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Easy Stovetop Vegan Mac and Cheese
Prep Time
5 mins
Cook Time
10 mins
Cashew Soaking Time
20 mins
Total Time
35 mins
 

This easy stovetop vegan mac and cheese makes for a quick plant based weeknight meal! It's tangy, creamy, and very cheezy!

Course: Dinner, Main Course
Cuisine: American
Keyword: Easy, Gluten Free, Mac and Cheese, Plant Based, Stovetop, Vegan
Ingredients
  • 8 oz pasta, elbows are best! (use gluten-free if needed)
  • 1 cup raw cashews, soaked in hot water for 20 minutes then drained
  • 3/4 cup water
  • 1-2 tbsp lemon juice (I used 2 tbsp, I like a really tangy sauce)
  • 1/2 tbsp apple cider vinegar
  • 1 tbsp white miso
  • 1 tbsp tamari
  • 1/2 tbsp tomato paste
  • 2 tbsp vegan butter
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1/2 tsp each: chilli powder, smoked paprika, onion powder, garlic powder
  • 1/4 tsp mustard powder
Instructions

  1. Cook pasta according to package until al dente. Make sure you reserve 1 cup of pasta water!

  2. While the pasta is cooking, combine the remaining ingredients in a blender and blend until very smooth. The sauce will be very pale - do not worry! The colour will change when it cooks.

  3. Drain the pasta (I know I am being repetitive, but reserve 1 cup of pasta water!) and return the pasta to the pot. Add the cheese sauce and warm over low heat.

  4. Cook the mac and cheese so the sauce has a chance to warm up, develop flavour, and change colour, about 5-7 minutes. Stir occasionally and thin the sauce as desired using the reserved pasta water - I used about 1/2 cup.

  5. Serve warm and enjoy!