Vegan Mac & Cheese Recipe

Introduction

This Vegan Mac & Cheese offers a creamy, flavorful twist on a classic comfort food—without any dairy. Made with a rich cashew and potato-based sauce, it’s topped with a crunchy, herby Panko crumb for added texture. Perfect for a cozy weeknight meal.

Ingredients

• 2 tbsp. extra virgin olive oil
• 1/2 cup Panko bread crumbs
• 2 tsp. fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 1 lb. medium shells pasta
• 1 tbsp. refined coconut oil or vegetable oil
• 1 white onion, chopped (about 1 1/2 cups)
• 1/2 medium yellow pepper, chopped (about 1 cup)
• 1 tsp. ground mustard
• 1 tsp. ground cumin
• 1 1/2 cups raw cashews
• 1 russet potato, peeled and cubed (about 2 cups)
• 3 1/2 cups water
• 2/3 cup sauerkraut, drained in a fine mesh sieve
• 3 tbsp. nutritional yeast
• 1 tbsp. white wine vinegar
• 1 tbsp. hot sauce (such as Cholula)

Instructions

1. Step 1: In a large pot of salted boiling water, cook the pasta until al dente, about 9 to 10 minutes. Drain and set aside.
2. Step 2: While the pasta cooks, heat the olive oil in a medium skillet over medium heat. Add the Panko and thyme, seasoning with salt and pepper. Cook, stirring occasionally, until the breadcrumbs are golden brown. Transfer to a bowl to cool.
3. Step 3: In a large pot over medium heat, heat the coconut or vegetable oil. Add the chopped onion and yellow pepper, cooking until soft, about 6 minutes. Season with salt and pepper, then stir in the ground mustard and cumin. Cook for another 1 to 2 minutes until fragrant.
4. Step 4: Add the cashews, cubed potato, and water to the pot. Bring to a boil and cook until the potatoes are tender, about 6 to 7 minutes.
5. Step 5: Transfer the contents of the pot to a blender or food processor. Puree until smooth. Add the drained sauerkraut, nutritional yeast, white wine vinegar, and hot sauce, then puree again until well combined. Taste and adjust salt and pepper as needed.
6. Step 6: Combine the cooked pasta and cheese sauce in a large bowl, stirring to coat evenly. Top with the Panko mixture and serve immediately.

Tips & Variations

• Soak cashews in hot water for 15 minutes before cooking to ensure a smoother sauce.
• Swap out sauerkraut for lemon juice for a different tangy flavor if preferred.
• Try adding smoked paprika or a pinch of cayenne for extra depth and heat.

Storage

Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or plant milk to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, rotini, or penne works well. Choose shapes that hold the sauce nicely.

Is this recipe nut-free?

This recipe contains cashews, which are tree nuts. To make a nut-free version, you could try substituting the cashews with cooked white beans, though the texture and flavor will differ.

Vegan Mac & Cheese Recipe

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★★★★★

4.5 from 73 reviews

A creamy and flavorful vegan mac & cheese recipe featuring a rich cashew and potato-based cheese sauce, sautéed vegetables, and a crunchy Panko topping with fresh thyme. This comforting dish combines classic mac and cheese elements with plant-based ingredients for a delicious, dairy-free alternative.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Panko Topping

• 2 tbsp extra virgin olive oil
• 1/2 cup Panko bread crumbs
• 2 tsp fresh thyme leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Pasta

• 1 lb medium shells pasta

Cheese Sauce

• 1 tbsp refined coconut oil or vegetable oil
• 1 white onion, chopped (about 1 1/2 cups)
• 1/2 medium yellow pepper, chopped (about 1 cup)
• 1 tsp ground mustard
• 1 tsp ground cumin
• 1 1/2 cups raw cashews
• 1 russet potato, peeled and cubed (about 2 cups)
• 3 1/2 cups water
• 2/3 cup sauerkraut, drained
• 3 tbsp nutritional yeast
• 1 tbsp white wine vinegar
• 1 tbsp hot sauce (such as Cholula)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Cook Pasta: In a large pot of salted boiling water, cook the medium shells pasta until al dente, about 9 to 10 minutes. Drain the pasta and set aside.
2. Prepare Panko Topping: Heat olive oil in a medium skillet over medium heat. Add the Panko bread crumbs and fresh thyme leaves, seasoning with salt and pepper. Stir occasionally and cook until the Panko is golden brown and crisp. Remove from heat and transfer to a bowl to cool.
3. Sauté Vegetables: In a large pot over medium heat, warm the refined coconut oil or vegetable oil. Add the chopped white onion and yellow pepper and cook until soft, about 6 minutes. Season with salt and pepper. Stir in ground mustard and cumin and cook until fragrant, about 1 to 2 minutes more.
4. Cook Cashews and Potatoes: Add raw cashews, peeled and cubed russet potato, and water to the pot. Bring to a boil and cook until potatoes are tender, approximately 6 to 7 minutes.
5. Make Cheese Sauce: Transfer the contents of the pot to a blender or food processor. Puree until smooth and creamy. Add drained sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Blend again until completely smooth. Taste and season with salt and pepper as needed.
6. Combine and Serve: In a large bowl, mix the cooked pasta with the vegan cheese sauce until fully combined. Top with the prepared Panko and thyme mixture. Serve immediately for best texture and flavor.

Notes

• You can soak the cashews in hot water for 30 minutes beforehand for even creamier sauce.
• If you prefer gluten-free, substitute the Panko with gluten-free breadcrumbs or crushed nuts.
• Adjust hot sauce to taste depending on preferred spice level.
• To make this nut-free, replace cashews with cooked white beans but note the texture difference.
• Leftovers can be refrigerated for up to 3 days; reheat gently to preserve sauce creaminess.

Keywords: vegan mac and cheese, plant-based mac and cheese, dairy-free mac and cheese, cashew cheese sauce, healthy comfort food