Vegan Mac & Cheese Recipe

Introduction

This Vegan Mac & Cheese is a creamy, comforting dish that satisfies all cravings without any dairy. Using cashews and potatoes, it delivers a smooth, cheesy sauce with a flavorful tang from sauerkraut and a crispy thyme-infused Panko topping. Perfect for a cozy meal that everyone can enjoy.

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
• 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 pasta cooks, make the Panko topping. Heat the olive oil in a medium skillet over medium heat. Add the Panko bread crumbs and fresh thyme leaves. Season with salt and pepper, and cook, stirring occasionally, until the Panko is golden brown. Transfer to a bowl to cool.
3. Step 3: In a large pot over medium heat, heat the coconut or vegetable oil. Add chopped onion and yellow pepper, cooking until soft, about 6 minutes. Season with salt and pepper. Stir in ground mustard and ground cumin, cooking until fragrant, about 1 to 2 minutes.
4. Step 4: Add the raw cashews, cubed potato, and water to the pot. Bring the mixture to a boil and cook until the potatoes are tender, about 6 to 7 minutes.
5. Step 5: Transfer the pot’s contents to a blender or food processor and puree until completely smooth.
6. Step 6: Add the drained sauerkraut, nutritional yeast, white wine vinegar, and hot sauce to the blender. Puree again until smooth. Taste and season with salt and pepper as needed.
7. Step 7: Combine the cooked pasta and cheese sauce in a large bowl, stirring to coat evenly. Serve topped with the crispy Panko mixture.

Tips & Variations

• For a nuttier flavor, lightly toast the cashews before adding to the sauce.
• Swap out the yellow pepper for red pepper for a slightly sweeter taste.
• Use gluten-free pasta and gluten-free Panko crumbs to make this recipe gluten-free.
• If you prefer a milder dish, reduce or omit the hot sauce and add more nutritional yeast for cheesiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or plant milk to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw almonds instead of cashews?

Raw almonds can be used but they will create a grittier texture. Soaking almonds overnight helps soften them but cashews remain the best choice for a smooth, creamy sauce.

Is the sauerkraut necessary?

The sauerkraut adds a unique tangy depth to the sauce, balancing richness. If unavailable, a squeeze of lemon juice or a small amount of apple cider vinegar can be used as a substitute.

Vegan Mac & Cheese Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

This Vegan Mac & Cheese recipe offers a creamy, flavorful alternative to traditional mac and cheese, using a blend of cashews, potatoes, and sauerkraut to create a rich cheesy sauce without any dairy. Topped with a crispy panko and thyme topping, this plant-based dish is comforting, satisfying, and perfect for a wholesome vegan meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pasta

• 1 lb. medium shells
• Kosher salt, for boiling water

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

Vegan 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 Pasta: Bring a large pot of salted water to a boil. Add the medium shell pasta and cook until al dente, about 9 to 10 minutes. Drain and set aside.
2. Prepare Panko Topping: While pasta cooks, heat extra virgin olive oil in a medium skillet over medium heat. Add Panko breadcrumbs and fresh thyme leaves. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the Panko is golden and crisp. Remove from heat and transfer to a bowl to cool.
3. Cook Vegetables: In a large pot over medium heat, heat the refined coconut oil or vegetable oil. Add the chopped white onion and yellow pepper. Cook until softened, about 6 minutes. Season with salt and pepper, then stir in ground mustard and ground cumin. Cook until fragrant, about 1 to 2 minutes more.
4. Make Cheese Sauce Base: Add raw cashews, cubed russet potato, and water to the pot. Bring mixture to a boil and continue boiling until potatoes are tender, about 6 to 7 minutes.
5. Blend Sauce: Transfer the hot vegetable and cashew mixture to a blender or food processor. Puree until completely smooth. Add the drained sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Puree again until smooth and creamy. Taste and season 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 and thyme mixture and serve immediately for a crunchy and creamy vegan mac and cheese experience.

Notes

• To save time, soak cashews in hot water for 15 minutes before blending for an even creamier texture.
• Adjust the hot sauce to your preferred spice level or substitute with smoked paprika for a milder flavor.
• The sauerkraut adds a tangy depth to the cheese sauce; if unavailable, a splash of lemon juice can be used as a substitute.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a little water to loosen the sauce.

Keywords: vegan mac and cheese, plant-based mac and cheese, creamy vegan cheese sauce, cashew cheese sauce, healthy vegan dinner