Print

Vegan Mac & Cheese Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/vegan-mac-and-cheese-recipe/