This vegan mac and cheese is simple, fast, and richly flavored thanks to raw cashews, fresh lemon juice, and nutritional yeast. The sauce is silky and versatile—it can even serve as a dip. Everyone who tastes it tends to love it, whether they follow a vegan diet or not.
This creamy mac and cheese recipe was developed in partnership with Harvest Snaps.
One of the best things about this recipe is how quickly it comes together. If you soak the cashews ahead of time, the whole dish can be ready in about the same time it takes to make boxed mac and cheese.
Beyond speed, this version lets you skip artificial colors and strange additives while keeping rich, comforting flavor—definitely a win.
What’s great about this vegan mac and cheese?
- Family friendly: You can stir in vegetables such as broccoli or peas, or leave the pasta plain—kids and adults both enjoy it.
- Easy to reheat: Warm in the oven with a splash of water, stir, and cover to retain moisture.
- Fun to make together: Kids love adding ingredients to the blender and watching the sauce form.
- Crunchy topping option: Crushed vegetable-based crisps add excellent texture and flavor when sprinkled on top.
Getting kids involved—letting them snack on and then crush the crisps for a topping—can make them more excited to eat their meal.
What is vegan mac and cheese made of?
The cheesy flavor comes from nutritional yeast, lemon juice, and salt, but the creamy base is raw cashews. Cashews are a staple in many dairy-free sauces and vegan desserts because they create a smooth, rich texture when blended.
Raw cashews are essential for this recipe—using roasted nuts will change the taste and texture. Nutritional yeast is also important for the characteristic savory, “cheesy” note, so it’s best not to omit it.
How to make vegan mac and cheese
Soak the cashews: Place 1 1/2 cups raw cashews in a bowl and pour boiling water over them. Let soak for 1½ hours, then drain and rinse with cool water.
Cook the pasta: Prepare 16 ounces of elbow pasta according to package directions. If adding broccoli, toss in florets during the last 2 minutes of cooking so they stay tender-crisp.
Blend the sauce: In a high-speed blender, combine the drained cashews with 1 cup filtered water, 3½ tablespoons nutritional yeast, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 teaspoon kosher salt, ½ teaspoon Dijon mustard, and ¼ teaspoon turmeric. Blend until smooth and thick but pourable—add 2–3 tablespoons more water if needed. Season with freshly ground black pepper and taste for salt.
Combine and serve: Drain the pasta (and broccoli, if using), return to the pot, and stir in the cashew cheese sauce until the pasta is coated. Adjust seasoning if needed, then serve warm topped with crushed crisps or breadcrumbs for texture.
Recipe Notes
- The sauce stores well in an airtight container in the refrigerator for up to one week.
- A small pinch of chili powder adds depth without overwhelming the kids; leave it out if you prefer no heat.
- Always use raw cashews for the correct texture and flavor—roasted cashews will alter the outcome.
- Soak cashews ahead of time and refrigerate covered if prepared a day in advance.
- Elbow pasta works especially well because it holds onto the sauce; choose a gluten-free variety if needed.
Expert Tips & Tricks
- Prep cashews in advance to speed up weeknight dinners—soaked cashews reduce total cook time to under 30 minutes.
- Taste and adjust seasoning twice: once after blending the sauce and again after combining it with the pasta.
- Reheat in a 350°F oven with a splash of water and a cover to keep the dish creamy and moist.
More vegan recipes you will love:
Vegan Tzatziki Sauce
One Pan Vegan Thai Curry
Spanish Cauliflower Rice
Roasted & Vegan Cauliflower Soup
The Best Delicata Squash Soup
The Best Vegan Mac and Cheese
10 mins
20 mins
Main Course
American
8
371 kcal
Ingredients
- 1 ½ cups raw cashews
- 1 cup filtered water
- 3 ½ tablespoons nutritional yeast
- 2 tablespoons freshly squeezed lemon juice
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon Dijon mustard
- ¼ teaspoon turmeric powder
- 16 ounces elbow pasta (gluten free optional)
- 3 cups broccoli florets (optional)
- ½ teaspoon chili powder (optional)
- Black pepper and additional kosher salt to taste
- 1 bag Harvest Snaps or other crushed crisps for topping (optional)
Instructions
- Soak cashews: Place cashews in a bowl, pour boiling water over them, and soak for 1½ hours. Drain and rinse with cool water.
- Cook pasta: Prepare pasta according to package directions. If using broccoli, add florets with 2 minutes remaining in the cook time.
- Make the sauce: In a high-speed blender, combine drained cashews, 1 cup water, nutritional yeast, lemon juice, garlic, salt, Dijon mustard, and turmeric. Blend until smooth and thick but pourable—add 2–3 tablespoons more water if needed. Season with black pepper and adjust salt to taste.
- Combine and serve: Drain pasta (and broccoli), return to the pot, and stir in the cheese sauce. Taste and adjust seasoning. Serve warm topped with crushed crisps or breadcrumbs, if desired.
Notes
- Store the sauce in an airtight container in the fridge for up to one week.
- Chili powder adds depth without making the dish very spicy—omit for children or sensitive palates.
- Use raw cashews; roasted cashews will alter texture and flavor.
- Soaked cashews can be prepped a day ahead—cover and refrigerate.
- Elbow pasta holds the sauce well; choose a gluten-free version if needed.
Nutrition
Calories: 371 kcal
Carbohydrates: 54 g
Protein: 15 g
Fat: 12 g (Saturated Fat: 2 g)
Sodium: 316 mg • Potassium: 472 mg • Fiber: 4 g • Sugar: 4 g • Calcium: 41 mg