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This creamy cashew mac and cheese is vegan, oil-free, gluten-free and easy to make! Perfect as the main course or a side! Enjoy alone or add in some veggies.
Get your belly ready to ruuumble!
Because it's time for a MAC ATTACK!
(Insert pounding fists emoji and cheering crowd sound byte here)
In this corner, we have the cashews...yay!
In this corner, we have the blender...wooh!
Today, they join forces to create the ultimate contender for this pasta dish...cashew cheese!
So, if you're ready for some entertainment of the tummy kind, don't close this window.
We'll be right back after a word from our sponsor...nutritional yeast.
"Thanks to me and my wizardly powers, you can make non-cheesy things taste cheesy. You're welcome."
OK, way to be humble there nutritional yeast.
Moving on...
So, what nutritional yeast failed to mention is that it is working along with lemon juice, garlic powder, onion powder, ground mustard, turmeric and salt to flavor the cashews.
And now without further ado, let's get ready to...BLEND!
How to make cashew mac and cheese - step by step
First, you'll need to soak the cashews. The easiest and fastest way to do this is by covering them with boiling water for 10 minutes.
I like to use an electric kettle to boil water because it does the job much faster than on the stovetop.
If you prefer, you can soak them in cold water for 4-6 hours instead.
While the cashews are soaking, begin cooking your gluten-free pasta of choice according to package directions.
I used Jovial elbow macaroni, which is a brown rice-based pasta, but you can use your favorite brand/shape such as shells, rotini, etc.
While the pasta is cooking, add nutritional yeast, garlic powder, onion powder, ground mustard, turmeric and salt to a high-powered blender. I use the Nutri Ninja.
When the cashews are done soaking, drain them and add them to the blender followed by water and lemon juice.
Blend on high until smooth and creamy, stopping to scrape down the sides as needed.
When the pasta is done, drain and add to a large mixing or serving bowl.
You can also add it back to the pot, but don't put it back on the heat. This will cause the sauce to clump up.
Stir in the cashew cheese sauce until well-combined.
Serve immediately.
Ideas for serving
You can enjoy this mac and cheese as is or garnished with black pepper, crushed red pepper flakes, fresh herbs or nutritional yeast flakes.
You can also mix in some veggies such as broccoli, peas, kale or spinach or try it with stewed tomatoes or sun-dried tomatoes.
This pasta dish can also be served as a side with our marinated tempeh, baked tofu bites, sweet potato black bean burgers, Buffalo chickpea burgers or ranch chickpea veggie burgers.
And it's perfect for serving at holiday celebrations alongside our maple Dijon baked tempeh or chickpea veggie loaf.
Storing and reheating leftovers
This mac and cheese is best enjoyed right away, but can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a microwave-safe bowl and microwave in 15-second intervals until warm throughout, stirring in between.
The sauce won't be as creamy as the pasta absorbs the sauce as it sits.
If you'd like, you can mix in a splash of plant-based milk when reheating it.
Can I make a smaller batch?
Yes! If you don't need as much and you prefer not to have leftovers or as many leftovers, you can cut the recipe in half.
You might also enjoy these other mac and cheese recipes:
Cashew Mac and Cheese
Ingredients
- 2 cups raw cashews
- 12 oz gluten-free pasta
- 6 tbsp nutritional yeast
- 2 tsp fine sea salt
- 1/2 tsp ground mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric
- 1 1/2 cups filtered water
- 2 tbsp freshly squeezed lemon juice
OPTIONAL
- Veggies to mix in such as: broccoli, peas, spinach, kale
- Toppings such as: black pepper, crushed red pepper flakes, herbs, hot sauce, nutritional yeast flakes, vegan Parmesan cheese
Instructions
- Cover cashews in boiling water and allow to soak for 10 minutes. If you prefer, you can soak them in cold water for 4-6 hours instead.
- While the cashews are soaking, begin cooking pasta according to package directions.
- While the pasta is cooking, add nutritional yeast, salt, ground mustard, garlic powder, onion powder and turmeric to a high-powered blender. When the cashews are done soaking, drain them and add them to the blender followed by water and lemon juice. Blend on high until smooth and creamy, stopping to scrape down the sides as needed.
- When the pasta is done, drain and add to a large bowl or back to the pot, keeping it off the heat. Stir in the cashew cheese sauce until well-combined. Serve immediately.
(Please refer to the post above for instructional photographs for this recipe)
Suggested Equipment/Tools
Notes
Nutrition
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Christie
This cashew mac and cheese is just EVERYTHING especially with that amazing sauce that I could probably drink! Looks like the perfect idea for lunch or dinner!
Sherri Hall
Thank you so much! I think I'm addicted to the sauce myself. 😉