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Rachel White

Classic Vegan Mac and Cheese

Classic Vegan Mac and Cheese delivers creamy comforting pasta coated in a rich dairy-free golden sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz elbow pasta dry
  • 1 tsp salt for pasta water
Cheese Sauce
  • 1 1/2 cups raw cashews soaked 15 minutes
  • 2 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp miso paste
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt to taste

Equipment

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

Method
 

  1. Boil pasta in salted water until tender, then drain.
  2. Add cashews, almond milk, nutritional yeast, lemon juice, miso, garlic powder, paprika, and salt to a blender.
  3. Blend until completely smooth and creamy with no grit remaining.
  4. Pour sauce into a saucepan and heat, stirring until thick and glossy.
  5. Add drained pasta and fold gently until every noodle is coated.
  6. Serve hot, or bake briefly on a tray for browned edges and firmer assembly handling.

Notes

For softer texture, add extra milk and serve immediately. For crispier edges, bake 10 minutes after saucing. Freeze portions in sealed containers up to 1 month. Customize flavor with jalapeno, broccoli, or truffle oil. Store refrigerated leftovers up to 4 days and reheat gently.