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creamy vegan macaroni and cheese in a bowl

Vegan Macaroni and Cheese

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  • Author: Emily Toshiko
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 -6 servings 1x


The easiest & creamiest vegan macaroni and cheese!


  • 1 ½ cups unsalted cashews
  • ¾ cup water
  • ¼ cup nutritional yeast
  • ½ tsp salt
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp smoked paprika
  • 1 tbsp lemon juice
  • 16 oz box of elbow macaroni
  • Hot sauce (optional)


  1. Soak the cashews in very hot (recently boiling) water for 15-30 minutes.
  2. Cook the pasta according to package directions.
  3. After the cashews are done soaking, drain the excess water.
  4. Blend together the cashews, water, nutritional yeast, salt, garlic powder, onion powder, smoked paprika and lemon juice. Add more water if needed to reach  the desired consistency.
  5. In a large bowl, gently mix together the pasta and cashew sauce.
  6. Top with freshly ground black pepper and a few dabs of hot sauce (optional).


  • Leftovers: the pasta will absorb most of the moisture so it will become a bit dry. When reheating the macaroni and cheese, add a small amount of plant-based milk or water and stir until creamy.
  • Feel free to add your favorite vegan cheese on top!