Vegan Mac and Cheese

Creamy vegan mac and cheese made with simple pantry ingredients, a silky cashew and potato sauce, and a comforting cheesy flavor without dairy.

This vegan mac and cheese is rich, creamy, and deeply satisfying. A smooth sauce made with potatoes, carrots, cashews, and nutritional yeast gives the pasta a cheesy flavor and velvety texture without any dairy. It is an easy weeknight meal that works well for the whole family and can be served on its own or with a green salad.

Ingredients

• 12 oz elbow macaroni or other short pasta
• 2 medium potatoes, peeled and diced
• 1 medium carrot, peeled and sliced
• 1/2 cup raw cashews
• 2 cups water, plus more as needed
• 1/2 cup unsweetened plant milk
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt, plus more for pasta water
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
2. In a separate saucepan, combine the potatoes, carrot, cashews, and 2 cups of water. Bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 12 to 15 minutes.
3. Carefully transfer the cooked vegetables, cashews, cooking liquid, plant milk, nutritional yeast, olive oil, lemon juice, onion powder, garlic powder, salt, smoked paprika, and black pepper to a blender.
4. Blend until completely smooth and creamy. If needed, add a little more water or plant milk to reach a pourable sauce.
5. Return the pasta to the pot over low heat and pour in the sauce. Stir until the macaroni is evenly coated and heated through.
6. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
7. Serve immediately while warm and creamy.