Creamy Cashew Macaroni: Vegan Mac N Cheese Perfection

My earliest food memories are filled with the bright orange hue of macaroni and cheese. It was a staple at family gatherings, a quick weeknight dinner, and the ultimate comfort food. While my culinary journey has taken me far beyond the boxed version of my childhood, the craving for that creamy, cheesy goodness never truly fades. So, I embarked on a mission to recreate that comforting classic, but with a plant-based twist that’s both delicious and nourishing. This Creamy Cashew Macaroni is the result: a vegan mac n cheese that satisfies those nostalgic cravings without any dairy in sight.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Servings: 4
• Yields: About 6 cups
• Dietary Type: Vegan

Ingredients

• 12 ounces elbow macaroni gluten-free pasta (or your favorite pasta shape)
• 3 cups raw unsalted cashews (do not use roasted, salted etc)
• 1 (403 ml) can unsweetened coconut milk, well shaken to mix the liquid and cream portions that tend to separate (about 400mL)
• 1 cup hot boiling water
• 1 vegetable bouillon cube
• 3 garlic cloves, minced
• ¼ – ½ cup nutritional yeast flakes
• 1 -2 tablespoon rice vinegar (or apple cider vinegar)
• Salt and pepper to taste

Equipment Needed

• Large pot
• Colander
• Food processor
• Large bowl

Instructions

1. Begin by cooking the pasta according to the package directions. This usually involves bringing a large pot of salted water to a boil, adding the pasta, and cooking until al dente. Aim for slightly undercooked, as it will continue to soften in the sauce.
2. Once the pasta is cooked, drain it well and transfer it to a large bowl. To prevent sticking, you can toss it with a little olive oil or vegan butter, though this is optional. Cover the bowl to keep the pasta warm and prevent it from drying out while you prepare the sauce.
3. Now, it’s time to make the creamy cashew sauce. In a food processor, grind the raw cashews on high speed until they form a relatively smooth paste. It’s perfectly fine if the mixture is a bit grainy; the goal is a thick, spreadable consistency.
4. With the food processor running on low speed, slowly add in the entire can of coconut milk. This will help to create a smooth and emulsified base for the sauce.
5. In a separate container, dissolve the vegetable bouillon cube in the hot water completely. This adds a savory depth of flavor to the sauce that mimics the umami of cheese.
6. Again, with the food processor running on low speed, slowly pour the bouillon mixture into the cashew and coconut milk mixture, allowing it to fully incorporate.
7. Add the minced garlic to the food processor and blend until evenly distributed. The garlic adds a pungent and aromatic note that complements the creamy cashew base.
8. Add in the nutritional yeast, 2 tablespoons at a time. Taste after each addition to determine your preferred level of cheesiness. More nutritional yeast will impart a more cheddar-like flavor, but some find the yeastiness overpowering. Adjust to your liking.
9. Incorporate the rice vinegar (or apple cider vinegar) in the same manner, starting with about 1 tablespoon and adding more, 1 teaspoon at a time, tasting after each addition. The vinegar provides a “sharp” taste that cuts through the richness of the cashew cream. For a very sharp flavor, you can experiment with white vinegar, but start with a small amount.
10. Season generously with salt and pepper to taste. Remember that the bouillon cube already contains salt, so start with a small amount and adjust as needed.
11. Once the sauce reaches your desired flavor profile, pour it over the cooked pasta in the large bowl and mix well to coat. If you prefer a thinner sauce, add water or additional broth until you reach your desired consistency.
12. The vegan mac n cheese is now ready to serve. It’s delicious on its own, or you can enhance it with your favorite vegetables.

Expert Tips & Tricks

• Soaking the cashews beforehand (for at least 2 hours, or overnight) can result in an even smoother sauce. If you’re short on time, you can boil the cashews for about 10 minutes to soften them.
• For a richer, more decadent flavor, try adding a tablespoon or two of vegan butter to the sauce.
• If your sauce is too thick, add more water or non-dairy milk a little at a time until you reach your desired consistency.
• Don’t be afraid to experiment with different types of vinegar to achieve the perfect sharpness. White vinegar, apple cider vinegar, and even a splash of lemon juice can all add a unique tang.
• To prevent the pasta from sticking together while you prepare the sauce, toss it with a little olive oil or vegan butter after draining.

Serving & Storage Suggestions

Serve your Creamy Cashew Macaroni hot, garnished with a sprinkle of fresh herbs like parsley or chives, or a dusting of smoked paprika for a smoky flavor. This dish pairs well with steamed or roasted vegetables, a side salad, or even some crispy tofu or tempeh for added protein.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or heat on the stovetop over low heat, adding a little water or non-dairy milk if needed to restore the creamy consistency.

I don’t recommend freezing this recipe. The sauce’s texture may change, becoming grainy upon thawing.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	40g	51%
Saturated Fat	20g	100%
Cholesterol	0mg	0%
Sodium	300mg	13%
Total Carbohydrate	60g	22%
Dietary Fiber	5g	18%
Sugars	5g	–
Protein	20g	40%

Variations & Substitutions

• Gluten-Free: Use your favorite gluten-free pasta. Brown rice pasta or quinoa pasta work well.
• Nut-Free: Substitute the cashews with sunflower seeds or white beans. Be sure to soak them first to achieve a creamy texture.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a spicy kick.
• Smoked Flavor: Incorporate smoked paprika or a few drops of liquid smoke for a smoky mac and cheese.
• Vegetable Boost: Mix in roasted vegetables like butternut squash, broccoli, or sweet potatoes for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use roasted cashews instead of raw cashews?
A: It’s best to use raw cashews because the roasted flavor can be overpowering and may not blend as smoothly.

Q: How long does the sauce last in the refrigerator?
A: The cashew sauce will last for up to 4 days in the refrigerator when stored in an airtight container.

Q: Can I make this recipe without a food processor?
A: While a food processor is ideal, you can use a high-speed blender. You may need to add a little more liquid to help it blend smoothly.

Q: Can I use a different type of non-dairy milk?
A: While coconut milk provides a great creamy texture, you can substitute it with other non-dairy milks like almond, soy, or oat milk. Be aware that the flavor and thickness may vary.

Q: Is nutritional yeast necessary for this recipe?
A: Nutritional yeast contributes to the “cheesy” flavor, but if you don’t like it or don’t have it on hand, you can omit it and add other flavor enhancers like onion powder, garlic powder, or Dijon mustard.

Final Thoughts

This Creamy Cashew Macaroni is a testament to the fact that plant-based comfort food can be just as satisfying as the traditional version. It’s a recipe that’s both easy to make and endlessly customizable, allowing you to create a vegan mac n cheese that’s perfectly tailored to your taste. So, gather your ingredients, put on some music, and get ready to experience a new level of creamy, cheesy goodness. I’d love to hear about your experiences, so please share your feedback and variations in the comments below. Bon appétit!