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Vegan Mac and Cheese

The Best Vegan Mac and Cheese (Baked or Stovetop)

This is the creamiest, dreamiest Vegan Mac and Cheese you will ever try! It features a rich cashew based cheese sauce, is loaded with flavor, and can be made on the stovetop in 15 minutes or baked with a crispy, buttery panko topping. It's the ultimate plant based comfort food.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Pasta, Side Dish
Cuisine American
Servings 4

Ingredients
  

For the Mac and Cheese:

  • 1 ½ cups raw cashews
  • 2 cups water or 1 cup if not using vegan cheese; see notes
  • 3 tablespoons fresh lemon juice
  • ½ cup nutritional yeast
  • ¼ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons salt
  • 1 7-oz bag shredded vegan cheddar cheese (optional)
  • 12 ounces elbow pasta

For the Breadcrumb Topping (Baked Version):

  • 1 ½ cups panko breadcrumbs
  • 4 tablespoons vegan butter melted
  • ¼ teaspoon smoked paprika

Instructions
 

  • Preheat and Prep: If making the baked version, preheat oven to 350°F and grease a 9x13 inch casserole dish. Skip for stovetop.
  • Soak Cashews: Place cashews in a bowl and cover with boiling water. Soak for 5 minutes.
  • Cook Pasta: Cook elbow pasta according to package directions until al dente. Drain and set aside.
  • Blend Sauce: Drain soaked cashews. Add cashews, 2 cups fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt, and shredded vegan cheese (if using) to a high powered blender. Blend until very smooth.
  • Assemble (Stovetop Version): Return pasta to the pot. Pour in cheese sauce and stir until thickened. Serve immediately.
  • Assemble (Baked Version): In a small bowl, mix panko, melted vegan butter, and smoked paprika until moist and crumbly. Add pasta to the prepared dish and pour over the sauce. Stir to coat. Sprinkle breadcrumb topping over the pasta. Bake for 15 minutes. Broil for 2-3 minutes to crisp the topping. Serve immediately.

Notes

  • Stovetop cook time is only 5 minutes, total time becomes 15 minutes if you skip baking.
  • Vegan Cheese: The bag of vegan cheddar is optional. If you don't use it, reduce the water to 1 cup for a thicker sauce, especially for the stovetop version.
  • Gluten Free: Use gluten free pasta.
  • Nut Free: Please see my Dairy Free Mac and Cheese recipe for a nut free alternative.
  • Storage: Leftovers last 3-4 days in the fridge. Reheat with a splash of water or plant milk to restore creaminess. The sauce freezes well.