Let’s face it — there are a lot of vegan mac and cheese recipes out there. But ours? This one stands apart with rich layers of flavor, unexpected ingredients, and a comfort-food vibe that checks all the boxes: creamy, cheesy, cozy, and completely dairy-free.
Our secret? Roasted garlic, white miso paste, and a crunchy herb topping. This combo brings out a depth and umami that most other versions miss — making this mac not just a copy of the classic, but an upgrade. Plus, we’re giving you gluten-free and nut-free options, so no one misses out at the dinner table.
🔍 Quick Recipe Snapshot
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Servings: 4–6
- Diet: Vegan, gluten-free optional, nut-free optional
🛒 Ingredients
Cheese Sauce:
- 1 cup raw cashews (soaked 4 hours or boiled 10 min) (sub sunflower seeds for nut-free)
- 1 1/4 cups unsweetened plant milk (oat, soy, or almond)
- 1 bulb roasted garlic (slice top off, drizzle with olive oil, bake at 400°F for 30 min)
- 1 tbsp white miso paste
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp onion powder
- 1/2 tsp turmeric (for color)
- Salt and pepper, to taste
Pasta:
- 12 oz elbow macaroni (gluten-free if needed)
Optional Herb Crunch Topping:
- 1/2 cup gluten-free panko or breadcrumbs
- 1 tbsp olive oil
- 1 tsp Italian herbs or chopped fresh parsley
👩🍳 Instructions
1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
2. Make the cheese sauce: In a blender, add soaked cashews (or sunflower seeds), plant milk, roasted garlic cloves, miso paste, nutritional yeast, lemon juice, onion powder, turmeric, salt, and pepper. Blend until silky smooth.
3. Heat the sauce: Pour the sauce into a pan over medium heat. Simmer 3–5 minutes, stirring, until thickened.
4. Mix and serve: Toss cooked pasta with the sauce until evenly coated.
5. Add crunch (optional): Toast breadcrumbs with olive oil and herbs in a small pan over medium heat until golden. Sprinkle on top before serving.
🍽️ Nutritional Info (per serving)
(Based on 6 servings; with cashews, without topping)
- Calories: ~380 kcal
- Protein: 13g
- Carbs: 45g
- Fat: 17g
- Fiber: 4g
- Calcium: ~120mg
- Iron: ~3mg
🌱 Substitutions & Allergen-Friendly Options
- Nut-Free? Use sunflower seeds or boiled cauliflower in place of cashews.
- Gluten-Free? Use gluten-free pasta and panko.
- Soy-Free? Swap white miso with chickpea miso.
- Oil-Free? Skip the breadcrumb topping or toast crumbs without oil.
💡 Tips & Variations
- Add veggies: Stir in steamed broccoli or peas.
- Spicy kick: Add 1/4 tsp cayenne or a splash of hot sauce.
- Extra creamy: Stir in a tablespoon of tahini for richness.
- Kid-friendly: Leave out the miso and roasted garlic for a milder taste.
🧊 Storage
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Add a splash of plant milk before microwaving or reheating on the stove.
- Not freezer-friendly due to the creamy sauce consistency.
❓ FAQs
Q: Can I prep this ahead of time?
A: Yes! Blend the sauce and store it separately. Boil pasta fresh for best texture.
Q: Is this cheesy enough for non-vegans?
A: Absolutely. Roasted garlic and miso add a cheesy depth even dairy lovers adore.
Q: What can I serve with this?
A: A crisp green salad, sautéed greens, or roasted veggies pair beautifully.
