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Vegan Stove Top Mac and Cheese

Prep Time 30 mins
Cook Time 10 mins
Course Main Course, Side Dish
Cuisine American
Servings 4 Servings


  • ½ Pound Pasta of Choice
  • ½ Cup Raw Unsalted Cashews, Soaked in hot water for at least 45 minutes, then drained
  • 1 ¼ Cups Plain Unsweetened Plant Milk I used So Delicious Coconut Milk
  • 1 teaspoon Garlic Powder
  • 1 tsp Onion Powder
  • 1 teaspoon Mustard Powder
  • ½ teaspoon Paprika
  • ½ teaspoon Salt
  • 1 teaspoon Lemon Juice
  • ¼ Cup Nutritional Yeast
  • Black Pepper


  • Cook pasta according to package directions.
  • Meanwhile, in a high speed blender, combine the soaked and drained cashews, plant milk, garlic powder, onion powder, mustard powder, paprika, salt, pepper, lemon juice and nutritional yeast. Blend on high until the mixture is completely smooth. At least 1-2 minutes.
  • Drain the pasta and return it to the pot. Add all of the cheese sauce into the pot with the pasta and turn the burner back onto medium.
  • Cook gently stirring until the sauce soaks into the pasta and everything is hot. About 4-5 minutes.
  • Serve.
Keyword cherry tomato pasta, Comfort Food, Mac and Cheese, Macaroni