Creamy, dreamy and 100% dairy-free, my stovetop vegan mac 'n cheese is everything you want in a bowl of cozy vegan pasta. The quick blender sauce is thick, velvety and made with simple pantry staples like cashews, sweet potato and nutritional yeast. No baking, no fuss, just pure comfort!
After trying many mac and cheese recipes I have finally found the ONE! This really is the best I have ever had and there is no going back now. Nothing will ever compare to this flavorful, rich and creamy steamy bowl of cheesy pasta.
It has an easy one-minute nutritional yeast cheese sauce that is made in your blender. This is truly a simple recipe that you can get on your table with minimal effort. And in addition to being thick and savory, it offers plant-based protein and a veggie, making this cashew mac and cheese a healthier pasta dish that you will want to cozy up to again and again.
The Stars: Cashew and Sweet Potato
The sauce's rich flavor and smooth texture comes from the base of cashews and sweet potato. Cashews add plant-based protein, and the sweet potato creates the yellow-orange color you'd expect in a cheese sauce. Plus, it offers a very subtle sweetness that also makes this sauce!
And like all my favorite vegan pasta recipes, depending on the noodle you use (I like brown rice elbow pasta here) you are either getting a whole grain or potentially a legume with additional protein. You could also add a green veggie such as steamed broccoli to amp up the nutrition even more!
Recipe Tip
Save time by cooking the sweet potato in advance. I routinely meal prep sweet potatoes by cooking a bunch on Sundays to use throughout the week. It's a game-changer!
How to Make this Vegan Mac and Cheese
1. Make the cheese sauce.
2. Pour it over cooked pasta.
3. Enjoy!
Not Just for Vegans
My husband is a cheese-loving non-vegan and absolutely loves this recipe. True story! And it is definitely kid-friendly too. No one will detect that this nutritional yeast mac and cheese contains a vegetable and is entirely plant-based. This creamy carrot pasta sauce with cashews has a similar feel!
My 6-year-old daughter recently had a girlfriend over for dinner and she requested mac 'n cheese. I made this recipe for her and she asked for seconds! The kids were ALL licking the bowls.
I hope you love this vegan mac 'n cheese as much as my family does! It is so much more delicious and nutritious than boxed mac 'n cheese and makes for the ultimate lazy and comforting weeknight dinner!
The Vegan Mac and Cheese My Kids Beg For
- Total Time: 15 minutes
- Yield: 6 1x
- Diet: Vegan
Description
Creamy, dreamy and 100% dairy-free, my stovetop vegan mac 'n cheese is everything you want in a bowl of cozy vegan pasta. The quick blender sauce is thick, velvety and made with simple pantry staples like cashews, sweet potato and nutritional yeast. No baking, no fuss, just pure comfort!
Ingredients
- 12 oz elbow macaroni (use gluten-free, if needed)
- 1 cooked sweet potato, skin removed (about ¾ cup mashed; from a 15 oz sweet potato)
- 1 cup raw, unsalted cashews, soaked
- ½ cup water
- ¼ cup unsweetened plain non-dairy milk (such as almond milk)
- 2 tbsp nutritional yeast (optional, for a cheesy flavor)
- 2 tbsp melted vegan butter
- 3 garlic cloves (optional - omit for a milder flavor)
- 1 tsp onion powder (optional - omit for a kid-friendly version)
- 1 tsp fine salt
- ¼ cup reserved pasta water, as needed (see instructions)
- Optional garnish: finely diced chives
Instructions
- Cook the pasta. Bring a large pot of water to a rolling boil and add pasta and 1 tablespoon of fine salt. Stir well and cook according to package instructions (mine takes 10 minutes). For this recipe we will be reserving some of the pasta water so be sure not to drain it all through a colander. I use a strainer to transfer the pasta from the pot into a mixing or serving bowl once it is finished cooking.
- While the pasta cooks, make the cheese sauce. Add the cooked and peeled sweet potato, cashews, water, milk, nutritional yeast (if using), garlic (if using), onion powder (if using), melted vegan butter and salt to a high speed blender and purée on the highest speed for one minute. Scrape down the sides with a mini spatula and re-blend if needed so it is silky smooth and no gritty bits remain in the sauce. Set aside until pasta is done cooking.
- Combine. When the pasta is done cooking, transfer it to a large mixing bowl (be sure to save ¼ cup of pasta water). Pour the cheese sauce overtop the cooked and drained pasta. Stir well. Add the ¼ cup pasta water (a little at a time) to make it creamier if needed.
- Serve. Divide into bowls and serve piping hot. Garnish with more vegan butter or diced chives if desired.
Equipment
Buy Now → Notes
*I often cook the sweet potato in my Instant Pot pressure cooker. To do this, place one or more sweet potatoes on the steamer rack in the pot. Add 1 cup of water. Cook on manual high pressure for 25 minutes (no need to peel the potato first). Make sure the valve is on sealed not venting. When it is done cooking, manually release the steam. Use tongs to transfer the potato(es) to a cutting board and slice in half lengthwise. Once cooled you can remove the skin with your hands by peeling it back. It should come right off without much effort. If you do not have a pressure cooker you can also bake your potato whole in the oven. Here is how I recommend baking a sweet potato in the oven: Preheat your oven to 425 degrees F. Pierce the sweet potato with a fork on one side then place in a cast iron skillet. Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for a large sweet potato. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center.
** You definitely do not have to use the nutritional yeast in this recipe. It adds additional cheesy flavor but the sauce is still incredible without it. I often make it without. My husband loves this recipe with the garlic and onion powder but my kids prefer it without.
- Prep Time: 5
- Cook Time: 10
- Category: Entree or Side
- Method: Stovetop + Blender
- Cuisine: American
Lauren says
Any recommendations on a substitute for cashews? My son is allergic to cashews, peanuts, pistachios.
Elaine Gordon says
Yes! Great question! My six-year-old daughter actually had a cashew allergy her entire life until recently she grew out of it so I feel your pain. And pistachios although we are still awaiting the food challenge next week for that so fingers crossed. Anyways, you can try raw blanched slivered almonds (not sliced almonds). I buy them in the bulk foods section. If you don't have a high speed blender I would recommend soaking them in boiling water first (at least one hour). This helps to soften them a bit. Please let me know if this works well for you and if you have any other questions. Good luck!
Leslie says
Instead of cashews you can an use white bean. Butternut squash is a good substitute for sweet potato.
Elaine Gordon says
Ooo sounds like good ideas! I will have to try sometime! Thank you for sharing 🙂
Susan Wood says
Would garbonzo beans work as substitute for cashews?
Elaine Gordon says
Hi Susan, I haven't tested that but I would say probably not. You could potentially try macadamia nuts. Chickpeas have a grittier texture than raw cashews. If you do try then I would recommend cooking the chickpeas in boiling water for 20 minutes and removing the skin as well. If you give this a try please let me know!
Ellen says
First, Elaine is excellent! Her recipes are delicious and so healthy! She responds back immediately and she is so caring! Secondly, the mac and cheese recipe was delicious and so healthy!!!
Elaine Gordon says
Thank you so much, Ellen! So glad you enjoyed it!
Kathy says
Hi Elaine!
I just made this recipe and the taste was absolutely fantastic. My cheese wasn't as creamy as seen in the photos but I suspect it had to do with the fact that I used a food processor and not a high speed blender. Other than that, the texture didn't take anything away from how delicious it was.
Thank you!
Elaine Gordon says
Thank you so much! Yes, using a good quality blender is key to getting a super creamy sauce. I definitely would not recommend using a food processor in the future. You could also soak the cashews in advance to help them blend better. Glad you still liked it regardless. Hoping next time it will be even better for you!
Jodi says
I tried this without the nutritional yeast and thought it was fantastic!!! The sauce was so delicious that I would consider using it to dip vegetables in or maybe as a sauce on top of a veggie burger. Soooooooooo good!!! So glad I found you 🙂
Elaine Gordon says
Thank you so much, Jodi! I agree - it is definitely a versatile sauce. And I, too, have made it without the nutritional yeast and enjoyed it as well. Sometimes when I leave that out I increase the garlic and other spices. Anyhow, so happy you enjoyed this one so much and so happy you found me too! 🙂
Randi Williams says
Very delicious recipe and very easy to make. It’s a different version of the macaroni and cheese we normally make and everyone loved it. I like switching up our meals.
Elaine Gordon says
Awesome! Thanks, Randi! So happy you enjoyed this one! Best, Elaine
Sarah Brown says
My picky teens who grew up having dairy and usually hate anything fake-dairy absolutely loved this recipe!
I didn’t have a sweet potato, so I steamed 10 baby carrots instead.
Also used raw onion instead of onion powder.
Elaine Gordon says
Thank you so much, Sarah! So happy your picky teen loved this one! Those subs sound good to me! 🙂 If your teen liked this one then I'm guessing this one would go over well too: https://www.eatingbyelaine.com/creamy-vegan-butternut-squash-pasta-with-caramelized-onions/
And this nacho cheese sauce is very similar to the mac and cheese sauce but with a little kick: https://www.eatingbyelaine.com/vegan-queso/ - it is my husband's fave!
Christina says
This recipe was very flavorful and a great, vegan version of Mac & Cheese. Even my picky eater loved it! It had the perfect amount of cheesiness from the nutritional yeast. Will definitely make again!
Elaine Gordon says
Thank you so much, Christina! I'm so happy to hear that you and your picky eater both enjoyed it so much and plan to make it again! 🙂
Meg says
Just starting out eating vegan I’m kind of nervous to make this recipe for my grand children tomorrow I got roasted cashews instead of just plain ones can I soak those and use them instead? Also, I only have a food processor, not a blender do you think it is worth trying?
Elaine Gordon says
Hi Meg: I'm so sorry for the delay here but unfortunately for this recipe a food processor will absolutely not work. You need a high speed blender. Here is my review of blenders at every budget: https://www.eatingbyelaine.com/blenders-at-every-budget/ - and also you definitely need raw cashews for this recipe not roasted. The roasted have a different flavor and will affect the results of the sauce. I hope that helps. And please let me know if you have any other questions. Best, Elaine
Nancy Rich says
Just wondering if I could use the cheese sauce with thin sliced potatoes then baked?
Elaine Gordon says
Hi Nancy, that’s such a good question! I haven’t tested the sauce baked, and my only concern is that it might dry out in the oven. My gut says it probably wouldn’t work as well that way. I’d suggest baking the potatoes first and then drizzling the sauce over them just before serving (once out of the oven) for the best texture and flavor.
Cynthia says
This is the ultimate comforting winter food. I added a few red pepper flakes for a little kick, and it was perfect. The cheese sauce is incredible—I actually had to stop myself from eating it by the spoonful. I’ll probably make this again for the Super Bowl and serve it as a chip dip.
Elaine Gordon says
Thank you so much, Cynthia! I really appreciate you always taking the time to comment on my recipes! I'm so happy to hear this one was a hit! I agree it could make a great queso-like dip too! It is very similar to this one: https://www.eatingbyelaine.com/vegan-queso/ - LMK how that goes for you! Best, Elaine