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cashew mac and cheese
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5 from 7 votes

Easy Cashew Mac and Cheese

Cashew Mac and Cheese is smokey, creamy, delicious, and melts in your mouth. Top it with coconut bacon, and take your mac and cheese to the next level!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entrees
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 549kcal
Author: Kathy Carmichael

Ingredients

Cashew Cheese Sauce

  • 1 cup raw cashews soaked overnight. You don't have to soak them if you have a high-quality high-speed blender.
  • ½ cup unsweetened oat milk or plant milk of choice
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons White Miso Paste
  • 4 Green Onions bottom greens removed
  • 2 cloves garlic
  • 1 Tablespoon Dijon Mustard
  • 1 Shallot
  • 2 teaspoons garlic powder
  • 2 teaspoons pepper
  • 6 Tablespoons Nutritional Yeast
  • 1 Tablespoon Liquid Smoke I used hickory flavor
  • 1 roasted red pepper I used a jarred packed in water
  • 1 teaspoon paprika

Coconut Bacon (optional)

Pasta

  • 16 ounces of noodles of choice

Instructions

Cashew Cheese Sauce

  • Drain and rinse the raw cashews.
  • Add cashews and all ingredients, except the macaroni, in a blender.
  • If you soak your cashews, it takes less time to blend (I used a Vitamix)
  • If you did not soak your cashews, you must blend until smooth.

Noodles

  • In a large pot, fill ¾ of water and 2 teaspoons of salt.
  • Wait until the water starts boiling before adding macaroni.
  • Follow the directions on the package (I boiled for 7 minutes per package instructions).
  • Drain noodles completely in a colander.
  • Return the noodles to the pan.
  • Add the sauce to the hot noodles.
  • You do not need to heat the sauce. The sauce will heat when poured and stirred onto the hot noodles.
  • Serve and add coconut bacon crumbled on top (optional)

Video

Notes

  • You don't have to soak the cashews overnight if you have a high-quality, high-speed blender. 
  • Soak the cashews overnight in water if you don't have a great blender. Or, a quick and easy way to expedite that process is to bol the cashews for 10 minutes, drain the water and blend them with the other ingredient.
  • For fresh lemon juice all year round, consider juicing lemons when in season and freezing them in Souper Cubes. Each opening freezes 2 Tablespoons of lemon juice or any liquid that can be added to any recipe.
  • When reheating this cashew mac and cheese recipe, add some plant milk or water and use the reheat food option on the microwave.
  • If making the cheese sauce in advance, refrigerate and reheat when ready to use. Add a little vegetable broth or water to make the sauce thinner.
  • When freezing the sauce, leave at least 1 inch between the top of the container and the lid to avoid freezer burn.
  • Freeze for up to 3 months.
  • Thaw frozen sauce in the refrigerator overnight, and reblend in a blender. You may need to add a little water.
Optional Toppings
  • Add hot sauce
  • Add scallions
  • Add salsa or chopped tomatoes.
  • Add jalapeños
  • Add balsamic roasted vegetables

Nutrition

Calories: 549kcal | Carbohydrates: 77g | Protein: 20g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 353mg | Potassium: 642mg | Fiber: 9g | Sugar: 7g | Vitamin A: 190IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 4mg