Vegan Mac & Cheese Recipe

Introduction

This Vegan Mac & Cheese is a creamy, comforting dish that’s packed with flavor and completely plant-based. The sauce is made from cashews and potatoes, combined with tangy sauerkraut and spices for a unique twist. Finished with a crispy Panko topping, it’s perfect for a hearty meal any day of the week.

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 shell pasta
• 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 the pasta cooks, make the Panko topping. Heat olive oil in a medium skillet over medium heat. Add the Panko bread crumbs and thyme, then season with salt and pepper. Cook, stirring occasionally, until the Panko turns golden. Transfer to a bowl to cool.
3. Step 3: In a large pot over medium heat, heat the coconut or vegetable oil. Add the chopped onion and yellow pepper, cooking until soft, about 6 minutes. Season with salt and pepper. Stir in the ground mustard and cumin, cooking for another 1 to 2 minutes until fragrant.
4. Step 4: Add the cashews, cubed potatoes, and water to the pot. Bring to a boil and cook until the potatoes are tender, around 6 to 7 minutes.
5. Step 5: Carefully transfer the mixture to a blender or food processor. Blend until smooth. Add the drained sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Blend again until fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: Combine the cooked pasta and cheese sauce in a large bowl, stirring to combine. Serve topped with the golden Panko mixture for a crunchy finish.

Tips & Variations

• Soak cashews in hot water for 30 minutes beforehand to make blending easier and result in an even creamier sauce.
• Use gluten-free pasta and gluten-free Panko for a gluten-free version.
• Add a pinch of smoked paprika or turmeric for extra flavor and color in the sauce.
• For a nuttier topping, toast some chopped walnuts or pecans along with the Panko.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or plant-based milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Cashews provide a creamy texture that works best, but blanched almonds or macadamia nuts can be used as alternatives. Keep in mind the flavor and creaminess may vary slightly.

Is this dish truly dairy-free and vegan?

Yes, this recipe uses no dairy or animal products. Nutritional yeast adds a cheesy flavor without any cheese, making it fully vegan and dairy-free.

Vegan Mac & Cheese Recipe

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★★★★★

4.6 from 217 reviews

This Vegan Mac & Cheese recipe offers a creamy, flavorful plant-based twist on the classic comfort food. Made with a smooth cashew and potato cheese sauce enhanced by sauerkraut, nutritional yeast, and spices, it’s topped with a crispy thyme-seasoned Panko breadcrumb crust for added texture and flavor. Perfect for a cozy dinner, this dish balances creamy, tangy, and crunchy elements for a satisfying vegan meal.

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

Ingredients

Scale 1x2x3x

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

Pasta

• 1 lb medium shells pasta

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: In a large pot of salted boiling water, cook the medium shells pasta until al dente, about 9 to 10 minutes. Drain the pasta and set aside.
2. Make Panko Topping: Heat 2 tablespoons of extra virgin olive oil in a medium skillet over medium heat. Add the Panko bread crumbs and fresh thyme leaves, season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the Panko turns golden brown. Transfer to a bowl and let cool.
3. Sauté Vegetables: In a large pot over medium heat, heat 1 tablespoon of refined coconut or vegetable oil. Add the chopped white onion and yellow pepper. Cook, stirring occasionally, until softened, about 6 minutes. Season with salt and pepper. Add 1 teaspoon ground mustard and 1 teaspoon ground cumin, stirring well and cooking until fragrant, about 1 to 2 minutes.
4. Cook Cheese Sauce Base: To the sautéed vegetables, add 1 1/2 cups raw cashews, peeled and cubed russet potato, and 3 1/2 cups water. Bring to a boil and cook until the potatoes are tender, approximately 6 to 7 minutes.
5. Blend Cheese Sauce: Transfer the cooked mixture from the pot to a blender or food processor. Blend until very smooth. Add 2/3 cup drained sauerkraut, 3 tablespoons nutritional yeast, 1 tablespoon white wine vinegar, and 1 tablespoon hot sauce. Blend again until fully incorporated and smooth. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.
6. Combine and Serve: In a large bowl, mix the cooked pasta with the creamy vegan cheese sauce thoroughly. Top with the cooled thyme Panko topping. Serve immediately for a creamy, crunchy vegan mac and cheese experience.

Notes

• Soaking cashews for a few hours beforehand can make blending easier and create a smoother sauce.
• Use refined coconut oil to avoid a coconut flavor; vegetable oil is a neutral alternative.
• Sauerkraut adds tanginess and depth but can be adjusted or omitted to taste.
• If you want a spicier kick, increase the amount of hot sauce or add a pinch of cayenne pepper.
• Make sure Panko topping is golden and crisp for best texture contrast.
• For gluten-free option, substitute Panko with gluten-free breadcrumbs.

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