Vegan Mac and Cheese Recipe

Elbow macaroni: A classic pasta shape that holds the creamy sauce well.

Raw cashews: Soaked to create a creamy base for the sauce.

Water: Used to blend the cashews into a smooth sauce.

Nutritional yeast: Adds a cheesy flavor without any dairy.

Lemon juice: Provides a fresh, tangy note to balance the richness.

Garlic powder: Adds a savory depth of flavor.

Onion powder: Enhances the overall taste with a hint of sweetness.

Salt: Essential for seasoning and bringing out the flavors.

Turmeric: Adds a vibrant color and subtle earthiness.

Paprika: Contributes a mild spice and enhances the color.

To achieve a creamier texture for your vegan mac and cheese, make sure to blend the soaked cashews until they are completely smooth. This may take a few minutes, depending on your blender's power. Additionally, when cooking the sauce over medium heat, keep stirring constantly to prevent it from sticking to the saucepan and to ensure an even thickening.

• uncooked elbow macaroni - Substitute with gluten-free pasta: If you need a gluten-free option, gluten-free pasta works well and maintains a similar texture.

• raw cashews - Substitute with sunflower seeds: Sunflower seeds can be soaked and blended to create a creamy texture similar to cashews, making them a good nut-free alternative.

• water - Substitute with vegetable broth: Using vegetable broth instead of water can add more depth and flavor to the sauce.

• nutritional yeast - Substitute with miso paste: Miso paste can provide a similar umami flavor, though it will alter the taste slightly.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a similar tangy acidity to balance the flavors.

• garlic powder - Substitute with fresh garlic: Fresh garlic can be used for a more intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor, though they will add texture to the sauce.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of color to the dish.

• turmeric - Substitute with saffron: Saffron can provide a similar yellow color and a unique flavor, though it is more expensive.

• paprika - Substitute with smoked paprika: Smoked paprika can add a similar color with an additional smoky flavor.

• Allow the macaroni and cheese sauce to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled vegan mac and cheese into an airtight container. This helps maintain freshness and prevents any unwanted odors from seeping in.
• For short-term storage, place the container in the refrigerator. It will stay fresh for up to 3-5 days.
• If you plan to keep it longer, consider freezing. Portion the mac and cheese into individual servings for easy reheating.
• Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers with the date to keep track of how long it has been stored.
• When ready to enjoy, thaw the mac and cheese in the refrigerator overnight.
• Reheat on the stovetop over low heat, stirring occasionally. Add a splash of plant-based milk or water to restore the creamy texture.
• Alternatively, you can reheat in the microwave. Place the mac and cheese in a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between until heated through.
• For an extra touch, sprinkle some nutritional yeast or paprika on top before serving to enhance the flavor.

• For stovetop reheating, place the leftover vegan mac and cheese in a saucepan. Add a splash of water or plant-based milk to help loosen the sauce. Heat over medium-low, stirring frequently, until warmed through and creamy.

• To reheat in the microwave, transfer the mac and cheese to a microwave-safe dish. Add a small amount of water or plant-based milk and cover with a microwave-safe lid or plate. Heat on medium power in 1-minute intervals, stirring in between, until hot and creamy.

• For oven reheating, preheat your oven to 350°F (175°C). Place the leftover mac and cheese in an oven-safe dish, adding a bit of water or plant-based milk to maintain creaminess. Cover with foil and bake for about 15-20 minutes, or until heated through. For a crispy top, remove the foil for the last 5 minutes of baking.

• If you have an air fryer, preheat it to 350°F (175°C). Place the mac and cheese in an air fryer-safe dish, adding a splash of water or plant-based milk. Heat for about 5-7 minutes, stirring halfway through, until hot and creamy.

• Saucepan: Used to cook the sauce over medium heat until it thickens.

• Blender: Essential for blending the soaked cashews, water, nutritional yeast, lemon juice, and spices into a smooth sauce.

• Colander: Handy for draining the cooked macaroni after boiling.

• Measuring cups: Necessary for accurately measuring the water, nutritional yeast, and soaked cashews.

• Measuring spoons: Used to measure out the lemon juice, garlic powder, onion powder, salt, turmeric, and paprika.

• Wooden spoon: Ideal for stirring the sauce constantly while it cooks and for mixing the macaroni with the sauce.

• Large pot: Used to cook the macaroni according to the package instructions.

• Knife: Needed to cut the lemon for freshly squeezed lemon juice.

• Cutting board: Provides a surface to cut the lemon.

• Mixing bowl: Useful for soaking the raw cashews in water for 4 hours.

Pre-soak cashews: Soak cashews overnight to save time on the day of cooking.

Use a high-speed blender: A high-speed blender will create a smoother sauce faster.

Cook pasta ahead: Cook the macaroni in advance and store it in the fridge.

Measure ingredients beforehand: Measure all ingredients before starting to streamline the process.

Double the recipe: Make a larger batch of sauce and freeze portions for future use.