Vegan Mac and Cheese

This plant-based version delivers all the comfort of traditional mac and cheese with surprising richness and flavor.

Cheese Sauce

• 150g raw cashews, soaked 2-4 hours
• 400ml unsweetened plant milk
• 60g nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 2 tbsp tapioca starch or cornstarch

Pasta and Assembly

• 450g elbow macaroni or shells
• 2 tbsp breadcrumbs (optional)
• 1 tbsp olive oil (optional)

Method

Make cheese sauce

1. Drain and rinse soaked cashews.
2. Blend cashews with plant milk until completely smooth.
3. Add nutritional yeast, lemon juice, mustard, and spices.
4. Blend in tapioca starch until creamy.
5. Transfer to saucepan, heat while whisking until thickened.

Assemble

1. Cook pasta according to package directions.
2. Drain and immediately toss with hot cheese sauce.
3. For baked version: Transfer to baking dish, top with breadcrumbs and oil.
4. Bake at 375°F for 15 minutes until golden.

Cashew alternatives

Silken tofu blended with nutritional yeast works for nut-free version, though texture differs slightly.

Flavor boosters

• Roasted garlic adds depth
• Miso paste enhances umami
• Truffle oil for luxury version

The key is high-speed blending for ultra-smooth texture and nutritional yeast for authentic cheese flavor.