Easy Vegan Mac & Cheez-y
This creamy vegan mac and cheez is the ultimate plant-based comfort food, featuring tender pasta coated in a luscious, dairy-free “cheez” sauce. Made with wholesome ingredients like cashews, nutritional yeast, and a hint of spices, it’s rich, flavorful, and satisfying. Perfect for cozy dinners or as a crowd-pleasing side dish!
Ingredients
(SERVINGS: 6)
- 1 lb. elbow macaroni (or preferred pasta shape)
- 1 cup cashews, raw and unsalted
- 1 bag of vegan shredded cheddar
- Handful of vegan shredded mozzarella (optional)
- ½ cup nutritional yeast
- Juice from ½ a lemon
- ½ cup plant milk
- ½ cup water
- 1 ½ tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika (+ some for finishing)
- ½ tsp. parsley
- 1 tsp. turmeric (for color)
- Salt and pepper to taste
- 2 tbsp. plant-based butter or margarine
Preparation
- Preheat your oven to 400ºF.
- Place your cashews in a medium bowl. Boil a pot of water and, once boiling, pour over your cashews. Allow to soak at least an hour.
- Once your cashews are done soaking, drain the water and add the cashews to a high-powered blender or food processor. Add ½ cup of fresh water, vegan cheddar shreds, nutritional yeast, lemon juice, plant milk, garlic powder, paprika, salt and pepper. Blend until you reach a smooth consistency (like cheese sauce).
- Boil a large pot of water. Salt the water and add your pasta. Cook according to the package instructions until al dente.
- Drain your pasta. Return your pot to the stove and melt your butter. Add your pasta and cheese sauce and stir. For extra chee-z-iness, fold in a handful of vegan shredded mozzarella.
- Pour your mac and chee-z into a 9×9 baking pan. Top with a sprinkle of paprika and parsley. Bake for 15-20 minutes or until heated through. The edges should be slightly crisped.
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