Vegan Mac & Cheese Recipe

Introduction

This vegan mac & cheese is a creamy, flavorful twist on a classic comfort food. Made with a rich cashew and potato-based sauce, it’s both satisfying and dairy-free. The crunchy Panko topping adds the perfect finishing touch.

Ingredients

• 2 tbsp. extra virgin olive oil
• 1/2 cup Panko bread crumbs
• 2 tsp. fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 1 lb. medium shell pasta
• 1 tbsp. refined coconut oil or vegetable oil
• 1 white onion, chopped (about 1 1/2 cups)
• 1/2 medium yellow pepper, chopped (about 1 cup)
• 1 tsp. ground mustard
• 1 tsp. ground cumin
• 1 1/2 cups raw cashews
• 1 russet potato, peeled and cubed (about 2 cups)
• 3 1/2 cups water
• 2/3 cup sauerkraut, drained in a fine mesh sieve
• 3 tbsp. nutritional yeast
• 1 tbsp. white wine vinegar
• 1 tbsp. hot sauce (such as Cholula)

Instructions

1. Step 1: In a large pot of salted boiling water, cook the pasta until al dente, about 9 to 10 minutes. Drain and set aside.
2. Step 2: While the pasta cooks, prepare the Panko topping: heat olive oil in a medium skillet over medium heat. Add Panko and thyme, season with salt and pepper, and cook stirring occasionally until golden brown. Transfer to a bowl to cool.
3. Step 3: Heat coconut or vegetable oil in a large pot over medium heat. Add chopped onion and yellow pepper, cooking until soft, about 6 minutes. Season with salt and pepper, then stir in ground mustard and cumin; cook until fragrant, 1 to 2 minutes.
4. Step 4: Add raw cashews, cubed potatoes, and water to the pot. Bring to a boil and simmer until potatoes are tender, about 6 to 7 minutes.
5. Step 5: Transfer the contents of the pot to a blender or food processor and blend until smooth. Add drained sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Blend again until fully combined. Taste and adjust seasoning with salt and pepper if needed.
6. Step 6: In a large bowl, combine the cooked pasta with the cheese sauce and stir well. Top with the cooled Panko mixture and serve immediately.

Tips & Variations

• For a nuttier sauce, toast the cashews lightly before blending.
• Add a pinch of smoked paprika for a smoky depth.
• Use gluten-free pasta and gluten-free breadcrumbs to make this dish gluten-free.
• If sauerkraut is too tangy for your taste, rinse it briefly before draining.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or plant-based milk if the sauce has thickened. The Panko topping is best added fresh to retain its crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute cashews with something else?

Yes, macadamia nuts or soaked almonds can be used, though the flavor and texture may vary slightly.

Is it necessary to use sauerkraut?

Sauerkraut adds a unique tang and depth to the sauce, but you can omit it or substitute with a splash of lemon juice or apple cider vinegar for brightness.

Vegan Mac & Cheese Recipe

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★★★★★

4.6 from 115 reviews

This creamy Vegan Mac & Cheese features a rich, tangy cashew and potato-based cheese sauce blended with sauerkraut and nutritional yeast for depth of flavor. Tossed with al dente pasta and topped with a crispy thyme-infused Panko breadcrumb topping, this comforting plant-based dish is both satisfying and flavorful.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Boiling and Blending
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Panko Topping

• 2 tbsp. extra virgin olive oil
• 1/2 cup Panko bread crumbs
• 2 tsp. fresh thyme leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Pasta

• 1 lb. medium shells pasta

Cheese Sauce

• 1 tbsp. refined coconut oil or vegetable oil
• 1 white onion, chopped (about 1 1/2 cups)
• 1/2 medium yellow pepper, chopped (about 1 cup)
• 1 tsp. ground mustard
• 1 tsp. ground cumin
• 1 1/2 cups raw cashews
• 1 russet potato, peeled and cubed (about 2 cups)
• 3 1/2 cups water
• 2/3 cup sauerkraut, drained in a fine mesh sieve
• 3 tbsp. nutritional yeast
• 1 tbsp. white wine vinegar
• 1 tbsp. hot sauce (such as Cholula)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Cook Pasta: In a large pot of salted boiling water, cook the medium shells pasta until al dente, about 9 to 10 minutes. Drain the pasta and set aside.
2. Prepare Panko Topping: While the pasta cooks, heat extra virgin olive oil in a medium skillet over medium heat. Add Panko bread crumbs and fresh thyme leaves, seasoning with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the Panko is golden brown and crisp. Transfer to a bowl to cool.
3. Sauté Vegetables: In a large pot over medium heat, heat the refined coconut oil or vegetable oil. Add chopped white onion and yellow pepper and cook until softened, about 6 minutes. Season with salt and pepper, then stir in ground mustard and cumin. Cook for an additional 1 to 2 minutes until fragrant.
4. Cook Cashews and Potatoes: Add raw cashews, peeled and cubed russet potato, and water to the pot. Bring the mixture to a boil and cook until the potatoes are tender, about 6 to 7 minutes.
5. Blend Cheese Sauce: Transfer the cooked mixture to a blender or food processor and puree until smooth. Add drained sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Puree again until completely smooth. Taste and season with additional kosher salt and freshly ground black pepper as needed.
6. Combine and Serve: In a large bowl, combine the cooked pasta with the vegan cheese sauce and stir until fully coated. Top with the cooled Panko topping and serve immediately for a crunchy, flavorful finish.

Notes

• For a nuttier flavor, soak cashews for 2 hours or overnight before blending, then drain before use.
• Use gluten-free pasta and gluten-free Panko crumbs to make this recipe gluten-free.
• You can adjust the spiciness by adding more or less hot sauce according to your taste preference.
• Sauerkraut adds a subtle tanginess to the sauce; omit if you prefer a milder flavor or substitute with lemon juice.
• The Panko topping can be prepared ahead of time and stored in an airtight container.

Keywords: Vegan Mac and Cheese, plant-based mac and cheese, cashew cheese sauce, creamy vegan pasta, dairy-free mac and cheese, healthy vegan dinner