Vegan Mac & Cheese Recipe

Introduction

This Vegan Mac & Cheese offers a creamy, flavorful twist on a classic comfort food favorite. Made with cashews, potatoes, and a tangy sauerkraut addition, it’s rich, satisfying, and entirely plant-based. Perfect for those looking for a dairy-free alternative without sacrificing taste.

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, prepare the Panko topping. Heat olive oil in a medium skillet over medium heat. Add Panko and thyme, season with salt and pepper, and cook, stirring occasionally, until the crumbs turn golden. Remove from heat and transfer to a bowl to cool.
3. Step 3: In a large pot over medium heat, melt the coconut or vegetable oil. Add the chopped onion and yellow pepper, cooking until softened, about 6 minutes. Season with salt and pepper.
4. Step 4: Stir in the ground mustard and cumin, cooking for 1 to 2 minutes until fragrant. Add the cashews, cubed potatoes, and water. Bring the mixture to a boil and cook until potatoes are tender, approximately 6 to 7 minutes.
5. Step 5: Transfer the cooked mixture to a blender or food processor and puree until smooth. Add the sauerkraut, nutritional yeast, white wine vinegar, and hot sauce, then blend again until fully combined. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: In a large bowl, combine the cooked pasta with the cheese sauce. Stir well to coat evenly. Serve topped with the toasted Panko mixture for a crunchy finish.

Tips & Variations

• For an extra smoky flavor, try adding a pinch of smoked paprika to the sauce.
• Use gluten-free pasta if you want to keep this dish gluten-free.
• If you prefer a milder sauce, reduce or omit the hot sauce.
• To save time, soak cashews in hot water for 20 minutes before cooking to ensure a smoother sauce.

Storage

Store any leftovers 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-based milk to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut instead of cashews?

Yes, macadamia nuts or blanched almonds can be substituted, but cashews provide the creamiest texture and mildest flavor for this sauce.

Is the sauerkraut necessary in the recipe?

The sauerkraut adds a tangy depth and brightness that balances the richness of the sauce, but if you don’t have it on hand, you can substitute with a teaspoon of lemon juice or apple cider vinegar.

Vegan Mac & Cheese Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

This Vegan Mac & Cheese recipe transforms traditional comfort food into a creamy, flavorful, plant-based delight. Using cashews, russet potatoes, and nutritional yeast, it delivers a rich and cheesy sauce without any dairy, complemented by a crunchy, herby Panko topping for the perfect texture contrast.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Blending
• Cuisine: Vegan, 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 shell 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 in a fine mesh sieve
• 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 the Pasta: In a large pot of salted boiling water, cook the medium shell pasta until al dente, approximately 9 to 10 minutes. Drain and set aside.
2. Prepare the Panko Topping: While the pasta cooks, heat the olive oil in a medium skillet over medium heat. Add the Panko bread crumbs and fresh thyme leaves, seasoning with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the Panko is golden brown and fragrant. Transfer to a bowl to cool.
3. Sauté Vegetables: In a large pot over medium heat, warm the refined coconut or vegetable oil. Add the chopped white onion and yellow pepper, cooking until soft, about 6 minutes. Season with salt and pepper, then stir in ground mustard and ground cumin. Cook for 1 to 2 more minutes until fragrant.
4. Cook Cashews and Potatoes: Add the raw cashews, peeled and cubed russet potatoes, and water to the pot with the sautéed vegetables. Bring the mixture to a boil and cook until the potatoes are tender, approximately 6 to 7 minutes.
5. Blend the Cheese Sauce: Carefully transfer the hot mixture to a blender or food processor. Puree until smooth and creamy. Add the drained sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Blend again until fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
6. Combine and Serve: In a large bowl, mix the cooked pasta with the vegan cheese sauce until evenly coated. Top with the crispy Panko topping and serve immediately for a comforting, flavorful meal.

Notes

• Soak cashews for 2 to 4 hours or overnight for a smoother cheese sauce texture, if time allows.
• If you prefer a spicier dish, increase the amount of hot sauce to taste.
• Use gluten-free Panko to make this recipe gluten-free.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or in the microwave.
• For a nuttier topping, toast the Panko mixture a bit longer but watch carefully to avoid burning.

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