Creamy Vegan Mac and Cheese
Servings: 6
This vegan mac and cheese recipe blends raw cashews, nutritional yeast, white miso and a little Dijon into a velvety cheese sauce for elbow macaroni, with 19g protein per serving. It reheats well for meal prep with a splash of plant milk.
Equipment
Ingredients
- 2 vegetable bouillon cubes
- 16 ounces elbow macaroni or shell pasta
- 1 ¾ cups raw cashews
- 2 tablespoon fresh lemon juice
- ½ cup water
- 1 tablespoon white miso
- 1 tablespoon vegan butter
- ½ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- ¼ teaspoon turmeric, ground
Toppings
- fresh parsley optional
- breadcrumbs optional
Instructions
- Prepare the pasta according to the package directions, adding 2 vegetable bullion cube to cooking water to make the noodles well-seasoned.
- While the pasta is cooking, combine remaining ingredients in a high-speed blender.
- Secure the lid and blend until silky smooth. If the mixture is too thick, add another tablespoon or two of water and blend again.
- Once the pasta is tender, drain and return it to the pot. Stir in the cheese sauce and adjust the seasoning to taste. Top with breadcrumbs and parsley.
Notes
- Meal prep friendly: This dish keeps well in the fridge for up to 4 days. Store in an airtight container and reheat with a splash of plant-based milk to loosen the sauce.
- Nut-free option: Swap cashews with 1 cup steamed potatoes and ½ cup cooked carrots for a creamy, allergen-friendly sauce.
- Boost protein: Stir in cooked chickpeas, lentils, or diced grilled tofu for extra staying power.
- Extra flavor: Increase the Dijon mustard or turmeric, or add a pinch of smoked paprika for a bolder flavor.
- Add crunch: Top with toasted breadcrumbs, crushed crackers, or chopped nuts just before serving for texture contrast.
Nutrition
Serving: 2cups, Calories: 531kcal, Carbohydrates: 71g, Protein: 19g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Sodium: 367mg, Potassium: 515mg, Fiber: 5g, Sugar: 5g, Vitamin A: 92IU, Vitamin C: 2mg, Calcium: 35mg, Iron: 4mg
