This vegan mac n’ cheese is ultra-creamy with a smoky cashew-based cheese sauce.
If you’re looking for a perfect 30-minute meal for any day of the week, then you have come to the right place.
This recipe will be a new favorite for plant-based eaters and omnivores alike. Every pasta noodle is coated in an ultra-creamy and cheesy sauce and topped with crispy, smoky coconut bacon.
I am a sucker for a good pasta recipe, and this has to be one of my top favorites. It is so effortless, quick to make, and is delicious.
Why You’ll Love This Creamy Vegan Mac n’ Cheese:
Creamy, cheesy, and rich. The cheesy sauce that coats that pasta is silky smooth and creamy. To achieve that ultra-creamy texture, you blend cashews, potatoes, carrots, onion, garlic, miso, lemon, and a few spices in a blender. The addition of cashews adds a delicious nutty flavor while aiding in the smooth texture. This recipe also imparts an umami flavor from the miso paste and tamari.
Simple and easy. All of the ingredients are blended in a high-speed blender and combined with the pasta –it’s that simple. The coconut bacon only requires a few simple ingredients: coconut flakes (or sliced mushrooms), tamari, liquid smoke, and smoked paprika. Not to mention, this recipe is ready in less than 30 minutes.
100% plant-based. The nutritional yeast adds a cheesy taste to this entirely vegan mac n’ cheese. No dairy required in this one.
How to Make Creamy Vegan Mac n’ Cheese:
This is a simple, fuss-free recipe.
(Optional) Coconut Bacon
- Preheat the oven to 325°F. Add all the coconut bacon ingredients to a bowl. Toss to coat the coconut in tamari, liquid smoke, and smoked paprika. Spread the coconut out into a single layer on a baking sheet. Toast in the oven for 5 minutes, stir around, then toast for another 5 minutes until golden brown. Let cool for 10 minutes which will allow the bacon to get crispy.
Mac n Cheese
- Add potatoes, carrots, and onions to a large pot and cover with water. Bring to a boil and cook for 8-10 minutes until carrots are tender and potatoes are soft. Drain and add to a high-powered blender.
- To the blender, add the rest of the sauce ingredients. Blend until thick and smooth. Season with more salt and pepper, as desired.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, reserve ¼ cup of pasta water then drain pasta. Add pasta back to the cooking pot along with reserved pasta water and ~2 cups of sauce (or as desired). Stir to fully coat the pasta in sauce.
- Serve the pasta with fresh basil and a generous sprinkle of coconut bacon. Enjoy!
If you’re looking for more creamy vegan pasta recipes, you’ll also love this Creamy Avocado Pasta, this Vegan Roasted Red Pepper Pasta, and this Vegan Pesto Pasta Salad.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
A gooey and ultra-creamy cashew-based vegan cheese sauce with a hint of smokiness.
- 1 cup coconut flakes
- 1 tbsp tamari or low-sodium soy sauce
- ¼ tsp liquid smoke
- ¼ tsp smoked paprika
- 1 cup (145g) raw cashews, soaked in boiling water for 30 minutes
- 3 baby gold potatoes, peeled and cubed (~10 oz)
- 2 carrots, roughly chopped (~6.5 oz)
- ½ medium yellow onion, roughly chopped
- ¾ cup unsweetened non-dairy milk
- ¼ cup (20g) nutritional yeast
- 1 tbsp tamari or low-sodium soy sauce
- 1 tbsp dijon mustard
- ½ tsp garlic powder
- Juice from ½ lemon
- ½ tsp smoked paprika
- 1 tsp kosher salt, or to taste
- Black pepper, to taste
- 8 oz. rigatoni (or pasta of choice)
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Preheat the oven to 325°F. Add all the coconut bacon ingredients to a bowl. Toss to coat the coconut in tamari, liquid smoke, and smoked paprika. Spread the coconut out into a single layer on a baking sheet. Toast in the oven for 5 minutes, stir around, then toast for another 5 minutes until golden brown. Let cool for 10 minutes which will allow the bacon to get crispy.
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Add potatoes, carrots, and onions to a large pot and cover with water. Bring to a boil and cook for 8-10 minutes until carrots are tender and potatoes are soft. Drain and add to a high-powered blender.
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To the blender, add the rest of the sauce ingredients. Blend until thick and smooth. Season with more salt and pepper, as desired.
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Bring a large pot of salted water to a boil. Cook pasta according to package directions, reserve ¼ cup of pasta water then drain pasta. Add pasta back to the cooking pot along with reserved pasta water and ~2 cups of sauce (or as desired). Stir to fully coat the pasta in sauce.
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Serve the pasta with fresh basil and a generous sprinkle of coconut bacon. Enjoy!
This recipe makes more than enough sauce. I recommend 2 cups of sauce for every 8 oz. of pasta. Store leftover sauce in an airtight container for up to a week. Top on more pasta, nachos, quesadilla, or use as a spread. Get creative!
