Vegan Mac & Cheese Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/vegan-mac-and-cheese-recipe/
