Creamy Vegan Mac and Cheese Recipe for the Ultimate Comfort Food

This creamy vegan mac and cheese recipe is a dairy-free twist on the classic comfort dish, loaded with plant-based goodness. Featuring a rich and silky sauce made from cashews, nutritional yeast, and simple spices, it delivers the cheesy flavor you crave—without the cheese. Perfect for weeknight dinners, meal prep, or a crowd-pleasing vegan potluck favorite. This recipe is kid-approved, freezer-friendly, and irresistibly satisfying.

Ingredients

• 12 oz elbow macaroni (gluten-free if needed)
• 1 cup raw cashews (soaked 2+ hours or boiled for 10 minutes)
• 1 cup unsweetened plant-based milk (almond or oat preferred)
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp turmeric (optional, for color)
• Salt and pepper to taste
• 2 tbsp olive oil or vegan butter
• Optional: paprika, vegan parmesan, or chopped parsley for garnish

Directions

1. Cook pasta according to package instructions. Drain and set aside.
2. In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, mustard, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
3. Heat olive oil or vegan butter in a saucepan over medium heat. Pour in the sauce and stir until heated through, about 3–5 minutes.
4. Add the cooked pasta to the sauce and stir well to coat. Cook an additional 2–3 minutes until fully warmed.
5. Garnish with paprika, parsley, or vegan parmesan if desired. Serve immediately.