Vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.
Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe. From one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious.
- 8 Ounces Whole-Grain Macaroni Elbows
- 1 Head Broccoli, Florets cut into small bites about 1.5 - 2 cups
- 1.5 Tablespoon EKiN Extra Virgin Olive Oil
- 1 Small Yellow Onion Chopped
- 1 Cup Potato Peeled and Grated (Preferably Organic)
- 3 Cloves garlic Pressed or Minced
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Dry Mustard Powder
- 1/2 Teaspoon Fine Sea Salt More to Taste
- Small Pinch Red Pepper Flakes
- 2/3 Cup Raw Cashews
- 1 Cup Water More if Necessary
- 1/4 Cup Nutritional Yeast
- 2 Teaspoons Apple Cider Vinegar or Distilled White Vinegar
- Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
- Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
- Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
- Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
- Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
- Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
- Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
MAKE IT GLUTEN FREE: Simply use your favorite gluten-free noodles.
*ON BROCCOLI: You can omit the broccoli altogether, or replace it with finely chopped kale or peas (about 1 ½ cups). If you omit it, you might not need to use all of the sauce.
**RAW CASHEW NOTES: Most recipes like this suggest soaking the cashews for 4 hours in advance to make them easier to blend and to digest. I honestly never soak mine since I have a powerful Vitamix that blends them right up. The cashews in this recipe are cooked in hot liquid, so they’re softer and even easier to blend. However, if you don’t have a great blender or if you’re concerned about the digestibility factor, go ahead and soak them in advance.