Can I make Vegan Mac and Cheese with Cashew Sauce ahead of time?

Yes, absolutely! The cashew sauce itself can be made 1-2 days in advance and stored in an airtight container in the fridge. When ready to serve, gently reheat the sauce and mix it with freshly cooked pasta for the best results.

How do I store leftover Vegan Mac and Cheese with Cashew Sauce?

Store any leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, individual portions can be frozen for up to a month. Just thaw overnight in the fridge before reheating.

What if I don’t have cashews for the cashew sauce?

While cashews are key for the classic creamy texture, soaked raw sunflower seeds or a combination of cooked white beans and a little plant-based butter can be good substitutes for the sauce base. Be aware that the flavor and texture will differ slightly from our classic Vegan Mac and Cheese with Cashew Sauce.

Is this Vegan Mac and Cheese with Cashew Sauce good for kids?

Absolutely! This recipe is a fantastic way to offer a beloved comfort food in a healthier, plant-based form. Kids often adore it due to its incredibly creamy texture and mild, cheesy flavor that’s not too overpowering. It’s definitely a family-friendly winner.

Why is my Vegan Mac and Cheese with Cashew Sauce not creamy enough?

The most common reasons are undersoaked cashews or an underpowered blender. Ensure your cashews were thoroughly soaked (at least 30 minutes in boiling water or overnight in cold) and blended in a high-speed blender until completely smooth. A grainy texture means the cashews weren’t blended enough.

Can I bake this Vegan Mac and Cheese with Cashew Sauce?

You certainly can! For a delicious baked version, transfer the mixed pasta and sauce to a baking dish. You can top it with some breadcrumbs or a sprinkle of vegan shredded cheese for an extra crust. Bake at 375°F (190°C) for 20-25 minutes until it’s bubbly and the top is lightly golden.

Vegan Mac And Cheese With Cashew Sauce

Description

This homemade Vegan Mac and Cheese with Cashew Sauce is a rich, velvety, and utterly delicious dairy-free meal. Perfect for satisfying comfort food cravings with simple ingredients.

Ingredients

Scale

1 lb elbow macaroni or small pasta (approx. 450g)
1.5 cups raw cashews (approx. 200g), soaked
1/2 cup nutritional yeast (approx. 25g)
1.5 cups unsweetened plant-based milk (approx. 360ml) (almond, oat, or soy work best)
1/4 cup lemon juice (approx. 60ml)
1 tbsp apple cider vinegar (approx. 15ml)
1 tsp garlic powder (approx. 5g)
1 tsp onion powder (approx. 5g)
1/2 tsp smoked paprika (approx. 2.5g)
Salt and black pepper to taste

Instructions

Prepare Cashews: Place your raw cashews in a bowl, cover them completely with boiling water, and let them soak for at least 30 minutes. If you’re planning ahead, you can soak them overnight in cold water.
Cook Pasta: While your cashews are soaking, cook your chosen pasta according to the package directions until it’s perfectly al dente. Drain it really well and set it aside.
Blend Cashew Sauce: Once the cashews are soft, drain them. Combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper in a high-speed blender. Blend until it’s completely smooth and wonderfully creamy. Taste and adjust seasonings as needed. If it seems too thick, add a splash more plant milk.
Combine and Serve: Pour the warm, velvety cashew sauce over the cooked pasta in a large pot. Stir gently until all the pasta is evenly coated. Serve immediately, garnished with fresh parsley or a sprinkle of extra paprika if desired.

Notes

Always use raw cashews – roasted cashews won’t blend as smoothly for our creamy sauce.
Good quality nutritional yeast is crucial for that distinct cheesy taste.
Choose a neutral-flavored plant-based milk (like almond or oat) that doesn’t overpower the sauce.
Optional Add-ins: Stir in steamed broccoli florets or sautéed spinach, use gluten-free pasta, add a pinch of turmeric for color, a dash of Dijon mustard for zing, or roasted butternut squash for creaminess.
Nutrition data is an estimate as exact figures were not provided in the original article.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 550
Sugar: 5g
Sodium: 500mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 8g
Protein: 26g
Cholesterol: 0mg

Keywords: Vegan Mac and Cheese, Cashew Sauce, Dairy-Free, Plant-Based