This mac and cheese skips store-bought vegan cheese entirely. The sauce is built from blended cashews, potatoes, carrots, and nutritional yeast — whole ingredients that produce a genuinely thick, creamy coating without any processed substitutes. It works on a weeknight and holds up well enough to bake for company.
The technique that matters
Two things determine whether this sauce turns out silky or grainy. First, the potatoes and carrots need to be cooked until they are completely soft — not just tender, but falling apart when pressed. Any resistance left in them will show up as texture in the final sauce no matter how long you blend. Second, the blending itself needs to run long enough for the cashews to fully break down and incorporate with the vegetables. A high-speed blender handles this in about 60 seconds. A standard blender needs closer to two full minutes, and blending in smaller batches gives better results than cramming everything in at once. Get both of these right and the sauce will coat the pasta the way a proper cheese sauce does.
If something goes sideways
- Sauce is too thick after blending: Add vegetable broth a tablespoon at a time and blend briefly. The sauce thickens further once it hits the warm pasta, so err slightly on the thinner side before combining.
- Sauce tastes flat: Nutritional yeast is the main driver of savory depth here. Add another tablespoon and blend again, then check the salt. Both usually need a small bump after the vegetables dilute the seasoning.
- Sauce separates or looks oily after baking: This usually means the coconut milk split from the heat. It is still safe to eat — stir it back together before serving. Using full-fat coconut milk (not light) makes this less likely.
- Breadcrumb topping is soggy: The pasta needs to go into the baking dish while the sauce is still hot. If the mixture has cooled before it goes in the oven, the topping steams instead of crisps. Skip the garnish of extra paprika or nutritional yeast on top — not worth the extra dish when the breadcrumb topping already handles the finish.
- Pasta has absorbed all the sauce by the time you serve it: Macaroni keeps drinking liquid as it sits. If you are not serving immediately, hold back about a quarter of the sauce and stir it in just before plating.
About the ingredients
- Raw cashews: They need to be raw, not roasted or salted. Roasted cashews change the flavor of the sauce and salted ones make seasoning control difficult. Raw cashews are sold in most grocery stores near the bulk nuts or baking aisle.
- Nutritional yeast: This is what gives the sauce its savory, cheese-like quality. It is sold as flakes or powder — both work. Look for it near the health food or specialty ingredients section. Do not substitute brewer’s yeast; they are not the same thing.
- Coconut milk: Use full-fat canned coconut milk, not the refrigerated carton kind. The fat content is what adds richness. If coconut flavor is a concern, it is very mild once blended with everything else.
- Sweet onion: A regular yellow onion works fine if that is what you have. The sweetness matters less once the onion is sautéed to golden.
Keeping and reheating
Leftovers keep in an airtight container in the fridge for up to four days. The pasta will absorb the sauce as it sits, so it reheats better with a splash of water or vegetable broth stirred in — start with two tablespoons per serving. Reheat on the stovetop over medium-low heat, stirring frequently, or microwave in 60-second intervals with a damp paper towel over the top to hold in moisture. The baked version reheats well in a 325°F oven for about 15 minutes, covered with foil to prevent the topping from burning. This recipe does not freeze well — the blended potato and cashew base tends to become grainy after thawing.
Dairy-Free Mac and Cheese
Ingredients
- 16 ounces large macaroni
- 6 small potatoes diced
- 3 medium carrots diced
- ½ large sweet onion chopped
- 5 cloves garlic chopped
- 1 tablespoon olive oil
- ¾ cup vegetable broth
- 1 cup raw cashews
- ⅓ cup coconut milk
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon smoked paprika
- breadcrumbs for topping (optional, if baking)
Instructions
- Soak a cup of cashews in hot water for about 30 minutes.
- Cook macaroni according to package directions in salted boiling water until al dente. Drain and set aside in a large mixing bowl.
- Fill a medium pot with water and bring to a boil over high heat. Add the diced potatoes and carrots and cook for 15–20 minutes until completely fork-tender. Drain and set aside.
- While vegetables are cooking, sauté garlic and onions with olive oil in a small pan over medium heat until they have a golden brown tint.
- Transfer the cooked potatoes, carrots, sautéed onions, and garlic to a high-speed blender. Optionally, reserve a quarter of the onions and garlic to stir into the finished dish for extra texture.
- Add vegetable broth, coconut milk, cashews and seasonings to the mixture and blend until smooth.
- Pour the sauce over the cooked macaroni and stir until evenly coated. Serve immediately. Alternatively, transfer the sauced pasta to a greased 9x13 inch (23x33cm) baking dish, sprinkle with breadcrumbs, and bake at 350°F / 175°C (160°C fan-forced) for 15 minutes until the top is golden and crispy.
- Serve hot. Garnish with extra smoked paprika or a sprinkle of nutritional yeast if desired.
Nutrition
Common questions
Can I use a regular blender instead of a high-speed one?
Yes, but blend each batch for a full two minutes and work in smaller amounts. A standard blender can get there — it just takes more time and patience than a high-speed machine.
Do I really need to soak the cashews?
If you have a high-speed blender like a Vitamix, you can skip soaking. For any other blender, soaking in hot water for 30 minutes is worth doing — unsoaked cashews in a standard blender will leave the sauce gritty.
Can I make the sauce ahead of time?
Yes — the sauce keeps in the fridge for up to three days before combining with pasta. Store it separately and reheat it gently on the stovetop, adding a little broth to loosen it back up before tossing with freshly cooked macaroni.
Is this recipe gluten-free?
The sauce itself is gluten-free. To make the whole dish gluten-free, use a certified gluten-free pasta and check that your breadcrumbs (if using) are also gluten-free.
Can I use a different pasta shape?
Any short pasta with ridges or curves works well — rotini, shells, and cavatappi all hold the sauce nicely. Avoid long pasta like spaghetti; the thick sauce does not cling to it the same way.
My family doesn’t like the taste of coconut — will they notice it?
The coconut flavor is very faint once everything is blended together with the garlic, onion, smoked paprika, and nutritional yeast. Most people do not detect it, but if you are concerned, substitute an equal amount of unsweetened oat cream or additional vegetable broth.
