%20Cheese.%20%20Cashews%20and%20nutritional%20yeast%20create%20the%20%22cheesy%20taste! "Pin It")
I know, I know the very idea of mac 'n cheese being vegan is confusing. Cheese is very obviously not vegan. BUT, believe it or not there is some damn good vegan options for recreating that warm goodness of mac n' cheese without the actual dairy.
And don't worry, I won't even think about asking you to use that weird, fake cheese. I'm not a fan of that stuff and I like to work with whole ingredients rather than packaged foods. For the "cheese" in this recipe, we'll use cashews and nutritional yeast. When combined, they make a really unique, cheesy type flavor.
If you're making this for someone who wants the ooey, gooey cheesy-ness that comes with melting actual cheddar into milk, this cashew/nutritional yeast substitute may not do it for them. But if you're trying to replicate a cheesy flavor and satisfy the craving for a warm, comfort food without the dairy, this is definitely your dish.
And don't worry, I won't even think about asking you to use that weird, fake cheese. I'm not a fan of that stuff and I like to work with whole ingredients rather than packaged foods. For the "cheese" in this recipe, we'll use cashews and nutritional yeast. When combined, they make a really unique, cheesy type flavor.
If you're making this for someone who wants the ooey, gooey cheesy-ness that comes with melting actual cheddar into milk, this cashew/nutritional yeast substitute may not do it for them. But if you're trying to replicate a cheesy flavor and satisfy the craving for a warm, comfort food without the dairy, this is definitely your dish.
Yields: 4 Servings
1 box of uncooked pasta (any kind)
1 Cup Cashews (raw work best, but you can use whatever kind you have)
4 Cloves Garlic
1/4 Cup Chopped Onion (any kind)
1/3 Cup Olive Oil
4 Tbsp Nutritional Yeast (can be found at most health food stores)
2 Tsp Mama Garlic or Garlic Powder
1 Cup Water
Salt & Pepper to Taste (optional)
1 box of uncooked pasta (any kind)
1 Cup Cashews (raw work best, but you can use whatever kind you have)
4 Cloves Garlic
1/4 Cup Chopped Onion (any kind)
1/3 Cup Olive Oil
4 Tbsp Nutritional Yeast (can be found at most health food stores)
2 Tsp Mama Garlic or Garlic Powder
1 Cup Water
Salt & Pepper to Taste (optional)
- Boil water and cook your pasta until it is tender, but not fully cooked (al dente). Drain and set aside.
- In a food processor (I use a Ninja), grind your cashews down to a powder (pictures below).
- Add in the Garlic, Onion, Olive Oil, Nutritional Yeast and seasoning, then pulse until it is all blended into a creamy mixture.
- Slowly add the water, 1/4 cup at a time, and pulse until the mixture is pourable, but not runny. I usually use the full cup of water, but you may not need it all. It should be similar to the consistency of pancake batter.
- In a large bowl, combine the "cheese" mixture with your noodles and stir by hand until all of the noodles are coated.
- Transfer the resulting noodles to a large baking pan and preheat your oven to 375 degrees Fahrenheit.
- Optional step: sprinkle bread crumbs mixed with a tsp of mama garlic on the top of your noodles for a crunchy topping.
- Bake for 30-40 minutes.
- Let cook for 5-10 minutes and serve.
- Store leftovers in an airtight container in the refrigerator. To reheat, stir in 1-2 Tbsp of water and bake at 375 until warm.
 Step 2 - Grinding cashews to a powder  Step 6 - Noodles in baking pan |  Step 3 - Blending in the remaining ingredients  Step 7 - optional bread crumb topping |
What other vegan (no) cheese dishes have you made? What substitutes work for you? I'd love to hear how others make their non-dairy meals!
If you like what you read, I would love to hear from you in the comments section! It's fun to get feedback and it helps me create future posts. And be sure to stay in touch on Instagram, Twitter, Pinterest or RSS!
