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–+ servings
Vegan Mac and Cheese - with plate
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4.81 from 26 votes

Vegan Mac and Cheese

This Vegan Mac and Cheese is the ULTIMATE comforting dish! It's simple to make, full of flavour and will totally impress your friends and family!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £5.50

Equipment

  • saucepan
  • Blender
  • Colander
  • Skillet pan or baking dish

Ingredients

  • 400 g gluten free macaroni (or any pasta works)
  • 100 g cashews soaked in warm water
  • 300 ml unsweetened almond milk try to use a thin texture one
  • 6 tbsp nutritional yeast
  • 2 tsp dijon mustard
  • 1 tbsp olive oil
  • Large pinch salt & pepper
Metric - US Customary

Instructions

  • Pre-heat your oven to 200C / 390F
  • Boil your pasta as per packet instructions (I aim to cook it al dente)
  • Meanwhile place 100g cashews into a blender cup and add in the 300ml milk, 6 tbsp nutritional yeast, 2 tsp dijon mustard, 1 tbsp olive oil and large pinch of salt and pepper and blend until smooth
  • Drain the pasta and add to a skillet pan or baking dish and pour over the sauce and mix in
  • Hint: You can also top with vegan grated cheese if you wish, which is what I have done. Place in the oven for 20 minutes at 200C / 390F

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: Allow to cool, freeze in containers for up to 4 months. Allow to defrost and bake again until piping hot.
Tip 1: If you can't find gluten-free macaroni pasta then this recipe works with any pasta shape.
Tip 2: If you don't have a powerful blender then soak the cashew in hot water for 10 minutes for a creamier textured sauce.
Tip 3: If you don’t want a crispy top layer of pasta then simply cover the baking dish in tin foil before baking. 

Nutrition

Calories: 368kcal | Carbohydrates: 43g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Fiber: 4g | Sugar: 2g