Vegan Cashew Cream Mac & Cheese with Herbs

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Vegan Cashew Cream Mac & Cheese with Herbs

Introduction

There’s nothing quite like a warm, creamy bowl of mac and cheese — that nostalgic comfort food that instantly makes everything feel better. But what if you could enjoy all that indulgent creaminess without a drop of dairy? Enter the Vegan Cashew Cream Mac & Cheese with Herbs, a luscious, plant-based twist on a beloved classic that’s as rich and satisfying as the original — maybe even better.

This recipe delivers everything you love about mac and cheese: silky sauce, tender pasta, and deep flavor. Instead of butter and cheese, it uses soaked cashews, nutritional yeast, and aromatic herbs to create a luxuriously creamy texture with a subtly nutty depth. Fresh thyme, parsley, and a hint of garlic bring freshness and balance, transforming this comfort classic into a gourmet vegan dish that’s perfect for weeknights or entertaining.

Whether you’re vegan, lactose intolerant, or simply looking to eat lighter, this dish will win you over with its comforting warmth and vibrant flavor. It’s easy, wholesome, and guaranteed to make you forget there’s no cheese involved.

Background

Mac and cheese has long been an American favorite, tracing its origins back to the 18th century when Thomas Jefferson introduced the dish after discovering pasta in Europe. Traditionally made with butter, milk, and cheese, it’s evolved into countless regional variations — from baked casseroles to creamy stovetop versions.

The vegan adaptation of mac and cheese has become a culinary movement in its own right, fueled by creativity and the power of plant-based ingredients. Cashews, with their natural creaminess and mild flavor, have become the hero of this transformation. Blended with plant milk, spices, and herbs, they create a velvety, cheese-like sauce that rivals the original in taste and texture.

This Vegan Cashew Cream Mac & Cheese with Herbs celebrates that evolution — comfort food made modern, indulgent yet nourishing.

Why You’ll Love This Recipe

  • Ultra-creamy and satisfying: Cashew sauce mimics real cheese beautifully.
  • Nutrient-rich: Packed with plant protein, healthy fats, and B vitamins.
  • Dairy-free & vegan: Perfect for lactose-intolerant and plant-based eaters.
  • Customizable: Works with gluten-free pasta or additional vegetables.
  • Quick & easy: Ready in under 30 minutes.

Ingredients & Equipment

For the Cashew Cream Sauce

  • 1 cup raw cashews (soaked in hot water for 20–30 minutes)
  • 1 ½ cups unsweetened almond milk (or any plant-based milk)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric (for color)
  • Salt and pepper, to taste

For the Pasta

  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 340 g (12 oz) elbow macaroni or short pasta of choice
  • 1 tablespoon all-purpose flour (optional, for extra thickening)

For the Herb Garnish

  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped chives or thyme
  • Optional: crushed red pepper flakes for a light kick

Equipment

  • Blender or food processor
  • Saucepan
  • Large pot for boiling pasta
  • Whisk and spatula

Step-by-Step Instructions

Step 1: Soak the Cashews

Place raw cashews in a bowl and cover them with hot water. Let them soak for at least 20–30 minutes to soften. Drain before blending.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside, reserving ½ cup of cooking water.

Step 3: Make the Cashew Cream Sauce

In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, mustard, garlic, onion powder, smoked paprika, turmeric, salt, and pepper. Blend until smooth and creamy. If the mixture is too thick, add a splash more plant milk until silky.

Step 4: Prepare the Sauce Base

In a saucepan, heat olive oil over medium heat. Add chopped shallot and sauté until translucent. (Optional: whisk in 1 tablespoon of flour for a thicker sauce.) Pour in the blended cashew mixture and whisk continuously for 3–4 minutes until it thickens slightly and coats the spoon.

Step 5: Combine Pasta and Sauce

Add cooked pasta directly to the pan with the cashew sauce. Stir to coat evenly, adding reserved pasta water a bit at a time to loosen if needed. The sauce should cling to the noodles luxuriously.

Step 6: Add Fresh Herbs

Turn off the heat and fold in chopped parsley, thyme, and chives. Adjust seasoning with more salt, pepper, or lemon juice to brighten the flavors.

Step 7: Serve Warm

Spoon the creamy vegan mac and cheese into bowls, garnish with extra herbs, and finish with a sprinkle of red pepper flakes for color and gentle heat.

Expert Tips & Troubleshooting

  • No high-speed blender? Boil cashews for 10 minutes instead of soaking to soften them quickly.
  • Too thick? Add a splash of warm plant milk to thin the sauce.
  • Too runny? Let the sauce simmer for a few minutes to reduce and thicken naturally.
  • Want more “cheesy” flavor? Add extra nutritional yeast or a teaspoon of miso paste.
  • Boost texture: Mix in steamed broccoli, peas, or spinach for added nutrition.

Variations & Customizations

  • Baked Mac & Cheese: Transfer to a baking dish, top with breadcrumbs mixed with olive oil, and bake at 180°C (350°F) for 15–20 minutes.
  • Smoky BBQ Version: Add smoked paprika and roasted mushrooms for depth.
  • Gluten-Free: Use gluten-free pasta or chickpea pasta for a protein boost.
  • Truffle Twist: Drizzle with a few drops of truffle oil before serving for gourmet flair.
  • Green Goddess Mac: Blend a handful of spinach or kale into the sauce for a vibrant color and extra nutrients.

Serving & Presentation Ideas

Serve this creamy vegan mac and cheese in warm bowls with a sprinkle of chopped herbs on top and a drizzle of olive oil. Pair it with a crisp green salad or roasted vegetables for a complete meal.

For gatherings, serve in small ramekins as individual portions or top with crunchy herb breadcrumbs for extra texture. It’s a beautiful dish to showcase at potlucks or cozy dinner parties — creamy, fragrant, and elegantly rustic.

Storage & Make-Ahead Tips

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm gently on the stovetop with a splash of plant milk to restore creaminess.
  • Freeze: The sauce (without pasta) freezes well for up to 1 month. Thaw overnight and re-blend before using.

FAQ

Can I use roasted cashews instead of raw?
Raw cashews are best because they blend into a smoother, more neutral cream. Roasted cashews may make the sauce too strong or gritty.

Can I skip nutritional yeast?
Yes, though it adds a cheesy depth. You can replace it with 1 teaspoon of miso paste or a small squeeze of mustard for umami.

What’s the best pasta for this recipe?
Elbow macaroni is traditional, but penne, fusilli, or shells work beautifully since they hold the sauce well.

Conclusion

The Vegan Cashew Cream Mac & Cheese with Herbs proves that you don’t need dairy to enjoy pure comfort. With its silky cashew base, aromatic herbs, and rich depth of flavor, it redefines what vegan comfort food can be — indulgent yet wholesome, simple yet sophisticated.

Each bite delivers cozy nostalgia and modern freshness in perfect harmony. Whether you’re feeding family, entertaining guests, or treating yourself after a long day, this dish brings warmth and joy to every table.

Creamy, herby, and utterly satisfying — this vegan mac and cheese is comfort food, reinvented with love and flavor in every forkful.

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