Dinner

10min Vegan Mac & Cheese

This recipe is basically magic disguised as a weeknight dinner – ten minutes from start to finish and nobody will believe it’s vegan.

The secret weapon here is a high-speed blender that transforms humble cashews into liquid gold, creating the creamiest cheese sauce without a single dairy product.

Picture this: silky pasta coated in a rich, golden sauce that’s tangy, nutty, and so convincing you’ll question everything you thought you knew about vegan cooking.

The best part isn’t just the speed – it’s watching people’s faces when they take that first bite and realize they’ve been converted to the plant-based dark side.

No complicated roux, no waiting for cashews to soak overnight, just pure comfort food that happens to be accidentally healthy and ridiculously satisfying.

This is the kind of recipe that makes you feel like a culinary genius while wearing pajamas and questioning why you ever thought vegan food was boring.

Ingredients

For the Pasta

500 g macaroni (or gluten-free alternative)
Salt for pasta water

For the Cheese Sauce

60 g cashews (substitute tahini for nut-free option)
45 g nutritional yeast
250 ml non-dairy milk
250 ml water
3 tablespoons cornstarch
1 lemon (juice of)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Dijon mustard
½ teaspoon paprika
½ teaspoon turmeric
1 pinch chili powder

Instructions

Prepare the Pasta

1 Bring a large pot of salted water to a rolling boil over high heat. The water should taste like the ocean – this is your only chance to season the pasta itself.
2 Add the 500g macaroni to the boiling water and cook according to package directions, typically 8-10 minutes until al dente. Stir occasionally to prevent sticking.

Create the Cheese Sauce

3 While the pasta cooks, add all cheese sauce ingredients to a high-speed blender: 60g cashews, 45g nutritional yeast, 250ml non-dairy milk, 250ml water, 3 tablespoons cornstarch, lemon juice, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Dijon mustard, ½ teaspoon paprika, ½ teaspoon turmeric, and a pinch of chili powder.
4 Start blending on low speed, then gradually increase to high speed. Blend for 2-3 minutes until the sauce is completely smooth and no longer gritty. If you don’t have a high-speed blender, soak cashews in boiling water for 1 hour or overnight before blending.

Combine and Finish

5 Once the pasta reaches al dente texture, drain thoroughly and return to the same pot. Don’t rinse the pasta – you want that starchy surface to help the sauce adhere.
6 Pour the cheese sauce over the drained pasta and place the pot over low heat. Stir continuously for 2-3 minutes until the sauce thickens and coats every piece of pasta beautifully.
7 Serve immediately while hot, optionally topped with additional nutritional yeast, vegan cheese shreds, or alongside fresh green vegetables for color and nutrition.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

High-speed blender – A powerful blender like a Vitamix or Blendtec creates the silkiest sauce texture. The high-speed motor pulverizes cashews completely, eliminating any grittiness that can plague vegan cheese sauces.
Large pot – A heavy-bottomed pot distributes heat evenly, preventing the sauce from scorching when you combine it with the pasta.
Fine-mesh strainer – Essential for draining pasta thoroughly. Excess water will dilute your carefully crafted cheese sauce.

Helpful Upgrades:

Kitchen scale – Measuring cashews and nutritional yeast by weight ensures consistent results every time. Volume measurements can vary significantly with these ingredients.
Silicone spatula – Perfect for scraping every bit of sauce from the blender and stirring the pasta without scratching your pot.

Nice-to-Have Options:

Immersion blender – If you don’t have a high-speed blender, an immersion blender can work, though you’ll need to soak the cashews first for smoother results.
Microplane grater – Great for adding fresh lemon zest to brighten the sauce even more.

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Substitute regular macaroni with gluten-free pasta made from rice, quinoa, or chickpeas
Cook gluten-free pasta for 1-2 minutes less than package directions as it can become mushy quickly
Rinse gluten-free pasta briefly after draining to remove excess starch

Nut-Free Modifications:

Replace 60g cashews with 4 tablespoons tahini or sunflower seed butter
Add an extra 2 tablespoons of nutritional yeast to maintain the cheesy flavor depth
The sauce will be slightly thinner but equally delicious

Flavor Variations:

Smoky version: Add 1 teaspoon smoked paprika and ½ teaspoon liquid smoke
Spicy kick: Increase chili powder to ½ teaspoon and add ¼ teaspoon cayenne
Herb-infused: Blend in 2 tablespoons fresh basil or 1 tablespoon dried Italian herbs
Truffle luxury: Stir in 1 teaspoon truffle oil just before serving

Protein Boost:

Fold in 1 cup cooked chickpeas or ½ cup hemp hearts for extra protein
Add 2 tablespoons ground flaxseed to the sauce for omega-3 fatty acids

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This recipe provides approximately 450 calories per serving with a balanced macronutrient profile. Each serving contains roughly 15g protein, 65g carbohydrates, and 12g healthy fats. The combination of pasta and cashews creates a complete amino acid profile, making this a nutritionally complete meal.

Health Benefits of Main Ingredients:
Cashews provide magnesium, copper, and healthy monounsaturated fats that support heart health and bone density. Nutritional yeast is a powerhouse of B-vitamins, including B12, which is crucial for vegans. The 45g of nutritional yeast in this recipe provides nearly a full day’s worth of B12. Turmeric contains curcumin, a potent anti-inflammatory compound that may help reduce inflammation throughout the body.

Dietary Considerations:
This recipe is naturally dairy-free, egg-free, and can easily be made gluten-free. It’s rich in plant-based protein and fiber from both the pasta and cashews. The cornstarch provides the creamy texture without any artificial thickeners or preservatives. Each serving contains approximately 8g of fiber, supporting digestive health and satiety.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Cashews → Silken tofu (150g) + 2 tbsp tahini for similar creaminess
Nutritional yeast → Vegan parmesan cheese (use ⅓ the amount)
Non-dairy milk → Any plant milk works; oat milk creates extra creaminess
Cornstarch → Arrowroot powder or tapioca starch in equal amounts

Budget-Friendly Swaps:

Cashews → Sunflower seeds (soak for 2 hours first)
Nutritional yeast → Extra garlic powder and onion powder, though you’ll lose the cheesy flavor
Non-dairy milk → Water + 2 tbsp olive oil for richness

Pantry Emergency Substitutions:

Dijon mustard → Yellow mustard or 1 tsp mustard powder
Fresh lemon juice → Apple cider vinegar or white wine vinegar
Turmeric → Extra paprika for color (though you’ll lose the earthy flavor)

Pro Tips for Substitutions:

Store leftover cashews in the freezer to prevent rancidity
When using tahini, start with less and add more to taste as it can be overpowering

Make It Diabetes-Friendly

Carb Modifications:

Replace regular pasta with shirataki noodles or zucchini noodles to reduce carbs by 80%
Use chickpea or lentil pasta for higher protein and fiber, which helps stabilize blood sugar
Reduce pasta portion to 375g total and bulk up with 2 cups steamed broccoli or cauliflower

Sauce Adjustments:

The cheese sauce is naturally low in sugar and carbs
Cornstarch can be reduced to 2 tablespoons if using lower-carb pasta alternatives
Add 1 tablespoon ground flaxseed for extra fiber and healthy fats

Portion & Timing Tips:

Serve 1 cup portions instead of larger servings
Pair with a side salad or roasted vegetables to add volume without carbs
Total carbs per modified serving: Approximately 35g (compared to 65g in original)
Eat as part of a balanced meal with protein and healthy fats to minimize blood sugar spikes

Blood Sugar Friendly Additions:

Stir in 1 cup sautéed spinach for added nutrients without carbs
Top with 2 tablespoons hemp hearts for protein and healthy fats

Perfect Pairing Suggestions

Beverage Pairings:
A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully, while the acidity complements the tangy nutritional yeast. For beer lovers, a wheat beer or light lager won’t compete with the creamy sauce. Non-alcoholic options include sparkling water with lemon or unsweetened iced tea to cleanse the palate between bites.

Side Dish Recommendations:
Roasted Brussels sprouts with garlic provide a bitter contrast that balances the rich cheese sauce perfectly. Simple arugula salad with lemon vinaigrette adds peppery freshness and helps cut through the richness. Steamed broccoli or sautéed spinach boost the nutritional value while adding color and texture contrast. Garlic bread made with vegan butter transforms this into an indulgent feast.

Complete Meal Ideas:
Start with a light soup like tomato basil or vegetable broth-based options that won’t compete with the creamy main course. For entertaining, serve alongside roasted seasonal vegetables and crusty sourdough bread. Finish with fresh fruit or sorbet to cleanse the palate after such a rich dish.

Occasion Suggestions:
Perfect for weeknight family dinners, casual entertaining, or comfort food cravings. This recipe shines during cold weather months when you need something warming and satisfying quickly.

Pro Tips and Troubleshooting

Professional Techniques:
Salt your pasta water generously – it should taste like seawater. This is your only opportunity to season the pasta itself. When blending the sauce, start on low speed to prevent air bubbles, then gradually increase. The cornstarch needs to be fully dissolved to prevent lumps in the final sauce.

Common Mistakes and Solutions:
If your sauce seems too thin, simmer it longer over low heat while stirring constantly. Never boil the sauce once it’s combined with pasta – this can cause the cornstarch to break down and become gluey. If the sauce is too thick, thin it with small amounts of non-dairy milk rather than water to maintain richness.

Storage and Reheating:
Store leftovers in the refrigerator for up to 4 days. The sauce will thicken considerably when cold. Reheat gently on the stovetop with a splash of non-dairy milk, stirring frequently. Microwave reheating works but stir every 30 seconds to prevent hot spots.

Make-Ahead Strategies:
Prepare the cheese sauce up to 2 days in advance and store separately. Cook pasta fresh when ready to serve for the best texture. The sauce can be frozen for up to 3 months – thaw overnight and whisk smooth before using.

This vegan mac and cheese proves that plant-based comfort food doesn’t require compromise on flavor or satisfaction. With its foolproof technique and pantry-friendly ingredients, you’ll find yourself making this recipe whenever you need something reliably delicious in record time. The beauty lies not just in its simplicity, but in how it converts even the most skeptical eaters into believers that vegan food can be every bit as indulgent and comforting as traditional versions.