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Vegan Mac & Cheese Recipe

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★★★★★

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.

Ingredients

Scale

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

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