Vegan Mac and Cheese
- Total time
- 35 minutes
- Calories
- 510 kcal
- Protein
- 19 g
- Serves
- 4 bowls (about 1 1/2 cups each)
This vegan mac and cheese coats elbow pasta in a smooth cashew, carrot, and nutritional yeast sauce. It is a stovetop main course with a creamy, savory finish, and the sauce can be adjusted for nut-free or blender-free kitchens.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 19 g
- Carbs
- 73 g
- Fat
- 18 g
- Fiber
- 8 g
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- 20 minutes
Ingredients
- 10 oz (285 g) dry elbow pasta
- 1 cup raw cashews, soaked in boiling water 15 minutes and drained
- 1 medium carrot, chopped
- 1 cup unsweetened soy milk
- 1/3 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Dijon mustard, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp smoked paprika
- 1/2 cup pasta cooking water, as needed
Before you start
- A high-speed blender makes the smoothest sauce; a food processor leaves a slightly coarser texture. For a nut-free sauce, replace cashews with 1 cup cooked white beans plus 1 tbsp olive oil; it is less rich and slightly more bean-forward.
- Nutritional yeast creates the savory flavor. If unavailable, use 2 tbsp white miso, reduce salt to 1/4 tsp, and expect a saltier, less cheesy-tasting sauce. Neither option has the same nutrition as dairy cheese.
- Contains tree nuts and soy as written. Check pasta, soy milk, mustard, and nutritional yeast labels for allergens and cross-contact.
Instructions
- Cook pasta in well-salted water until just shy of al dente. Reserve 1/2 cup cooking water, then drain.
- While it cooks, simmer the carrot in a small saucepan with enough water to cover for 8 to 10 minutes, until very tender; drain.
- Blend cashews, carrot, soy milk, nutritional yeast, lemon juice, mustard, garlic powder, salt, paprika, and 1/4 cup pasta water until completely smooth. Add water 1 tbsp at a time only if the sauce will not move in the blender.
- Return pasta to its pot over low heat. Stir in sauce for 2 to 3 minutes until hot and glossy. Add reserved pasta water a splash at a time if it thickens too much; serve straight away.
Meal prep, storage, and reheating
Refrigerate cooled portions for up to 3 days. Reheat gently with 1 to 2 tbsp water or soy milk per serving, stirring halfway through, until the sauce loosens and is hot. Freezing is not recommended because the sauce can become grainy.