Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Mac and Cheese
Comforting macaroni covered in a creamy cashew cheese sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Cook Pasta: Boil a large pot of salted water. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare Cashews: Drain the soaked cashews and add them to a high-speed blender.
- 3
Blend Sauce: Add the nutritional yeast, garlic powder, onion powder, Dijon mustard, plant milk, salt, and pepper to the blender. Blend on high until completely smooth and creamy (about 2 minutes).
- 4
Combine: Pour the creamy cashew sauce into the empty pasta pot over low heat. Add the cooked macaroni and stir continuously for 2-3 minutes until the sauce is hot and coats the pasta evenly.
- 5
Serve: Remove from heat. Serve immediately, optionally topping with extra nutritional yeast or a sprinkle of paprika for color.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving910
Calories
35 g
Protein
116 g
Carbs
37 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Mac and cheese is American comfort food at its most elemental, but the vegan version emerged from a real culinary puzzle: how to get the stretch, salt, and savory pull of cheddar without dairy. Cooks landed on an unlikely answer in soaked cashews and boiled potatoes blended with nutritional yeast, a deactivated yeast prized for its nutty, cheese-like depth. The result is its own dish rather than an imitation, leaning on starch and umami instead of casein.
Listahan note
This version builds the sauce from a blended cashew-and-potato base so it clings to the noodles instead of sliding off. It treats nutritional yeast and a little mustard as the flavor backbone, not an afterthought.
Technique cues
- Boil the potatoes and carrots in the same water you will blend with, then use that starchy cooking liquid to thin the sauce so nothing watery dilutes the flavor.
- Blend the sauce hot and for a full minute past when it looks smooth, because cashews need extra time to break down into the silky texture that reads as melted cheese.
- Salt the pasta water assertively and reserve a half cup before draining, since that liquid loosens a sauce that thickens fast as it cools.
Kitchen flow
- Parallel prep
- Boil the potatoes and carrots in one pot while the pasta water comes up in another, so the sauce vegetables and noodles finish together.
- Make-ahead
- Blend the cheese sauce up to three days ahead and refrigerate; rewarm gently with a splash of plant milk before tossing with fresh pasta.
- Leftover move
- Press leftovers into a baking dish, top with breadcrumbs, and bake at 400F for a crisp-topped second-night casserole.
- Cleanup rhythm
- Rinse the blender immediately with warm water before the cashew sauce sets, since it dries into a stubborn film.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
raw cashews
creamy base
Purpose: Soaked cashews blend into a fat-rich, neutral cream that gives the sauce body without any dairy.
Handling: Soak in hot water for 15 minutes or boil for 5 if you skipped an overnight soak.
Adaptation: Raw sunflower seeds or silken tofu work for a nut-free sauce, though the texture is slightly looser.
nutritional yeast
savory cheese note
Purpose: Its deactivated-yeast flavor carries the nutty, umami-rich quality that makes the sauce taste cheesy rather than just creamy.
Handling: Add it to the blender with the warm base so it dissolves evenly.
Adaptation: A spoonful of white miso plus a pinch of smoked paprika approximates the savory depth if you have no yeast.
Yukon Gold potato
starchy thickener
Purpose: Boiled potato gives the sauce its glossy cling and a naturally smooth body that holds onto the noodles.
Handling: Peel, cube, and boil until fork-tender before blending.
Adaptation: Butternut squash trades the neutral starch for a sweeter, more orange sauce.
Dijon mustard
sharp lift
Purpose: A small amount of mustard adds the tang and bite that real aged cheddar brings, keeping the sauce from tasting flat.
Handling: Stir in at the blending stage with the lemon juice.
Adaptation: A teaspoon of apple cider vinegar gives similar acidity without the mustard flavor.
elbow macaroni
the noodle
Purpose: Short ridged tubes trap the thick sauce in their curves so every bite is coated.
Handling: Cook one minute shy of package directions since it finishes warming in the sauce.
Adaptation: Cavatappi or shells hold even more sauce; use gluten-free pasta to keep the dish celiac-friendly.
Technique notes
- For a deeper roasted flavor, char the carrots and a clove of garlic before blending instead of boiling them.
- A pinch of ground turmeric does nothing for taste but pushes the color toward the golden cheddar tone people expect.
- Finish with a splash of pasta water and a final blender pulse if the sauce tightens up between cooking and serving.
Ingredient swaps
- Nut-free option
- Replace cashews with silken tofu or steamed white beans for a sauce that is just as creamy and made without tree nuts.
- Gluten-free direction
- Use a sturdy gluten-free elbow pasta and add the sauce off heat to avoid the noodles turning gummy.
- Higher-protein direction
- Stir in cooked red lentils or a handful of frozen edamame to bump the protein without changing the flavor much.
Serve alongside
- Garlicky sauteed kale
- Roasted broccoli with lemon
- Crisp green salad with apple cider vinaigrette
- Quick-pickled red onions
- Sparkling water with lemon
- Cold-pressed apple juice
- A dry hard cider
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep refrigerated in an airtight container for up to four days. Reheat on the stovetop or microwave with a splash of plant milk, stirring to loosen the sauce back to a creamy consistency. The sauce alone freezes well for two months; thaw overnight and reblend if it separates.
Equipment
- High-speed blender
- Large pot for pasta
- Fine-mesh strainer
- Box grater for breadcrumbs
Make this household-aware
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Plan it in Listahan
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