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Vegan Mac & Cheese Recipe

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★★★★★

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.

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 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

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