Vegan Mac and Cheese That Actually Satisfies
Creamy, cozy vegan mac and cheese with a velvety cashew-butternut sauce, a punch of savory umami, and an optional crunchy breadcrumb topping. It’s comfort food that feels indulgent, but it’s built from whole-food ingredients and smart seasonings—no compromise required.
This is the mac I make when I want real comfort: creamy, stretchy-feeling, and deeply savory. The sauce gets its body from cashews and butternut squash, plus a little miso and nutritional yeast for that classic “cheese” hit. It’s weeknight-friendly, but special enough to serve to skeptics.
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Servings
4
Ingredients
Pasta
- •12 oz (340 g) elbow macaroni or small shells (use gluten-free if desired)
- •Salt, for pasta water
Creamy "cheese" sauce
- •1 cup (150 g) raw cashews (soaked in hot water 15 minutes, then drained)
- •2 cups (about 280 g) cooked butternut squash cubes (or 1 cup canned pumpkin)
- •1 1/2 cups (360 ml) unsweetened soy milk (or oat milk), plus more as needed
- •3 Tbsp nutritional yeast
- •1 Tbsp white miso paste
- •2 tsp Dijon mustard
- •1 Tbsp lemon juice
- •2 cloves garlic
- •1 tsp onion powder
- •1 tsp smoked paprika
- •1/2 tsp turmeric (optional, for color)
- •1/2 tsp fine salt, plus more to taste
- •Black pepper, to taste
To finish
- •2 Tbsp olive oil or vegan butter
- •1/4 cup (60 ml) pasta cooking water (optional, for loosening)
Optional crunchy topping (stovetop or baked)
- •1/2 cup (50 g) panko breadcrumbs (or gluten-free breadcrumbs)
- •1 Tbsp olive oil or vegan butter
- •1 Tbsp nutritional yeast
- •1/4 tsp garlic powder
- •Pinch of salt
Instructions
- 1
Soak the cashews: Cover cashews with very hot water and soak 15 minutes. Drain.
- 2
Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1/2 cup pasta water, then drain.
- 3
Blend the sauce: In a high-speed blender, combine drained cashews, cooked butternut squash, soy milk, nutritional yeast, miso, Dijon, lemon juice, garlic, onion powder, smoked paprika, turmeric (if using), salt, and pepper. Blend until completely smooth and glossy. Taste and adjust: more miso for savoriness, lemon for brightness, or nutritional yeast for “cheesier.”
- 4
Warm and thicken: Return the empty pasta pot to medium heat. Add olive oil (or vegan butter), then pour in the sauce. Cook 2–4 minutes, stirring, until hot and slightly thickened. If it gets too thick, loosen with a splash of reserved pasta water or extra plant milk.
- 5
Combine: Add drained pasta to the pot and stir until every piece is coated. Cook 1 minute more so the sauce clings. Taste and season with more salt and pepper as needed.
- 6
Optional topping (stovetop): In a small skillet over medium heat, toast breadcrumbs with olive oil (or vegan butter), nutritional yeast, garlic powder, and a pinch of salt for 2–4 minutes, stirring, until golden.
- 7
Serve: Spoon mac into bowls and shower with the crunchy topping if using. Best enjoyed hot and creamy.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.