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Vegan Cheese: The Ultimate Guide to Plant-Based Cheese

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Creamy, comforting vegan macaroni and cheese made with a rich cashew-based cheese sauce. This recipe is easy to customize with your favorite toppings and vegetables.

Ingredients

Scale
  • 1 cup raw cashews, soaked in hot water for at least 30 minutes (or overnight)
  • 1/2 cup nutritional yeast
  • 1/4 cup unsweetened plant-based milk (almond, soy, or oat work well)
  • 2 tablespoons lemon juice
  • 1 tablespoon tapioca starch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt, or to taste
  • Pinch of cayenne pepper (optional, for a little kick)
  • 2 tablespoons refined coconut oil, melted (optional, for extra richness and a smoother texture)
  • 1 pound elbow macaroni (or your favorite pasta shape)
  • Water for boiling pasta
  • Salt for pasta water
  • Breadcrumbs (gluten-free if needed)
  • Fresh parsley, chopped
  • Vegan parmesan cheese
  • Hot sauce
  • Roasted vegetables (broccoli, cauliflower, bell peppers)
  • Vegan bacon bits

Instructions

  1. Drain and rinse the soaked cashews thoroughly under cold water.
  2. In a high-speed blender, combine the drained cashews, nutritional yeast, plant-based milk, lemon juice, tapioca starch, garlic powder, onion powder, smoked paprika, salt, and cayenne pepper (if using).
  3. Blend on high speed until completely smooth and creamy, scraping down the sides as needed.
  4. If using coconut oil, add it to the blender and blend for a few more seconds until incorporated.
  5. Taste and adjust seasonings as needed.
  6. Fill a large pot with water and bring to a rolling boil.
  7. Add a generous pinch of salt to the boiling water.
  8. Add the elbow macaroni and cook according to package directions until al dente (about 8-10 minutes).
  9. Drain the pasta in a colander. Do not rinse.
  10. Pour the blended cheese sauce into a saucepan. Heat over medium heat, stirring constantly, until the sauce thickens (about 5-7 minutes).
  11. Add the drained macaroni to the saucepan with the cheese sauce. Stir well to coat the pasta evenly.
  12. Simmer over low heat for a few minutes, stirring occasionally, to allow the flavors to meld.
  13. Preheat oven to 375°F (190°C).
  14. Lightly grease a baking dish.
  15. Pour the macaroni and cheese into the prepared dish.
  16. Sprinkle breadcrumbs, vegan parmesan cheese, or other toppings over the top.
  17. Bake for 20-25 minutes, or until the topping is golden brown and the macaroni and cheese is bubbly.
  18. Let cool slightly before serving.
  19. Serve immediately while hot and creamy.
  20. Garnish with fresh parsley, hot sauce, roasted vegetables, or vegan bacon bits, if desired.
  21. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of plant-based milk if needed.

Notes

  • Cashew Alternatives: Sunflower seeds or white beans can be used as a base for the cheese sauce.
  • Spice it Up: Add red pepper flakes or hot sauce for a spicy kick.
  • Add Vegetables: Stir in cooked vegetables like broccoli, cauliflower, peas, or spinach.
  • Smoked Flavor: Increase the amount of smoked paprika or add a drop or two of liquid smoke.
  • Gluten-Free Option: Use gluten-free macaroni and breadcrumbs.
  • Creamier Sauce: Add a tablespoon of vegan cream cheese or sour cream.
  • Nut-Free Option: Use a combination of cooked potatoes and carrots as a base for the sauce.
  • Make it Ahead: Prepare the cheese sauce ahead of time and store it in the refrigerator for up to 3 days.
  • Broccoli Mac and Cheese: Add steamed or roasted broccoli florets.
  • Buffalo Mac and Cheese: Stir in vegan buffalo sauce.
  • Mushroom Mac and Cheese: Sauté sliced mushrooms and add them.
  • Jalapeño Popper Mac and Cheese: Add diced jalapeños and vegan cream cheese.
  • Sauce is Too Thick: Add a splash more plant-based milk.
  • Sauce is Too Thin: Simmer for a few more minutes or add a little more tapioca starch mixed with cold water.
  • Sauce is Grainy: Blend for a longer period of time or use a more powerful blender. Soaking the cashews for a longer period of time can also help.
  • Sauce Doesn’t Taste Cheesy Enough: Add more nutritional yeast.

Find it online: https://anasrecipes.com/vegan-cheese/