The BEST vegan mac and cheese recipe with a deliciously creamy vegan 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.
*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. Garnish with freshly ground black pepper.
To make gluten free: feel free to use a gluten free pasta if you’d like.
If you’d like to add in broccoli, you can boil 3-4 cups of raw broccoli florets with the pasta.
If you want to add peas to the recipe, you can stir in ¾-1 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.