This vegan macaroni and cheese recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for food and nutrition on her website, Eat Good 4 Life.
Both vegans and non-vegans will be asking for seconds of this delicious dairy-free mac and cheese dish. A healthy spin on the ultimate comfort food, this recipe is easy to whip up for any party, potluck or just a quiet night at home. My kids love the combination of this creamy sauce over artisanal pasta, so I know your whole family will enjoy it too, whether they’re vegan or not!
For the luxurious “cheesy” sauce, I blended a combination of raw cashews, nutritional yeastand spices. Simply soak the cashews ahead of time for easy blending. I love that the ingredients in this sauce create an ideal flavor, creaminess and texture, while supplying a boost of health benefits.
Cashews are an excellent source of heart-protective monounsaturated fatty acids, protein and iron. Nutritional yeast is also a health star in this recipe and is popular among vegans in general because it provides a rich source of vitamin B12. It has a savory, cheese-like flavor that makes it a staple of many vegan “cheese” products. Enhanced with spices like turmeric, which contains the active anti-inflammatory compound curcumin, this sauce is truly a nutritional powerhouse.
Once I finished whipping up the sauce, I poured it over these cavatappi.The perfect shape for a macaroni and cheese dish, this artisanal elbow pasta is simply delightful, especially when cooked to “al dente.” I even added fresh spinach to the recipe for an extra boost of color and of course, nutrition. Feel free to use any kind of veggies you like though. Peas, broccoli or cauliflower would work equally well.
Make this vegan macaroni and cheese recipe ahead of time and pack it for work or school lunches. It’ll make a great addition to your weeknight dinner rotation, too. The sauce can even just be used as a dairy-free dip for chips or dressing for veggies. Rich and satisfying, this dish will not disappoint. Enjoy!
Vegan Macaroni and Cheese Recipe
Category: Cooking & Baking, Recipes, Vegan
Servings: 4 servings
Ingredients
- 12 oz Cavatappi
- 12 oz fresh spinach
- 1 1/4 cup Raw Cashews, soaked*
- 1/4 cup Nutritional Yeast
- 3 garlic cloves
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Turmeric
- 1/4 tsp mustard powder
- 1/2 cup water
- Juice of half a lemon
Vegan “Cheese” Sauce
Instructions
- To cook pasta, bring 4-5 quarts of lightly salted water to a boil. Add the white elbow pasta and stir for one minute. Lightly boil for 8-10 minutes or until “al dente.” Set aside.
- Place the vegan cheese ingredients in your food processor and pulse until you obtain a smooth, even consistency. If you find that the mixture is too dry, you can add more water.
- Place fresh spinach in a large mixing bowl and add the cooked pasta as well as the vegan cheese sauce. Mix thoroughly and serve.
Notes
*Cover cashews in water and soak for a minimum of two hours prior to making the sauce. Drain and rinse thoroughly.
https://blog.nuts.com/vegan-macaroni-and-cheese-recipe/
This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
5 Responses to “Vegan Macaroni and Cheese Recipe”
LizMy mother used to make a “cheese sauce” very similar to this when I was growing up. My kids now make it in their homes. The only difference is that we used red pepper instead of black and we added (1 t.) onion powder and (1/4 t.) celery seed. We found that also adding a little oil gave it a smoother taste and texture.
- Peyton
Sounds delicious, Liz! Thanks for sharing with us.
- Mary Luna Hollen
Txs so much for the vegan mac & cheese recipe & for using RDs!
SallyGlad I bought raw cashews the other day! This is delicious!! I made it exactly by the recipe, but looking forward to trying the variations.
Mary LuketichI made this part of Christmas Dinner, substituting ground sunflower seeds for the cashews! It was a hit!
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