Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup raw cashews, soaked in hot water
- 12 oz (340 g) elbow macaroni
- 1 1/2 cups unsweetened non-dairy milk
- 1/2 cup water or vegetable broth
- 1/4 cup nutritional yeast
- 2 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 cloves garlic
- Spices: 1 tsp onion powder, 1/2 tsp paprika, 1/4 tsp turmeric (optional), 1–1 1/4 tsp fine sea salt, 1/4 tsp black pepper
- 3 1/2 tbsp olive oil or vegan butter, divided
- 3/4 cup panko breadcrumbs
- Fresh parsley, for serving (optional)
Do This
- 1. Soak cashews in very hot water for 15–20 minutes. Preheat oven to 375°F (190°C) and lightly grease a 2–2.5 qt baking dish.
- 2. Cook elbow macaroni in a large pot of well-salted boiling water until al dente. Drain and set aside.
- 3. Drain cashews and blend with non-dairy milk, water/broth, nutritional yeast, lemon juice, Dijon, garlic, spices, and 2 tbsp oil/butter until completely smooth and creamy.
- 4. Pour sauce into the empty pasta pot and simmer over medium heat, stirring, for 3–5 minutes until slightly thickened. Adjust seasoning.
- 5. Stir cooked pasta into the sauce. In a bowl, mix breadcrumbs with remaining 1 1/2 tbsp oil/butter, a pinch of salt, pepper, and garlic powder.
- 6. Transfer sauced pasta to the baking dish, top evenly with breadcrumbs, and bake 10–15 minutes until bubbly and golden. Rest 5 minutes, garnish with parsley, and serve hot.
Why You’ll Love This Recipe
- Ultra-creamy, silky cashew “cheese” sauce with deep flavor from Dijon and nutritional yeast – no actual cheese required.
- Comforting and cozy like classic mac and cheese, but completely dairy-free and easy on sensitive stomachs.
- Crunchy, golden breadcrumb topping adds the perfect contrast to the creamy pasta beneath.
- Weeknight-friendly, make-ahead friendly, and crowd-pleasing for vegans and non-vegans alike.
Grocery List
- Produce: Garlic, lemons, fresh flat-leaf parsley (optional, for garnish).
- Dairy: Unsweetened non-dairy milk (such as almond, oat, soy, or cashew), vegan butter (if using instead of olive oil).
- Pantry: Raw cashews, elbow macaroni, nutritional yeast, Dijon mustard, vegetable broth (optional), panko breadcrumbs, olive oil, onion powder, garlic powder, paprika, turmeric (optional), fine sea salt, black pepper.
Full Ingredients
For the Pasta
- 12 oz (340 g) dry elbow macaroni
- 1 tbsp kosher salt (or 1 1/2 tsp fine sea salt), for salting the pasta water
For the Creamy Cashew “Cheese” Sauce
- 1 cup (about 140 g) raw cashews
- 1 1/2 cups (360 ml) unsweetened non-dairy milk (almond, oat, soy, or cashew)
- 1/2 cup (120 ml) water or low-sodium vegetable broth
- 1/4 cup (20 g) nutritional yeast
- 2 tbsp (30 ml) fresh lemon juice (about 1 medium lemon)
- 2 tsp Dijon mustard
- 2 cloves garlic, roughly chopped
- 1 tsp onion powder
- 1/2 tsp sweet paprika
- 1/4 tsp ground turmeric (optional, for color)
- 1–1 1/4 tsp fine sea salt, to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp (30 ml) olive oil or melted vegan butter
For the Crispy Breadcrumb Topping
- 3/4 cup (about 45 g) panko breadcrumbs (or regular dry breadcrumbs)
- 1 1/2 tbsp (22 ml) olive oil or melted vegan butter
- 1/4 tsp garlic powder
- Pinch fine sea salt and freshly ground black pepper
For Serving (Optional)
- 2 tbsp chopped fresh flat-leaf parsley
- Extra freshly ground black pepper
- Pinch smoked paprika or extra nutritional yeast, for sprinkling
Step-by-Step Instructions
Step 1: Soak the cashews and heat the oven
Place the raw cashews in a heatproof bowl and cover with very hot water (just off the boil). Let them soak for at least 15–20 minutes to soften. This helps them blend into an ultra-smooth, creamy sauce. If you have extra time, you can soak them for up to 1 hour for an even silkier texture.
While the cashews soak, preheat your oven to 375°F (190°C). Lightly grease a 2–2.5 quart (about 2 liter) baking dish with a little olive oil or vegan butter and set it aside.
Step 2: Cook the pasta
Bring a large pot of water (about 4–5 quarts / 4–5 liters) to a rolling boil. Add the kosher salt to season the water well; this is your main chance to flavor the pasta itself.
Add the elbow macaroni and cook according to package directions until just al dente (usually about 7–9 minutes). Aim for the lower end of the range so the pasta does not overcook in the oven. Stir occasionally to prevent sticking.
When the pasta is al dente, drain it in a colander. Give the pot a quick rinse if needed, then set the drained pasta and the empty pot aside separately.
Step 3: Blend the cashew “cheese” sauce
Drain the soaked cashews and discard the soaking water. Place the cashews in a high-speed blender.
Add the non-dairy milk, water or vegetable broth, nutritional yeast, lemon juice, Dijon mustard, garlic, onion powder, paprika, turmeric (if using), 2 tbsp olive oil or melted vegan butter, 1 tsp fine sea salt, and 1/4 tsp black pepper.
Blend, starting on low and gradually increasing to high speed, until the mixture is completely smooth and velvety, 1–2 minutes in a high-speed blender (a bit longer if yours is less powerful). Scrape down the sides of the blender as needed. Taste and adjust: add a little more salt for savoriness, more lemon juice for brightness, or an extra tablespoon of nutritional yeast for a “cheesier” flavor.
Step 4: Thicken the sauce on the stove
Place the empty pasta pot back on the stove over medium heat. Pour the blended cashew sauce into the pot, scraping out every last bit with a spatula.
Cook, stirring frequently with a wooden spoon or spatula, until the sauce is steaming and slightly thickened, 3–5 minutes. It should coat the back of a spoon and feel like a creamy cheese sauce. If it thickens too much, whisk in an extra splash or two of non-dairy milk or water to loosen it. If it feels too thin, let it simmer for another minute or two, stirring, until it reaches a luscious, pourable but rich consistency.
Step 5: Make the crispy breadcrumb topping
While the sauce is heating, prepare the topping. In a small bowl, combine the panko breadcrumbs, 1 1/2 tbsp olive oil or melted vegan butter, garlic powder, and a pinch of salt and pepper. Toss with a fork until all the crumbs are evenly moistened and look slightly clumpy. This helps them brown evenly and become extra crisp in the oven.
If you want an even crunchier top, you can briefly pre-toast the breadcrumbs: warm a small skillet over medium heat, add the breadcrumb mixture, and cook, stirring constantly, for 2–4 minutes until light golden. Remove from the heat immediately, as they will darken further in the oven. This step is optional but adds great texture.
Step 6: Combine the pasta and sauce
Turn the heat under the pot of thickened cashew sauce down to low. Add the drained elbow macaroni to the pot and stir gently until every piece of pasta is thoroughly coated in the creamy sauce. If the sauce seems too thick, add 1–2 tbsp more non-dairy milk or water and stir again until silky.
Taste a piece of pasta and adjust seasoning if needed, adding a pinch more salt, pepper, or nutritional yeast to suit your taste.
Transfer the sauced pasta to the prepared baking dish, spreading it into an even layer and smoothing the top slightly with a spatula.
Step 7: Bake until bubbly and golden
Sprinkle the breadcrumb mixture evenly over the surface of the mac and “cheese,” making sure to cover the entire top for maximum crunch.
Place the baking dish on the middle rack of the preheated oven and bake for 10–15 minutes, or until the edges are bubbling and the breadcrumbs are crispy and golden brown. If you like a deeper color, you can switch to the broiler for the last 1–2 minutes, watching very closely so the topping does not burn.
Remove from the oven and let the dish rest for 5–10 minutes. This short rest allows the sauce to thicken slightly and cling beautifully to the pasta. Just before serving, garnish with chopped fresh parsley, a few extra grinds of black pepper, and a light sprinkle of smoked paprika or nutritional yeast if desired. Serve hot.
Pro Tips
- For the smoothest sauce, soak well and blend long enough. If you do not have a high-speed blender, soak the cashews longer (up to 1–2 hours) or even simmer them in water for 10 minutes before blending.
- Salt your pasta water generously. Properly seasoned pasta makes the whole dish taste more like classic mac and cheese. The water should taste pleasantly salty, like the sea.
- Adjust the sauce thickness to your liking. It will thicken slightly as it bakes and cools. Keep it a bit looser than you think you want before the oven stage.
- Make the topping truly crunchy. Ensure every breadcrumb is lightly coated in oil or vegan butter. Dry patches will not brown as nicely.
- Do not overbake. Once the top is golden and the edges are bubbling, pull it out. Overbaking can dry out the sauce and make the pasta too soft.
Variations
- Gluten-free version: Use gluten-free elbow pasta and gluten-free panko or crushed gluten-free crackers for the topping. Reduce the baking time by a few minutes to avoid over-softening the pasta.
- Smoky cashew mac: Add 1/2 tsp smoked paprika (in place of or in addition to the sweet paprika) and a pinch of chipotle powder to the sauce for a deeper, smoky flavor.
- Veggie-loaded mac: Stir in 1–2 cups of lightly steamed broccoli florets, peas, or chopped baby spinach when you mix the pasta with the sauce for added color, nutrition, and texture.
Storage & Make-Ahead
Let leftovers cool completely, then cover the baking dish tightly or transfer portions to airtight containers. Refrigerate for up to 3–4 days. Reheat individual portions in the microwave with a splash of non-dairy milk to loosen the sauce, or warm the whole dish in a 350°F (175°C) oven, covered with foil, until heated through.
For make-ahead prep, you can blend the cashew sauce up to 3 days in advance and store it in the refrigerator. Whisk well before using, and add a splash of extra milk if it thickened in the fridge. You can also mix the breadcrumbs with oil and keep them in an airtight container at room temperature for up to 2 days. Assemble and bake just before serving for the crispiest topping.
This dish can be frozen, though the texture of the sauce may become slightly less silky. Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a little extra non-dairy milk to restore creaminess.
Nutrition (per serving)
Approximate values for 1 of 4 servings (will vary with brands and substitutions): about 700–750 calories, 23–26 g protein, 30–35 g fat, 85–95 g carbohydrates, 6–8 g fiber, and 750–900 mg sodium (assuming 1 tsp salt in the sauce and salted pasta water). Nutritional information is an estimate and should be used for general guidance only.
