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A Rich, Dreamy Cashew-Based Version That Will Fool Everyone
Tired of vegan mac and cheese recipes that rely on nutritional yeast or taste suspiciously "healthy"? This decadent, ultra-creamy version—featured on What's Baking—uses a genius cashew sauce that delivers real cheese-like richness without any specialty ingredients. Whether you're dairy-free, nut-free*, or just craving comfort food, this recipe will become your new go-to.
*(Nut-free option included below!)
Why This Vegan Mac & Cheese Stands Out
✅ No nutritional yeast – Uses pantry-friendly ingredients instead
✅ Silky, stretchy sauce – Thanks to a secret thickener
✅ Meal prep hero – Tastes even better as leftovers
✅ Customizable – Add veggies, breadcrumbs, or vegan bacon
The Key to Cheese-Free Cheesiness
The Magic Cashew Cream Base
This sauce gets its velvety texture and rich flavor from:
🥛 Raw cashews – Soaked & blended until smooth
🥔 Potatoes & carrots – For natural sweetness & body
🍋 Lemon juice – Bright acidity mimics sharp cheddar
🧄 Garlic & onion powder – Savory depth
Nut-Free Option:
➔ Use sunflower seeds instead of cashews (soak 8+ hours)
Step-by-Step Recipe: Vegan Mac & Cheese Casserole
Ingredients
• 2 cups raw cashews (or sunflower seeds)
• 1½ cups peeled diced potatoes
• ½ cup diced carrots
• ¾ cup unsweetened plant milk
• 2 tbsp lemon juice
• 1 tsp each: garlic powder, onion powder, smoked paprika
• ½ tsp turmeric (for color)
• 16 oz elbow pasta (or gluten-free)
• ¼ cup panko + 1 tbsp olive oil (topping)
Instructions
1️⃣ Soak cashews in hot water for 30 mins (or overnight in cold water)
2️⃣ Boil potatoes & carrots until very tender (~15 mins)
3️⃣ Drain & blend with cashews, milk, lemon juice, and spices until silky
4️⃣ Cook pasta al dente, then mix with sauce
5️⃣ Top with panko and bake at 375°F for 20 mins until golden
Pro Tips for Perfect Vegan Mac
Texture Tricks
• Undercook pasta slightly – It softens more when baked
• Thin sauce with pasta water if needed (start with ½ cup)
• Broil 2-3 minutes at the end for extra crispy topping
Flavor Boosters
🔥 Add 1 chipotle pepper for smoky spice
🍄 Sautéed mushrooms for umami depth
🌿 Fresh herbs like thyme or chives
Make-Ahead & Storage
• Fridge: Up to 5 days
• Freeze: Portion unbaked in foil pans
• Reheat: Add a splash of milk before warming
Frequently Asked Questions
Q: Can I make this oil-free?
A: Yes! Skip the panko topping or use toasted oats instead.
Q: Why no nutritional yeast?
A: While tasty, some people dislike its flavor or can't find it. This version gets cheesiness from lemon + spices instead.
Q: My sauce is too thick!
A: Blend in more plant milk or pasta water ¼ cup at a time.
Q: Best pasta shapes?
A: Cavatappi, shells, or elbows hold sauce best!
Serving Suggestions
Pair With:
• Garlic bread (vegan, of course!)
Kid-Friendly Twists:
• Stir in peas for hidden veggies
• Use fun pasta shapes like dinosaurs
• Call it "Yellow Pasta" if they're skeptical
Final Thoughts
This creamy, dreamy vegan mac and cheese proves you don’t need dairy—or even nutritional yeast—to achieve ultimate comfort food status. Whether you're serving picky kids, hosting a potluck, or just craving nostalgia in a bowl, this recipe delivers.
Made this? Tag @WhatsBaking.co on Instagram! For more dairy-free comfort food recipes, visit What's Baking.
Pin this guide for your next cheesy craving! 🧀🌱