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Rachel White

Cashew Vegan Mac and Cheese

Cashew Vegan Mac and Cheese coats pasta in an ultra-creamy dairy-free sauce made from blended cashews and seasonings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 182
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz macaroni pasta dry
  • 1 tsp salt for boiling water
Cashew Sauce
  • 1 1/2 cups raw cashews soaked 15 minutes
  • 2 cups oat milk unsweetened
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp turmeric for color
  • 1/2 tsp salt to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Blender
  • Pot
  • Colander
  • Saucepan
  • Freezer

Method
 

  1. Boil pasta in salted water until tender, then drain well.
  2. Add soaked cashews, oat milk, nutritional yeast, lemon juice, oil, garlic powder, turmeric, and salt to a blender.
  3. Blend until completely smooth and silky.
  4. Pour sauce into a saucepan and cook, stirring until thick and glossy.
  5. Fold pasta into sauce until every piece is coated evenly.
  6. Serve immediately, or bake briefly for firmer assembly handling and browned edges.

Notes

For softer texture, add extra milk and serve fresh. For crispier edges, bake 10 minutes after mixing. Freeze portions in airtight containers up to 1 month. Customize flavor with smoked paprika, jalapeno, or broccoli. Store leftovers chilled up to 4 days and reheat gently.