Creamy Vegan Mac and Cheese in Just 25 Minutes

Name: Creamy Vegan Mac and Cheese in Just 25 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups elbow macaroni; 1 cup raw cashews (soaked); 1 cup water; 1/4 cup nutritional yeast; 1 tbsp lemon juice; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/4 tsp turmeric; 1/4 tsp paprika

Author: Carry

Published: October 23, 2025

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You know that moment when you take a bite of mac and cheese and it just hugs your soul? That’s exactly what this vegan mac and cheese does—minus the dairy, but with all the creamy, dreamy comfort. I stumbled upon this recipe years ago when my best friend went vegan, and honestly? I was skeptical. “No cheese? No way.” But one bite of this cashew-based magic changed everything. The sauce is velvety, rich, and has that nostalgic tang thanks to nutritional yeast. Whether you’re plant-based or just craving a lighter twist on the classic, this dish proves comfort food doesn’t need dairy to be downright addictive. Trust me, even the cheesiest skeptics in your life will beg for seconds.

Vegan Mac and Cheese - detail 1

Why You’ll Love This Vegan Mac and Cheese

This isn’t just any mac and cheese—it’s the kind that’ll make you forget dairy ever existed. Here’s why it’s a game-changer:

Creamy without compromise: Soaked cashews blend into a sauce so silky, you’ll swear it’s loaded with butter and cream (spoiler: it’s not).
Wholesome ingredients: Nutritional yeast adds that cheesy umami punch, while turmeric gives it a golden hue—no artificial junk here.
Ready in 25 minutes: Faster than ordering takeout, and way more satisfying. Perfect for weeknight wins or last-minute cravings.
Guilt-free comfort: All the nostalgia of childhood mac, but with plant-powered goodness that leaves you feeling great.

Ingredients for Vegan Mac and Cheese

Gather these simple, whole-food ingredients—no mystery powders or fake cheese here! Every item plays a specific role in creating that crave-worthy creaminess:

2 cups elbow macaroni (or any short pasta—this is your blank canvas!)
1 cup raw cashews, soaked (2 hours minimum, or boil for 10 minutes if you’re impatient like me)
1 cup water (the magic liquid that transforms cashews into silk)
1/4 cup nutritional yeast, packed (this is what gives that cheesy, umami kick—don’t skip it!)
1 tbsp lemon juice (just a splash for tang, like buttermilk’s plant-based cousin)
1 tsp garlic powder + 1 tsp onion powder (the dynamic duo for depth)
1/2 tsp salt (adjust to taste—I always sneak an extra pinch)
1/4 tsp turmeric (for golden color, not flavor)
1/4 tsp paprika (smoked or sweet—your choice for a subtle warmth)

Pro tip: Measure the nutritional yeast like brown sugar—pack it into the cup for maximum cheesiness!

How to Make Vegan Mac and Cheese

Okay, let’s get to the fun part—turning these simple ingredients into creamy, dreamy vegan mac! Follow these steps, and you’ll have a pot of comfort ready in no time. The key? Don’t rush the blending—that sauce deserves to be silky.

Step 1: Cook the Pasta

Bring a big pot of salted water to a rolling boil (taste it—it should be as salty as the sea!). Toss in your elbow macaroni and cook just until al dente, about 8 minutes. You want a tiny bite left in those noodles—they’ll keep cooking when we add the sauce. Drain ‘em, but don’t rinse! That starchy cling helps the sauce stick.

Step 2: Blend the Sauce

While the pasta cooks, let’s make that magic sauce. Drain your soaked cashews (no one wants gritty mac!) and toss them into a blender with the water. Blend on high for a full minute—scrape down the sides halfway through. It should look like heavy cream. Now add the nutritional yeast, lemon juice, spices, and salt. Blend again until it’s smoother than a jazz playlist. Taste it! Need more tang? Add another squeeze of lemon. Too thick? A splash of water fixes everything.

Step 3: Combine and Serve

Return the drained pasta to the pot (off the heat!) and pour that luscious sauce over it. Stir gently—you’re not mixing cement here—until every noodle is coated in golden goodness. Let it sit for a minute; the sauce will thicken slightly as it hugs the warm pasta. Grab a spoon, taste for salt (I always add another pinch), and serve immediately. Warning: You might catch yourself licking the spoon. No judgment.

Vegan Mac and Cheese - detail 2

Tips for Perfect Vegan Mac and Cheese

Want to take your vegan mac and cheese from good to *chef’s kiss*? Here are my tried-and-true tips for nailing it every time:

Soak those cashews: If you’re short on time, boil them for 10 minutes instead of soaking for hours. It softens them up just as well for that silky-smooth sauce.
Adjust the thickness: Too thick? Add water or unsweetened plant milk, a tablespoon at a time. Too thin? Simmer it gently while stirring—it’ll thicken up beautifully.
Add veggies for a boost: Toss in steamed broccoli, roasted cauliflower, or sautéed spinach for extra nutrients and texture. It’s a sneaky way to make it even more wholesome.
Season to taste: Start with the recipe’s measurements, but don’t be afraid to tweak. A pinch more salt, a squeeze of lemon, or a dash of smoked paprika can make all the difference.

Trust me, these little tweaks will make your mac and cheese unforgettable!

Variations for Vegan Mac and Cheese

This recipe is your perfect blank canvas—it loves getting dressed up! My favorite part is playing with add-ins depending on my mood. For a veggie-packed version, I’ll stir in some roasted broccoli or sautéed mushrooms right at the end. Craving something smoky? A teaspoon of liquid smoke or a dash of chipotle powder in the sauce is incredible. For a “cheesy” pull, a tablespoon of tapioca starch blended into the sauce makes it super stretchy. Seriously, don’t be afraid to get creative and make it your own!

Serving Suggestions

This vegan mac and cheese shines all on its own, but oh boy—it loves company! For the ultimate comfort meal, pair it with garlicky toasted bread (I rub mine with a raw garlic clove while it’s still warm—game changer). If you’re feeling fancy, a crisp green salad with tangy vinaigrette cuts through the richness perfectly. And let’s be real: sometimes I just eat it straight from the pot with a giant spoon. No shame!

Storing and Reheating Vegan Mac and Cheese

Got leftovers? Lucky you! This vegan mac and cheese keeps beautifully in the fridge for up to 3 days—just pop it in an airtight container. When reheating, add a splash of water or plant milk to loosen the sauce (it thickens when chilled). Microwave in 30-second bursts, stirring between each, or warm gently on the stovetop over low heat. Pro tip: The sauce gets even creamier after a night in the fridge!

Nutritional Information

Let’s talk numbers—because yes, you can have your mac and eat it too! This vegan version packs serious nutrition without skimping on flavor. Per serving (about 1 cup), you’re looking at roughly:

320 calories
12g fat (mostly the good kind from cashews!)
10g protein (thank you, nutritional yeast!)
45g carbs (hello, pasta joy)
4g fiber (bonus points for digestion)

Note: These are estimates—your exact numbers will dance a bit depending on your pasta brand or how generously you measure those cashews. But compared to traditional mac? You’re winning with way less saturated fat and zero cholesterol. Now that’s comfort food you can feel good about!

Frequently Asked Questions

I get it—when you’re trying a new recipe, especially a vegan twist on a classic, questions pop up! Here are the answers to the ones I hear most often:

Can I use another nut besides cashews?
Absolutely! Almonds work great—just soak them overnight for maximum creaminess. Sunflower seeds are my go-to nut-free option (they give a slightly earthier flavor, but still delicious). The key? Whatever you use, blend it really well until it’s completely smooth.

Is this recipe gluten-free?
It sure can be! Swap regular pasta for your favorite gluten-free elbows or shells. Just check that your nutritional yeast is GF too (most are, but some brands sneak in additives). The sauce itself is naturally gluten-free, so you’re golden.

Can I freeze vegan mac and cheese?
Honestly? I don’t recommend it. The sauce can separate when thawed, and the pasta turns mushy. But since it comes together so fast, you’re better off making it fresh. Leftovers keep beautifully in the fridge for 3 days—just reheat with a splash of water to bring back that creamy texture.

Share Your Vegan Mac and Cheese

Did you make this dreamy vegan mac? I need to see your creations! Snap a pic and tag me on Instagram—I love spotting your golden bowls of comfort. Leave a star rating below if you tried it, and tell me your favorite add-ins in the comments. Nothing makes me happier than seeing you fall in love with this recipe too!