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Vegan Mac 'n Cheese
Prep Time
2 mins
Cook Time
9 mins
Boiling Time
15 mins
Total Time
11 mins

A creamy vegan mac 'n cheese made with healthy fats (cashews). 

Course: Dinner, Lunch
Cuisine: American
Servings: 1 Box Pasta
Calories: 300 kcal
Author: morganicmind
Cheese-less Cheese Sauce
  • 1 cup Cashews boiled Roasted Cashews
  • 1/4-1/3 cup Vegetable Broth
  • 4 Tbsp Almond Milk unsweetened
  • 1/3-1/2 cup Broccoli or Cauliflower Rice (Optional) May used steamed veges instead. OPTIONAL
  • 2 Tbsp Vegan Butter I use Earth Balance
  • 1/2 tsp Garlic Powder or less
  • Pinch Salt
  • 1 Box Shaped Pasta I used Cavitappi
  • 2 Tbsp Butter vegan
  • Sprinkle Salt for boiling
Cheese-less Cheese Sauce
  1. Bring a pot of water to a boil and add the cashews. Boil for 15 minutes.
  2. Strain the cashews.
  3. Immediately add the cashews to a blender with 2 tbsp of vegetable broth and 2 tablespoons of almond milk.
  4. Blend under smooth.
  5. Add in the sauted brocolli or cauliflower rice (optional). You may use steamed brocoli (about 1/2 cup or less). 

  6. Add in the butter and remaining almond milk and vegetable broth 2 tbsp at a time (you might not use all of it). You want the sauce to be creamy, but not too thick nor too liquid like.
  7. Add in the salt and garlic powder and blend until smooth.
  8. If you are NOT vegan, feel free to add in about 1/3 cup shredded cheddar cheese.
  1. Cook the pasta according to package. I used Banza to add some extra protein!
  2. Strain the pasta and 2 Tbsp of vegan butter to the pot you had originally cooked the pasta in.
  3. Once melted, add in the pasta and stir.
  4. Add in the cheese-less sauce and stir. (Add in bits at a time until you reach the desired consistency. You will not need all of the sauce).
  5. Enjoy!