About the Recipe
This creamy vegan mac and cheese combines a silky cashew sauce with nutritional yeast and optional shredded vegan cheese for an extra-rich, comforting finish. Enjoy it straight from the stovetop or bake it with buttery paprika breadcrumbs until golden and crisp.
Ingredients
Cheese Sauce
1½ cups raw cashews
2 cups water (see note)
2 tbsp fresh lemon juice
½ cup nutritional yeast, or more to taste
¼ tsp turmeric
½ tsp garlic powder
1½ tsp salt, or to taste
1 bag (7 oz / 200 g) shredded vegan cheddar cheese, optional but recommended; a mix of cheddar and mozzarella also works
Pasta
12 oz (340 g) elbow macaroni or pasta shells
Optional Crispy Breadcrumb Topping
1½ cups panko breadcrumbs
4 tbsp vegan butter, melted
¼ tsp paprika, or to taste
Preparation
Step 1
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
Step 2
While the pasta cooks, add the cashews, water, lemon juice, nutritional yeast, turmeric, garlic powder, and salt to a high-speed blender. Blend until completely smooth and creamy.
Step 3
Pour the sauce into a large saucepan over medium heat. Stir frequently for 3–5 minutes, until it begins to thicken.
Step 4
If using the vegan shredded cheese, stir it into the sauce and continue cooking until fully melted and smooth. Taste and adjust with more nutritional yeast, salt, or lemon juice if desired.
Step 5
Add the cooked pasta and stir until every piece is coated in the creamy cheese sauce. Serve immediately for the stovetop version.
Step 6
For the baked version, preheat the oven to 375°F (190°C). Combine the panko breadcrumbs, melted vegan butter, and paprika in a small bowl.
Step 7
Transfer the mac and cheese to a lightly greased baking dish and sprinkle the breadcrumb mixture evenly over the top. Bake for 20–25 minutes, until golden and crispy. For an extra-crisp finish, broil for 1–2 minutes, watching carefully to prevent burning.
