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The Best Vegan Mac and Cheese

This minimal ingredient recipe may be vegan but it doesn’t lack flavor or creaminess. You don’t have to be vegan to enjoy this delightful dish!

Scale

Ingredients

Instructions

  1.  Boil approximately 2 cups of water and pour over cashews. Soak for 15 minutes.
  2. While cashews are soaking, cook pasta according to box directions. 
  3. Once cashews have soaked, drain and rinse them. Pour cashews into a high speed blender with all other ingredients except for fresh thyme and pasta. 
  4. Blend ingredients on high until a creamy cheese-like consistency forms. 
  5. Roughly chop the fresh thyme and add to the blender. Blend on low for a few seconds to incorporate. 
  6. Drain and rinse pasta. Add “cheese” sauce to pasta and stir to incorporate. Enjoy!

Notes

* If you are intolerant to garlic and onion, omit from the recipe. It still tastes delicious without! I used the Banza gluten free shells for this recipe. 

 

Keywords: gluten free pasta, gluten free, mac and cheese, dairy free pasta, dairy free mac and cheese, vegan pasta, vegan mac and cheese, healthy, quick and easy

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