Vegan Mac N Cheese Recipe

Fill a large pot with 4 liters of water. Bring to a rolling boil over high heat. Add 2 tbs salt.

Add 12 cups dry pasta and cook according to package directions until just al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve 1 cup of pasta cooking water, then drain the pasta in a colander and set aside.

Soak cashews and prepare vegetables

If you have time, soak 1 cup raw cashews in hot water for 20–30 minutes; for quicker method, use boiling water and soak 10 minutes. Meanwhile peel and chop 1 cup potato and 1 cup carrot into roughly 1-inch pieces.

Place soaked and drained cashews, chopped potato, chopped carrot, 3 cups unsweetened almond milk, 3 tbs nutritional yeast, 2 tbs olive oil, 2 tsp lemon juice, 1 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground turmeric, 1 tsp smoked paprika, 1 tsp ground black pepper, and 1.5 tsp sea salt into a high-speed blender. Add vegan butter if using.

Blend on high until completely smooth and creamy, 1–2 minutes. If the mixture is too thick, add up to 1/2 cup reserved pasta water or additional plant milk 1–2 tbs at a time until you reach a pourable, velvety sauce consistency.

Taste and adjust seasoning: increase salt, lemon juice, nutritional yeast, or mustard as desired to enhance cheesiness and brightness.

Transfer the blended sauce to a medium saucepan and warm gently over medium-low heat, stirring frequently, until it thickens slightly and is hot throughout, about 4–6 minutes. Do not boil vigorously to avoid graininess.

Return drained pasta to the large pot or place in a shallow 9x13-inch baking dish. Pour the warmed cheese sauce over the pasta and fold gently until pasta is evenly coated. If the sauce seems too thick, stir in a few tablespoons of the reserved pasta cooking water until desired creaminess is reached.

For stovetop serving: heat the combined pasta and sauce over low heat for 2–3 minutes until everything is hot, then transfer to serving dish.

For baked topping (optional): Preheat oven to 375°F (190°C). In a small bowl, combine 1 cup panko breadcrumbs, 1 tbs olive oil, 1/2 tsp smoked paprika and 2 tsp chopped parsley. Sprinkle the crumb mixture evenly over the mac and cheese. Bake uncovered until the topping is golden and the sauce is bubbling at the edges, about 12–15 minutes.

If not using topping, you may still bake uncovered at 375°F (190°C) for 8–10 minutes just to warm through and set the sauce.

Remove from oven (if baked) and let rest 3–4 minutes. Sprinkle with 1/2 tsp freshly ground black pepper and 2 tbsp chopped chives or green onions.

Serve hot. Leftovers can be refrigerated up to 4 days; reheat gently on stovetop with a splash of plant milk or in a 350°F (175°C) oven until warmed through.