Print

Creamy Dairy-Free Mac and Cheese Recipe Easy Homemade Cashew Sauce

creamy dairy-free mac and cheese - featured image
Print Recipe

A creamy, dreamy dairy-free mac and cheese made with a luscious cashew sauce that’s quick, easy, and perfect for vegan comfort food lovers.

Ingredients

Scale
  • 1 cup raw, unsalted cashews (soaked for at least 4 hours or overnight)
  • 8 ounces elbow macaroni pasta (gluten-free options like brown rice or chickpea pasta work well)
  • 1 cup unsweetened plant-based milk (almond, oat, or soy; almond preferred)
  • 3 tablespoons nutritional yeast
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced or pressed
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Sea salt and black pepper to taste
  • 1 teaspoon olive oil or vegan butter (for tossing pasta and finishing)

Instructions

  1. Soak the cashews: Place 1 cup raw, unsalted cashews in a bowl and cover with hot water. Let soak for at least 4 hours or overnight for best creaminess.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces elbow macaroni and cook according to package instructions (7-9 minutes) until al dente. Stir occasionally to prevent sticking. Drain and set aside, reserving 1/2 cup pasta water.
  3. Prepare the cashew sauce: Drain soaked cashews and add to a high-speed blender. Add 1 cup unsweetened plant-based milk, 3 tablespoons nutritional yeast, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika (optional), and salt and pepper to taste.
  4. Blend until smooth: Blend on high for 2-3 minutes, scraping sides as needed, until sauce is thick, creamy, and lump-free. Add a splash of plant milk or reserved pasta water if too thick.
  5. Combine pasta and sauce: Return drained pasta to pot or large bowl. Pour cashew sauce over pasta and gently toss to coat every noodle. Add reserved pasta water if sauce is too thick.
  6. Heat through (optional): Warm combined mac and cheese over low heat for 2-3 minutes, stirring constantly to prevent sticking and meld flavors.
  7. Final touches: Drizzle with 1 teaspoon olive oil or vegan butter for extra silkiness. Sprinkle extra nutritional yeast or smoked paprika on top if desired.

Notes

Soak cashews overnight for the creamiest sauce. Use reserved pasta water to adjust sauce consistency and help it cling to pasta. Warm gently when reheating and add plant milk to refresh texture. For nut-free option, substitute soaked sunflower seeds with tahini. Avoid overheating sauce to prevent graininess.

Nutrition

Keywords: dairy-free mac and cheese, vegan mac and cheese, cashew sauce, plant-based comfort food, gluten-free mac and cheese, easy vegan dinner

Find it online: https://siennaspoon.com/creamy-dairy-free-mac-and-cheese-recipe-easy-homemade-cashew-sauce/