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–+ servings
Mac and cheese garnished with chopped herbs and in a decorative serving bowl.

Creamy Dairy-Free Mac & Cheese

5 from 2 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving Size: 4 people
Author Puja Verma
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DESCRIPTION

Creamy vegan mac & cheese made with cashews, nutritional yeast, miso and some pantry spices. With just a few simple steps, you have yourself a cheesy, warm bowl of comfort without any use of dairy. Much healthier option for kiddos too!

INGREDIENTS
  

Cheese Sauce Ingredients

  • ½ cup raw cashews unsalted
  • 1 cup vegetable broth
  • 1 teaspoon white miso paste
  • 1 cup water
  • 3 tbs nutritional yeast
  • 1 tablespoon garlic fresh or powder
  • ½ teaspoon paprika powder
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon turmeric powder optional for color

Other Ingredients

  • 1 cup elbow pasta uncooked
  • 1 tablespoon vegan butter

METHOD
 

  • Soak cashews in hot water for an hour before making cheese sauce. After an hour, drain and place cashews in a blender.
  • Boil water in a pot over medium heat. Cook elbow pasta per package instructions. Once cooked remove ¼ cup pasta water and add it to the blender with the soaked cashews.
    Drain the the pasta and keep aside.
  • Add the remaining cheese sauce ingredients to the blender and blend till all smooth like sauce.
  • Next, melt butter in a pot over medium heat. Add the cheese sauce and stir till it starts to thicken.
    Note: This process can take 4 to 5 minutes.
  • Add cooked pasta and mix together till it's evenly coated with cheese sauce.
  • Garnish with fresh or dried parsley and serve hot.

NOTES

  • Sauce consistency: The starches in the cashews and the pasta will thicken up the sauce as it cooks. However, if you still want it thicker, you can add a cornstarch slurry while it’s simmering. If you’d prefer it thinner, add 1 tablespoon of water at a time until it reaches your desired consistency.
  • Color: For a classic orange macaroni and cheese color, don’t skip the paprika and a dash of turmeric for good measure!
  • Save the water: The starches in the pasta water not only help thicken the cheese sauce, but they also help the sauce stick better to the macaroni.
  • Soak the cashews: Don’t forget to soak the cashews, especially if you don’t own a high-speed blender. This is what softens them, resulting in a silky smooth sauce. 

NUTRITION

Calories: 274kcal | Carbohydrates: 36g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 322mg | Potassium: 331mg | Fiber: 3g | Sugar: 3g | Vitamin A: 384IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 2mg
Course: Main Course, Side Dish
Cuisine: American
Keyword: dairy free mac and cheese, lactose free mac and cheese
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