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Close-up of cashew mac and cheese in a white bowl with cashews on the table behind it.

Cashew Mac and Cheese

This Cashew Mac and Cheese is so creamy and flavorful, even the dairy eaters will love it! Enjoy it as a main or a side as is or mixed with your favorite veggies.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6
Calories 395 kcal

Equipment

  • High-Powered Blender
  • 5 or 6-Quart Nonstick Pot (see note 2)

Ingredients
  

  • 12 oz elbow macaroni or other pasta shape (I used Jovial brown rice elbows; feel free to use traditional pasta if not avoiding gluten)
  • 1 ½ cups raw cashews (see note 1)
  • 1 ½ cups filtered water
  • ½ cup unsweetened non-dairy milk (I recommend soy, almond or cashew)
  • 6 tablespoon nutritional yeast
  • 2 tablespoon freshly squeezed lemon juice
  • 2 teaspoon fine sea salt
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground mustard
  • ¼ teaspoon turmeric

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 crushed red pepper flakes, herbs, hot sauce, nutritional yeast flakes, vegan Parmesan cheese

Instructions
 

  • Cook pasta according to package directions using a non-stick pot.
  • While the pasta is cooking, add the remaining ingredients to your blender, secure the lid, and blend on high-speed until smooth, stopping to scrape down the sides as needed. Note that it will be very thin, but it will thicken up after being mixed with the pasta.
  • When the pasta is done, drain and return to the pot. Place the pot onto the hot burner, but keep the heat turned off. Pour in the cheese sauce and stir until thickened slightly. Serve immediately.

Notes

  1. If you are using a high-powered blender like a Vitamix, there's no need to soak the cashews. If your blender is not powerful enough, you can pour boiling water over the cashews and soak them 10 minutes. Then, drain and rinse them under cold water before adding to the blender.
  2. For best results, use a nonstick pot. If you do not have a nonstick pot and are using stainless steel, do not return the pot to the burner, as it will retain too much heat and the sauce will start to clump up. Place it on a pot holder on the counter, and then add the pasta and mix in the sauce. 
  3. 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 because 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. If you don't need as many servings, you can cut the recipe in half to minimize leftovers, if desired.

Nutrition

Calories: 395kcalCarbohydrates: 54gProtein: 16gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 809mgPotassium: 471mgFiber: 5gSugar: 4gVitamin A: 0.4IUVitamin C: 2mgCalcium: 41mgIron: 3mg

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.

Keyword cashew mac and cheese, vegan mac and cheese
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