Vegan Mac & Cheese Recipe
Creamy and cheesy mac made with our special sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Cheese Sauce
Toppings (optional)
Method
Pasta Preparation
- 1
Cooking the Pasta
In a large pot, bring salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain and set aside.
Cheese Sauce Preparation
- 2
Soaking the Cashews
In a bowl, soak 1 cup of raw cashews in water for at least 2 hours. Drain and rinse them before using.
- 3
Blending the Sauce
In a blender, combine the soaked cashews, 1 cup of nutritional yeast, 1 cup of almond milk, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of turmeric powder, and 2 tbsp of lemon juice. Blend until smooth and creamy. You can adjust the thickness by adding more almond milk if necessary.
- 4
Seasoning the Sauce
Taste the sauce and add salt and black pepper to your preference. Blend again to mix.
Combining Ingredients
- 5
Mixing Pasta and Sauce
In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Stir until the pasta is evenly coated with the sauce.
- 6
Optional Toppings
If desired, sprinkle 1 cup of breadcrumbs and a dash of paprika on top of the mac and cheese for added texture and flavor.
Serving
- 7
Final Touches
Serve the vegan mac and cheese warm. Enjoy your creamy and cheesy dish!