The Ultimate Vegan Mac & Cheese That’ll Make Everyone Happy

This creamy vegan mac and cheese will win over even the biggest dairy lovers in your family! Kids and adults absolutely love this comforting dish, and the best part is it’s packed with hidden veggies that make it super nutritious.

Recipe Details

Timing & Servings: Prep Time: 35 minutes, Additional Time: 20 minutes, Total Time: 55 minutes, Serves: 6 people, Yield: 6 cups.

Nutrition Profile: Nut-Free, Dairy-Free, Healthy Aging, Healthy Immunity, Soy-Free, High-Fiber, Vegan, Vegetarian, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 342 Calories, 13g Fat, 48g Carbs, 13g Protein.

Ingredients You’ll Need

Fresh whole-wheat breadcrumbs: You’ll need ½ cup that’s already toasted. These give the top that perfect golden crunch that makes mac and cheese so special!

Fresh parsley: Just 1 tablespoon chopped up adds a lovely fresh pop of color and flavor to your breadcrumb topping.

Extra-virgin olive oil: 1 tablespoon helps bind everything together and adds richness to the crispy topping.

Cauliflower florets: 1 ½ cups of these little trees are the secret to making this sauce super creamy! They blend up like magic.

Butternut squash: 1 ½ cups cubed into ½-inch pieces gives you that gorgeous golden color and natural sweetness that tastes just like cheese.

Raw cashews: 1 cup of these creamy nuts make the sauce incredibly rich and smooth. They’re like nature’s cream cheese!

Whole-wheat elbow pasta: 8 ounces is perfect for holding all that delicious sauce. Any short pasta shape works great too.

No-chicken broth: 1 cup adds savory depth to your cheese sauce. Vegetable broth works perfectly too.

Nutritional yeast: 2 tablespoons of this magical ingredient gives you that real cheesy flavor without any dairy.

Dijon mustard: 1 tablespoon adds a subtle tang that makes the “cheese” taste more authentic.

Cider vinegar: 1 tablespoon brightens up all the flavors and adds that perfect zip.

Garlic powder: 1 ½ teaspoons gives you that savory depth we all love.

Onion powder: 1 ½ teaspoons adds another layer of savory goodness.

Salt: ¾ teaspoon brings all the flavors together perfectly.

How to Make Vegan Mac & Cheese

Step 1: Preheat your oven to 350°F and get a large pot of water boiling. Mix your breadcrumbs, parsley, and olive oil in a small bowl. Set this tasty topping aside for later.

Step 2: Add the cauliflower, butternut squash, and cashews to your boiling water. Cook them for about 15 minutes, stirring now and then. You want that cauliflower super tender! Use a slotted spoon to move everything to your blender.

Step 3: Toss your pasta into that same boiling water. Cook it just like the package says, stirring occasionally. Drain it well and put it back in the pot.

Step 4: Add the broth, nutritional yeast, mustard, vinegar, garlic powder, onion powder, and salt to your blender with the veggies. Blend until it’s completely smooth and creamy. This is your amazing cheese sauce!

Step 5: Pour that gorgeous sauce over your pasta and stir until every noodle is coated. Transfer everything to an 8-inch baking dish. Sprinkle your breadcrumb mixture on top.

Step 6: Bake for 20 to 25 minutes until it’s heated through and the top is golden. Let it cool for just a few minutes before serving!

Easy and Quick Vegan Mac & Cheese Version

Want to save some time? You can totally skip the baking step! Just make the sauce and mix it with your hot pasta. Serve it right away for a stovetop version that’s ready in 35 minutes. The flavors are just as amazing, and cleanup is even easier.

Serving Ideas

This creamy mac and cheese is a complete meal all by itself! Serve it with a simple green salad or some roasted broccoli on the side. It also pairs beautifully with crispy garlic bread for an extra special dinner.

Storage

Keep leftovers in the fridge for up to 4 days in a covered container. To reheat, just pop it in the microwave for 1-2 minutes or warm it gently on the stove with a splash of plant milk. You can also freeze portions for up to 3 months.

Substitutions

No cashews? Try sunflower seeds soaked for 2 hours instead. Can’t find butternut squash? Sweet potato works great too! Regular pasta works just fine if you don’t have whole wheat. You’ve got lots of options here!

Pro Tips

• Make it extra creamy: Soak your cashews in hot water for 30 minutes before cooking if you want the silkiest sauce ever.
• Boost the cheese flavor: Add an extra tablespoon of nutritional yeast if you love that cheesy taste.
• Perfect texture: Don’t skip cooking the veggies until they’re super tender – this is key for smooth sauce.
• Make ahead magic: You can prep this whole dish and refrigerate it for up to 2 days before baking.

FAQs

Can I make this without a blender?

You bet! A food processor works great too. Just make sure to blend until it’s really smooth. If you only have an immersion blender, that can work but you might need to blend a bit longer.

Is this recipe really nut-free?

The cashews do make it contain nuts, but you can easily swap them for sunflower seeds to make it completely nut-free! Just soak the seeds first to soften them up.

Can I add real vegetables to this?

Sure! Frozen peas, steamed broccoli, or roasted bell peppers all taste amazing mixed in. Just fold them in gently before baking.

How do I know when it’s done baking?

The top should be golden brown and the sauce should be bubbling around the edges. If the top browns too quickly, just cover it with foil for the last few minutes.

I’d love to hear how this vegan mac and cheese turns out for you! Did your family love it as much as mine does? Drop a comment and let me know what you think!