melty” dairy cheese.
The cashew cheese sauce is so good! I cooked broccoli with the noodles and mixed it all together! So flavorful. Kid approved too 🙂
Delicious! And so glad this was kiddo approved 🙂
YUM – making this all the time. So easy, so good!
one more question, have you tried freezing this? Not sure if it would hold up, but wanted to ask! thank you x100!
I haven’t personally tried to freeze it but I suspect it would be just fine! Enjoy!
Hi Monique. Congratulations on your precious baby boy. I have four of them, but they are teenagers now. They are all wonderful. You have such a fun adventure ahead.
I made your vegan Mac and cheese. When you said it was creamy and delicious, you weren’t lying.
Thank you for all you do, sharing with us all your creative and healthy recipes.😊
Thank you so much, Becca! I’m so glad you liked this one – hope the boys do too 🙂
Planing on making this recipe this weekend and I wont tell my husband there no “cheese” in it! I want his rating to be as honest as possible so i wont give him the ingredients list until after 🙂 everyone seems to love this on FB! need to try as well
You’ll have to let me know how he likes it! One of my favs!
Fantastic and easy recipe! A very happy and food-comforted camper right now 😀
Absolutely! So happy to hear that 🙂
I LOVED this recipe! I used spiral pasta and ate a triple helping because I didn’t want to stop experiencing the creaminess and texture. Thank you for sharing!
So delicious! Glad you enjoyed 🙂
YUM! Highly recommend. I typically steer clear of jalapeño but went for it this time and no regrets, and not super spicy either! Added roasted broccoli and Brussel sprouts for some green + added roasted carrots to the cheese for some extra veg. Will definitely be making this again.
Delicious! Love the addition of extra veggies 🙂
This is THE BEST mac n cheese. Not even just the best vegan mac n cheese, but by far best mac n cheese in general! I’m a huge cheese fan and not vegan in any way, but this Mac n cheese is to die for. The jalapeño gives it the most delicious kick and the cashews make this amazing creamy sauce. I’m a terrible cook and the recipe was super easy to follow! Seriously, cannot eat or recommend this enough.
Amazing! So happy you loved this one (vegan or not!)
I have made this a couple times! Love it so much. I put a full jap and beautifully spicy and cheesy! 🤤
So glad you love it!
weirdly good, it took me a few bites to be okay with it. I don’t know if I loved the jalapeno in it but it makes me want to try more cashew saucess (cheese and non-cheese ones!)
You can definitely leave the jalapeño out! Give this cashew sauce a try next 🙂 https://www.ambitiouskitchen.com/spicy-green-cashew-dip/
I can’t wait to try this recipe! I do have a question, though. I already have a big jar of cashew cream I made in the fridge (very basic blended cashews with water to replace heavy cream in another recipe). Do you think I can use this as a base and add all the other ingredients to make the sauce? And if so, how much would I use? Thanks so much!
I think 1.5-2 cups would be great, and then you can add all spices and herbs in the blender.
I loved this recipe! I added chipotle powder and some sauce from a can of Chipotle Peppers in Adobo Sauce to the “cheese” sauce. I made it with broccoli on the side and topped it with thinly sliced jalapenos and cilantro [YUM]. This recipe came together very quickly after the cashews were done soaking. Highly recommend making this!
Yum that sounds delicious! Perfect weeknight dinner!
Is it possible to use oat milk instead of a nut based milk? I already have some on hand now and would love to use it up! Thanks for all the delicious recipes and advice!
Yes, but most oat milks are sweet! You could also use water, just won’t be as creamy but still will be delish!
Do you have an alternative for the cashews that you can recommend?
Unfortunately I don’t think that another nut will work with this recipe. You could *possibly* try 1/2 cup of tahini instead but I’m not positive it would work out.
Worst Mac and cheese ever ! I don’t know if I did something wrong but it wasn’t good! If there was a 0 that’s what I’d rate it
Sorry to hear that you didn’t like this one! It is different than traditional mac and cheese because of the vegan sauce, but feel free to check out more pasta recipes here (vegan and non!) https://www.ambitiouskitchen.com/pasta-recipes/
Can I use soy milk? Almonds and I don’t get along. Also was going to throw breadcrumbs on top. So I was thinking of baking it for a few minutes?
Soy milk should work just fine! And yes that would be amazing! I would mix the breadcrumbs with a little melted vegan butter or olive oil. Put mac and cheese in a baking dish, put breadcrumbs on top then bake for 15 minutes at 350!
I’ve made this vegan mac and cheese a dozen times now. The title says best; it IS the best.
So happy to hear that!
It was really good !! Jalepeno are not a spicy pepper so dont hesitate and put one in the recipe, it gives a cool taste !
The spiciness of jalapeños can vary 🙂 but I’m glad you loved this! I love the kick of spice, too!
I love trying new recipes and this was delicious. I made the sauce in the vitamix and it came out soo creamy. So easy to make!!
Amazing! Glad you enjoyed!
I give this 4 stars plus 1 total 5 stars! For some reason it wouldn’t let me hit the fifth star! Anyway this was my first time making or tasting vegan Mac and cheese and this was the Bomb.com! So delicious! Thanks for the tip to make use of the cashews quicker, Thanks for sharing! ( I added kale and I also used elbow pasta made with chickpeas
So happy you loved it! Sorry that the star didn’t work — will be sure to look into that 🙂
I want to try this recipe so bad for my daughter who cannot have dairy but she also is allergic to garlic. Do you have a suggestion for a good replacement?
Just leave the garlic out and it should still be tasty.
This is so incredible. Will be making this again (probably later this week tbh) because it was SO YUM. Texture and flavour were both so perfect. Even my cheese/meat loving family members went back for seconds and loved it! I’m sharing this with everyone I know, vegan and non vegan!
Monique!!!! You are so talented! This is the BEST vegan Mac and cheese I’ve ever had. And it’s so quick to whip up for lunch or dinner!
Thank you so much! Glad you loved it 🙂
I’ve made this recipe many times now! We love it. Have made for friends/family as well and everyone asks for the recipe. Super quick and easy to make with a high speed blender. I am sensitive to spice but with a deseeded jalapeno or other pepper, this recipe is perfect. I have also made it without peppers though if I don’t have any on hand and it turns out just as well.
Amazing! So happy to hear that!
I’ve been going dairy-free on and off for a few years now. I’ve never loved dairy-free cheese so this cashew “cheese” sauce is EVERYTHING. My husband is always skeptical to try vegan dishes, but he DEVOURS this dish every time I make it. I always add extra veggies like broccoli and peas, but the base recipe is so versatile. It has become a staple in our kitchen!
So glad you find this one! So delicious!
This is the only mac and cheese recipe on the Internet worth making. I’ve made this a few dozen times. It’s incredible, whether you’re vegan or not.
So glad you love this one!
Love love love loved this! I used a serrano pepper instead of jalapeño and it was perfect for us.
Sounds delicious! Glad it was a hit 🙂
I don’t comment very often on recipes, but I just had to on this one. I have tried quite a few vegan Mac and cheese recipes, but this one really is the BEST I have tried! The whole family loved it! This is my new go to, no need to try any others!!
Amazing! So happy to hear that!
It definitely is very creamy and satisfying, and the spices kick it up a notch. Although it wasn’t as “cheesy” tasting as I expected and my family agreed that it was closer to a “pasta with cashew sauce”. With that said, it’s a healthy and tasty way to switch up pasta!
Glad you still enjoyed! Feel free to add a bit more nutritional yeast next time 🙂
Can I substitute the almond milk with oat milk?
Sure! I would just recommend using an oat milk that isn’t sweet (some are naturally sweeter than a regular almond milk).
Loved the spice from the jalapeño! Creamy and delicious. Definitely making again!
The best!!
I CAN’T EAT CASHEWS AND RED SAUCE.
IS THERE ANY OTHER WHITE SAUCE THAT
YOU CAN SEND ME THE RECIPE FOR.
I WOULD REALLY APPERICATE IT.
THANK YOU. PAT.
Hi Pat! Hmmm I don’t have on in particular but I would suggest searching for a white bean sauce on Google.
Hi! I made this with my boyfriend one night when I realized I had the ingredients and it was so so good! Healthy but indulgent and kept me coming back for more
Love that! Such a great dinner 🙂
This mac and cheese was so good! Addicted to it!
So happy to hear that!
Oh. My. Goodness! I love trying new dishes and was curious how good this vegan mac n cheese would be. It did not disappoint! I was really impressed. It was easy to make, easy to add additions to (I added a bundle of spinach and some chicken) and my 19 month old son couldn’t get enough! He kept asking for more. Even my fiance loved it! Huge winner in my house and will be on regular rotation ❤👌
So happy to hear that! Such a great dinner for the whole family 🙂
Honestly perfect. That’s all I have to say!
So glad you love this one!!
So good!! Love the jalapeño to add some spice. Not sure how non vegans would take to the texture of it but for me it 100% satisfied my gooey carby cravings.
So glad you enjoyed!
This actually is the best vegan Mac and cheese I’ve ever had! I didn’t have much hope when making it but I was impressed and it will definitely be a recipe I make often!
So glad you loved it!!
So good! I’ve made this many times but most recently was out of non flavoured almond milk so I used dairy free cream cheese and water instead! Tasted the same but way thicker and creamier! Also made much more sauce than usual. Def recommend!
Such a resourceful idea, and I bet the cream cheese was delish in here. Glad you enjoyed it!
This recipe is pitch perfect. I made it for a cozy and delicious night-off. I am so grateful for this recipe. It feels luxurious, decadent, and cozy like a traditional mac & cheese but it’s way more nutritious and digestible for vegan/non-dairy people (like myself). I am so grateful thank you for your beautiful knowledge as always. This was so easy to make and a pleasure to eat!
SO happy to hear you’re a fan, Hannah! Excited for you to try it again! 🙂
This was amazing! My whole family loved it! Even better than I imagined it would be! Perfect amount of sauce for the pasta too!
Yay! I’m so happy you guys loved this one, Kristen!
Made this today, very yummy and satisfying! Definitely saving for making again.
I’m so happy you tried and loved it, Sarah! Yay!
So good 🙂 Definitely the best mac and cheese i’ve ever tried
😍 I’m SO happy you’re loving it, Sarah! Yay!
Amazing!! This recipe HITS. Y’all are killin it, really making food allergies seem like no big deal!!!
I subbed GF Banza macaroni noodles (made from chickpeas!) and paired it with grilled lemon herb chicken from one of Gweneth Paltrow’s cookbooks and the combo was just perfect and so much protein!! 🔥
Omg YAY so happy you loved it!! Banza is the best, and that chicken sounds amazing, too!
This tastes nothing like boxed Mac and cheese or homemade Mac and cheese. The raw garlic is very off putting and I like garlic. It tastes like a creamy nut butter sauce that has been seasoned. I followed the recipe.
I’m sorry to hear you didn’t love this one! I agree that it’s not quite the same as regular mac and cheese because it doesn’t have dairy cheese in it, so it definitely tastes more like a creamy nut-based sauce. I’d recommend trying my Zucchini Mac & Cheese (with or without the zucchini!) for a more traditional version 🙂
I’ve made this recipe a few times now and I love it. It has just the right amount of .. zing? My husband (who is skeptical of anything that pretends to be cheese) LOVES it and has even asked when we are having it next. Definitely a regular in our house now!
I made this and for me it was horrible. It has no flavor like no flavor. Luckily I didn’t mix it with the pasta so I was able to just use vegan cheese. I really wanted to like this but it’s a no for me today.
Oh wow I’m sorry to hear you didn’t love it! I find it really flavorful. Did you use nutritional yeast? If so, what kind?
I tried to comment before but it doesn’t look like it posted. I think it’s SUPER important to note that you have to actually cook the sauce once you make it. For people who are saying yuck they don’t like it that’s probably why! I whipped it up stuck my finger in and was like huh, what am I missing?? Then I heated it up with noodles and bingo it was amazing! 😋
Totally–I’m so glad you found it delicious after cooking it!
DELICIOUS AND CREAMY! Our whole family loved it! I added some breadcrumbs to the top and baked in the oven before serving and it was amazing!
Yay!! So glad to hear that. Great idea to add breadcrumbs–yummmm 🙂
This vegan cheese sauce is great!! This recipe tastes just like something you’d pay $$$ for at a vegan restaurant. I will be making it again and I think I’d even use this sauce over nachos!
Great recipe! The jalapeno added awesome flavor, and this is a way better alternative to buying the non dairy boxed mac and cheese from the store. I just have two questions- my cashew sauce is still a tad grainy even after blending. Any tips for getting it to be a little smoother? I had a similar issue when I made the cashew sauce for the pasta primavera. Tried blending in my vitamix and my kitchenaid food processor. Also how long will the cheese sauce last in the fridge? I had some extra and couldn’t toss it just yet! Thanks Monique!
So happy you enjoyed it!! Hmm how long did you soak the cashews? And what kind of blender are you using? As for the cheese sauce, it should stay good for up to 5 days in the fridge in an airtight container 🙂
Love this recipe!
Love this recipe! The last time I made it I added sauteed brocolli, peas, and mushrooms to the dish.
I have made this sauce a few times but find it always comes out grainy and I cannot figure out how to make it smooth. Any suggestions?
It takes delicious either way but I would love to figure out how to fix the texture. I am using a new, powerful Ninja blender.
Hi, Amanda! Happy you love it 🙂 How long are you soaking the cashews? And in room temp or hot/boiling water?
Is there anything a person can substitute the cashews with? I have a severe tree nut allergy so can’t use cashews.
I haven’t tried anything else, but maybe something like sunflower seeds would work? I haven’t tested it though so I’d try googling a nut-free vegan cheese sauce!