If you have been following me for a while you probably know that I am a big fan of America’s Test Kitchen. Their crew is behind some of my favorite recipes and cookbooks. I was even lucky enough to visit their Test Kitchen in Boston a few years ago!
I’ve learned so much from them over the years and still get excited when I see them on TV or if they release a new book. That’s why I wanted to share a recipe from one of my favorite cookbooks of theirs, Vegan For Everybody (affiliate link.)
This book provides detailed information, how-to’s, and the ins and outs of vegan cooking (which, understandably, can be daunting for beginner level vegan cooks like me.)
They’ve created this not-so-average “no cheese” Vegan Mac and Cheese using elegant, yet simple flavors. You won’t find any potatoes in this dish either!
The delectable cashew cream sauce blends together nuts, cauliflower, and nutritional yeast for a creamy, cheese base.
Vegan Mac And Cheese That Tastes Real
I can understand if you’re hesitant. Mac and cheese WITHOUT cheese? Is it even possible?
While it’s not hard to replace certain flavors, a non-dairy mac and cheese recipe will never taste the same as using the real thing. However, this homemade version is a close second. You’ll be amazed at how plants can be turned into such realistic versions of our favorite animal-product-based meals.
There’s a magical ingredient revered by vegans all over the world that imitates that irresistible cheesy flavor without using dairy: Nutritional Yeast.
A few tablespoons of this gold, flaky seasoning has the ability to transform an entire dish! I promise you won’t be missing the dairy if you have nutritional yeast (or “nooch”) laying around.
The Cashew Mac and Cheese Sauce
There are many base options available when creating a vegan mac and cheese sauce, such as potatoes, nuts, or carrots.
In their version here, folks over at the ATK chose to use cashew and cauliflower and blended them together with nutritional yeast and almond milk for the most creamy “cheesy” vegan pasta sauce.
It also happens to be a great dairy-free, soy-free, plant-based alternative that you can use to serve with nacho chips on the side or layer it on top of my vegan chili recipe, or with burrito bowls.
Ingredients For Cashew Cheese:
The ingredients to make this out of this world creamy vegan “cheese” cashew sauce recipe are:
- Raw cashews – The nuts will beef up this sauce quite a bit.
- Nutritional yeast – This is what makes the dairy-free sauce taste like cheese. Find it in the bulk section of your grocery store or at a health food store.
- Cauliflower florets – Cauliflower is full of moisture, meaning when it’s softened and blended with the rest of the ingredients, it helps the sauce become super creamy.
- Dry mustard – The whopping 4 teaspoons of dry mustard enhances the cheesy flavor. More on this below.
- Turmeric – This bright seasoning helps the cashew cheese sauce transform from a bland beige to vibrant yellow.
- Almond milk – Make your own almond milk using my comprehensive guide.
- Salt – You might think that 2 teaspoons salt is way too much, however, it’s a very important part of the “cheese” flavor and maintaining balance in the sauce.
If you’re a new fan of cauliflower: It’s one of the most versatile vegetables and popular in keto recipes. It can be deep-fried and covered in barbeque sauce, boiled and blended into alfredo or cheesy sauce, or take on a ton of seasonings and added to a cauliflower curry.
A Note On Using Dry Mustard In This Recipe:
This was my first time using dry mustard in my cooking, and thinking that this might be your first too I wanted to provide you with a little more information.
Additionally, since dry mustard is one of the key ingredients to simulate the “cheesy” flavor, I wanted to take a minute and answer substitution questions you might have.
What is Dry Mustard?
The below definition comes from Eat By Date:
Dry mustard is simply ground mustard seeds which are derived from the mustard plant, a vegetable plant related to the brussels sprout and broccoli plants. Dry mustard is most often used in adding mustard flavor to vegetables and meats.
Citation: Eat By Date
Is It Okay to Use Dijon or Yellow Mustard Instead?
Good question. I wondered if I can substitute dijon mustard for dry mustard as well. Apparently, dijon mustard is a recommended substitute for dry mustard.
While it might work for other recipes, I would not recommend using dijon/yellow mustard in this plant-based mac and cheese recipe. During my recipe testings, I quickly learned that dijon mustard has more of an overpowering flavor compared to dry mustard.
In my opinion, using wet mustard made the “cheesy” vegan pasta sauce taste more like mustard than cheese.
Which Pasta Should I Buy?
I used brown rice pasta to create a gluten-free and dairy-free mac and cheese. Feel free to use any type of pasta for this recipe. Try quinoa pasta, linguine noodles, or classic elbow macaroni.
Pro Tip: When it comes to buying pasta at the store, be sure to double-check the labels and ingredients on the packaging. Most will not contain dairy or eggs, but it’s a good idea to check to make sure that it is vegan.
How To Make Vegan Mac and Cheese
- Prep the seasonings: Melt the coconut oil in a large saucepan over medium heat. Stir in the nutritional yeast, dry mustard, tomato paste, garlic, turmeric, and salt. Stir this mixture constantly for 1 minute.
- Add the milk and cook the cauliflower: Pour the almond milk into the saucepan while scraping up any browned bits on the bottom. Turn up the heat to medium-high. When the mixture comes to simmer, add the cauliflower and cashews. Reduce the heat to medium-low, and cook, partially covered, until the cauliflower is fork-tender (about 20 minutes).
- Make the cheese sauce: Working in two batches, process the cauliflower mixture in a blender or a food processor until smooth.
- Cook the pasta: When the cheese sauce is complete, cook the pasta according to the package instructions. Reserve ½ cup of the pasta water, then drain the pasta.
- Combine the cheese and pasta: Pour the cauliflower sauce into the now-empty pot and bring it to a gentle simmer over medium-low heat. Add in the drained macaroni and vinegar. Cook the mac and cheese, stirring constantly until warmed through and the sauce is slightly thickened (about 3 minutes).
- Adjust the consistency and flavor: If needed, use the reserved liquid to adjust the dish’s consistency. Season with salt and pepper to taste. Serve each bowl with a sprinkle of toasted panko breadcrumbs (for extra crunch) and chopped parsley.
Recipe Variations
- Oil – Use refined coconut oil to avoid a coconut flavor in the sauce. If you don’t have any on hand, use olive oil instead.
- Cashews – It is possible to create a nut-free vegan cheese sauce if need be. Substitute them for boiled potatoes or leave them out altogether.
- Gluten-Free – Remove the panko bread crumbs and use brown rice or quinoa pasta for a gluten-free version.
- Spice – Add a little kick with a sprinkle of chili flakes on each serving.
- Nutritional Yeast – If you’re running low on this cheesy seasoning, use 3 tablespoons of white or yellow miso paste.
- Paleo Version – If you are looking for a paleo version of this no cheese mac and cheese recipe, substitute pasta for zucchini noodles.
A Few Tips For Making The Best Vegan Mac And Cheese:
- Don’t worry if you think the sauce is too thin. It will naturally thicken once mixed with the pasta and cooked for an additional 3 minutes.
- If you’ve decided to remove the cashews, the sauce will be very thin. Blend in 1 teaspoon of tapioca powder, arrowroot flour, or cornstarch to help the sauce thicken as it cooks.
- You can make this recipe even more hardy and nutritious by adding frozen peas or steamed broccoli. Mix any additional vegetables when stirring the sauce and pasta together.
- Ensure it’s completely cooled before storing in the fridge. Mac and cheese will stay fresh in an airtight container in the fridge for 5 to 7 days.
- Vegan mac and cheese can easily be reheated in the microwave for 1 to 2 minutes, or heated in a saucepan with a little extra almond milk or oil.
Want more? Most Popular Vegan Recipes on The Blog:
Get your veggie on with these super delicious vegan recipes:
- Mexican Quinoa Recipe – Made in one pan & ready in 30 min.
- French Lentil Soup
- Vegan Sweet Potato Soup Recipe
- The Best Vegan Chili Recipe
Other Pasta Recipes To Try:
Try any of these easy pasta recipes as a versatile main or side dish:
- Zucchini Pasta – 5-ingredient recipe
- Sweet Potato Pad Thai
- Butternut Squash Noodles
Vegan Mac and Cheese Recipe
Ingredients
- 1/3 cup coconut or olive oil
- ¼ cup nutritional yeast
- 4 teaspoons dry mustard
- 1 tablespoon tomato paste
- 2 garlic cloves peeled and minced
- ½ teaspoon ground turmeric
- Kosher salt and pepper
- 4 ½ cups unsweetened almond milk
- 10 ounces 3 cups cauliflower florets, cut into ½ inch pieces
- 1 ¼ cups raw cashews chopped
- 1 pound 16 ounces brown rice or regular elbow macaroni
- 1 tablespoon distilled white vinegar
- ¼ cup panko bread crumbs lightly toasted - Optional
- 3-4 tablespoons Italian Parsley chopped - Optional
Instructions
- Heat oil in large saucepan over medium heat. Stir in nutritional yeast, dry mustard, tomato paste, garlic, turmeric, and 2 teaspoons of salt*. Cook, stirring constantly for a minute.
- Stir in the almond milk, scraping up any browned bits and bring it to a simmer over medium-high heat. Stir in the cauliflower and cashews; reduce the heat to medium-low, and cook, partially covered, until cauliflower is soft enough that it falls apart when poked with a fork, 20 minutes or so.
- Working in two batches, process the cauliflower mixture in a blender (or a food processor) until smooth.
- Meanwhile, cook the pasta according to the packaging instructions. Reserve ½ cup of the cooking liquid and drain the pasta.
- Pour the cauliflower sauce into now-empty pot and bring it to a gentle simmer over medium-low heat.
- Add in the drained macaroni and vinegar and cook, stirring constantly, until warmed through and the sauce is slightly thickened, 3 minutes.
- If needed, use the reserved liquid to adjust consistency. Season with salt and pepper to taste. If preferred, sprinkle each bowl with toasted panko breadcrumbs and chopped parsley.
- Serve.
Notes
Variations:
- Oil - Use refined coconut oil to avoid a coconut flavor in the sauce. If you don’t have any on hand, use olive oil instead.
- Cashews - It is possible to create a nut-free vegan cheese sauce if need be. Substitute them for boiled potatoes or leave them out altogether.
- Gluten-Free - Remove the panko bread crumbs and use brown rice or quinoa pasta for a gluten-free version.
- Spice - Add a little kick with a sprinkle of chili flakes on each serving.
- Nutritional Yeast - If you’re running low on this cheesy seasoning, use 3 tablespoons of white or yellow miso paste.
- Paleo Version - If you are looking for a paleo version of this no cheese mac and cheese recipe, substitute pasta for zucchini noodles.
Nutrition
This recipe is adapted with minor changes from Vegan for Everybody.
This post was originally posted in April 2017. It has been updated with new helpful information with no changes to the original recipe in June 2020.
Melissa Sperka
A must-make for my Vegan friends they’ll be so impressed!
Aysegul Sanford
YAY! Thanks Melissa!
Wendy Balaban
I have made this twice for a buffet table. It is excellent. I used gluten-free pasta. I am wondering if it is possible to freeze this dish.
Aysegul Sanford
Hi Wendy.. Thanks for letting me know. I am so glad you liked the recipe.
I think I froze it once. It was a little mushy after it was thawed, but still tasted good. I wouldn’t serve it to my guests though.
Hope this helps.
Carol R
I just made this and it was surprisingly good. We are not vegans, but I had all the ingredients at home so I decided to give it a try. It was stellar. Thank you for sharing.
Aysegul Sanford
So happy to hear that Carol.
Thanks for letting me know.
Cheers!
Ella
I think it’s important to note that the recipe calls for refined coconut oil – which doesn’t have any scent or flavour – or people might wind up with coconutty mac & cheese!
Bina
Love America’s Test Kitchen and the book looks exciting!! Being from India, a lot of the tradtional dishes are vegan so I end up cooking vegan dishes a major part of the time 🙂
Traci | Vanilla And Bean
Cashews and cauliflower…. the dynamic duo constantly impressing me with their stealth health! This looks fabulous Aysegul and I know SO over the top tasty… just look at that ingredient list! I’m with you on vegan eating… and while I consider myself vegetarian, I eat a lot of vegan food. I’ve had nut ‘cheese’ and while it’s fabulous, I still eat the real deal at least several times a week. ATK made this into a fabulous recipe and you’ve highlighted it’s delicious beautifully!
Aysegul Sanford
You are the sweetest Traci. Thank you.
Steph
Yes I love vegan eggplant dishes
Kathy
I am learning more and more about vegan cooking and starting to feel the health benefits. Thank you for your blog. I enjoy it so much and look forward to reading it for your great recipes and wonderful ideas. All my best to you!
Christa
Vegan for 6 years, vegetarian before. I love taking recipes and converting them. Definitely going to try this mac and cheese.
Penni
I cook (lacto-ovo) vegetarian a lot of the time but don’t often go completely vegan. Gonna make a point to try this recipe, for sure, though! It looks and sounds delicious!
JOANNE weissman
I’ve tried vegan recipes with success
Hannah
I cook and bake vegan most of the time. I find the baking to be most challenging, and I do actually love eggs, so I’ve reintroduced eggs into my baking and have been very pleased with the results. (My blog is hbcooks.com, should you want to check it out! I call it a food blog for academics).
All best,
Hannah
Aysegul Sanford
Hey Hannah!
How fun. I do love eggs as well, but found that flax eggs make a good substitute for baking.Though I have to say, it failed me a couple of times.
I will check out your blog.
Thank you for stopping by!
Kristin McNamara Freeman
It is my weekly project to do at least three main meals vegan as I learn how to keep my blood sugar tests in a good range with the change of food choices. Slowly I am obtaining recipes that work with how my body operates and I am successful in adding new dishes throughout each day that are vegan. This recipe contains a few items I have not included and tested, but it reads to be delicious and I will definitely try it.
Aysegul Sanford
WOW! 3 recipes a week. So impressive. I have to challenge myself to do so.
Thank you for stopping by!
Jill
I tried my hand at vegan for a few years and i found that i learned so much amount cooking during that time. We now eat vegetarian/pescatarian which seems to work well for us. I would soak those cashews though for better digestion.
Jill
update: i just made this dish and realized that the cashews are cooked, so maybe pre soaking isn’t necessary? The texture of the sauce was spot on, super thick and creamy right out of the (vitamix) blender. I’m not a fan of the coconut oil though, it’s really pronounced and almost makes the dish “sweet” so next time i make this i will use a neutral tasting oil. am i alone on this?
Aysegul Sanford
Hi Jill,
You are right, you do not need to soak the cashews because you cook them. I also know what you mean with coconut oil. I didn’t feel too much of a sweet flavor but made sure to update the recipe with your comment.
Thank you so much for letting us know. Good luck!
Abby
I love trying vegan recipes even though I could never do it full time. One of my favorites is a butternut squash and lentil curry.
Aysegul Sanford
Ohh I love butternut squash and lentil curry. Have you seen this recipe?
https://foolproofliving.com/slow-cooker-butternut-squash-lentil-stew/
It is not a curry, it is just as good.
Thank you for stopping by Abby. All the best of luck!
Svetlana
I have tried cooking vegan dishes and it always leaves me feeling so light but at the same time I feel full. I also always return to vegan cooking whenever I feel like I don’t get enough vitamins and start to feel under the weather. All the veggies always get me back on my feet! 🙂 I found your blog recently and I am already all over it! I have broccoli feta soup in my fridge now – love it so much! Thank you Aysegul!
Aysegul Sanford
Thank you Svetlana! It is so nice to hear that you liked my website.
I too cook more vegan dishes when I feel under the weather. Eating more veggies and fruits always make me feel better.
All the best of luck!
Stephanie
Oh my goodness, this look insanely delicious! In my early 20’s I went vegan for 3 years due to, well I’ll spare you the details. I made a vegan mac n cheese sort of similar but I haven’t made it since and you have me very intrigued by this recipe. Like you I love my cheese but it’s always a good idea to incorporate non-cheese dishes to our diets. xO
Aysegul Sanford
WOW! 3 years??? Good for you. I do not if I could do it. After eating this mac and cheese, my husband asked that I cook more vegan food. It was a shock and I couldn’t believe what I was hearing. I am cooking different recipe from the book every week and so far he is happy. Though I am not sure if I could do it forever..
Thank you for stopping by my friend. <3
Daniele K
Not much vegan cooking around here, as you can imagine, but you know I’m always game to try new menus. Like you, I love America’s Test Kitchen. Hope you guys are settling in nicely in your new home.
Aysegul Sanford
Hey Daniele,
Vegan cooking is new to me too, but it is so much fun. This book has so much useful information for beginners and it has been really interesting to different ways of cooking with everyday ingredients.
I hope you guys are doing well.
Much love and hugs to you and Mark from Vermont.
Benny
I’m not at all vegan but I would 100% give this a try because it looks freaking fantastic.
Aysegul Sanford
That is so nice to hear Benny. Thank you.
Make sure to enter the giveaway. This book is awesome!
Benny
Honestly, I’ve never once tried to cook vegan intentionally in my life. I’m going to give this one a go. My wife would be VERY happy if I ate a little more healthy. Alright, alright. I’ll sign up for the weekly e-mail 😉
Aysegul Sanford
Ha ha.. I feel the same way about my husband’s eating habits. I guess all wifes are similar 🙂
I hope you and your wife will like this recipe as much as we did in our house.
All the best of luck and thank you so much for stopping by!
Aimee
I make something very similar to this and it’s DELICIOUS! As always, your styling and photos are diviiiiine. Hope you’re well, my dear!
Aysegul Sanford
oh yeah?! It is my favorite thing to eat lately. It is hard to believe that it is vegan. Those folks over at ATK are geniuses. 🙂
Hope you are well my dear friend. <3