There’s mac and cheese… and then there’s this!!
This is a next level mac and cheese from the heart and soul of a southern 30-something, that just so happens to be 100% vegan!
And as someone who over the years have attempted to make a vegan mac and cheese and crashed and burned quite a few times, I finally have gotten to the bottom of what helps ensure its perfect every time and I am not gate keeping all that hard work for myself! I didn’t make this to just be virtuous. I made it to be delicious.
One of my biggest issues with many vegan / dairy-free mac and cheese recipes out there is that they assume because someone is plant based that plant based = person wants to eat healthy. And yes, while like 95% of the time we do want to eat healthy, there is another 5% where we just truly want to go all IN on the indulgences. Just – keeping it meat and dairy free still!
But okay, getting off my soap box and back into mac and cheese chat: This sauce starts with cashews, but that’s just the base. What makes it next level is what happens after; caramelized shallot, garlic, miso for depth, a little dijon, and nutritional yeast that makes my world go ’round. Plus a myriad of spices, because of course!
If it’s a starch of any kind, blend it HOT or at least warm! That’s how you get that impossibly smooth, glossy texture.
A little science as to why: Starches change their properties significantly between hot and cold states through a process called gelatinization (when hot) and retrogradation (when cold).
Meaning when hot, starches will swell and soften so that then when we blend them, it makes sure the final viscosity and stability give it a nice gel type of finish that you often see in sauces. The more you know! If they are cold while being blended, you will disrupt that delicate gel network as it’s forming and therefore create a less than perfect final texture.
You can leave it stovetop-style (which I think keeps it creamier) or bake it with a buttery breadcrumb crust if you want that golden crackle on top. Either way, this isn’t trying to pretend to be healthy. It’s just damn good mac and cheese in all honesty; the kind that’ll make your holiday table or honestly any meal time smell like comfort and nostalgia!
Tips & TRICKS!
- As I mention in more detail above, use hot ingredients when blending for that glossy, “real cheese” mouthfeel.
- If you want stretchiness in the cheese, add a bit of tapioca starch to the blender! It gives a subtle cheese-pull effect. (I don’t include this because it’s more niche but, that’s how you would do it if you are curious!)
- I know it seems like a weird ingredient, but don’t skip the acid (lemon or ACV). It’s the difference between flat and genuinely craveable! Same with the dijon. It just works, okay??
- Not all vegan cheeses are the same! You don’t want to end up with rubber. I recommend Miyokos or Violife Cheddar, but if you go out on your own just make sure its not a coconut oil based shred because those get a little oily and gummy and don’t tend to blend well.
- Rest for a few moments before serving… but serve immediately. Even just 10 minutes will make sure that your sauce cools and thickens slightly so that it’s set AND creamy, while everything staying nice and warm for eating.
If anything else pops up, I am happy to troubleshoot with you via Instagram DM, so feel free to reach out to me! Again, as someone who has had many failed attempts over the years and manages now to duplicate her success I feel quite confident I will be an asset in your vegan mac and cheese adventures!
The Best Southern Vegan Mac & Cheese
Equipment
- High-speed blender (I recommend a stick immersion blender + Microwave safe Bowl!)
- Large Pot
- Medium saucepan
- Wooden spoon or spatula
- Baking dish (optional, for baked version)
Ingredients
- 8 oz elbow macaroni or shells
- 1 cup raw cashews soaked in hot water 20 minutes and drained
- 1 small russet potato peeled and chopped
- 1 medium carrot chopped
- 1 small shallot or ½ onion diced
- 3 cloves garlic minced
- 3 tbsp vegan butter plus more for topping if baking
- 1 cup full-fat unsweetened coconut milk or Alternative Plant milk
- ½ –¾ cup reserved pasta water
- ½ cup nutritional yeast
- 1 tbsp white or yellow miso paste
- 2 tsp Dijon mustard
- 1 tbsp lemon juice or apple cider vinegar
- 1½ tsp smoked paprika
- ½ tsp turmeric
- ½ tsp ground black pepper
- 1½ tsp salt adjust to taste
- 1 cup shredded vegan cheddar cheese Miyoko’s or Violife cheddar recommended!
Optional topping (for baked version):
- 1 cup panko breadcrumbs tossed with 2 tbsp melted vegan butter
- 6 vegan tofu strips pre-cooked halfway and crumbled
Instructions
- Add potato and carrot to a small pot of salted boiling water. Cook until soft, about 10 minutes.
- In a separate pan, heat 1 tbsp vegan butter and cook shallot and garlic until golden and fragrant.
- Add drained cashews, boiled potato and carrot, sautéed shallot and garlic, coconut milk, nutritional yeast, miso, dijon, lemon juice, smoked paprika, turmeric, salt, and pepper to a blender OR microwave safe bowl for those using stick immersion blender method. Blend until completely silky smooth. It might help to also heat in the microwave halfway through, just to ensure all starches are being blended while still hot.
- In a large pot, cook pasta in salted water until al dente. Reserve ¾ cup pasta water before draining.
- Return the same pasta pot empty to burner on low heat. Melt remaining vegan butter, then pour in the blended sauce. Add ½ cup pasta water, stirring until glossy and smooth.
- Stir in shredded vegan cheddar (if using), mixing until melted and velvety. It might be helpful to blend again if it isn’t completely melting in (depending on the cheese selected). Once sauce is smooth, add cooked pasta and toss until evenly coated. Adjust with more pasta water for your desired silkiness.
- Optional bake: Transfer to a baking dish, top with buttery breadcrumbs and vegan bacon, and bake at 375°F for 15–20 minutes until golden and crisp on top. Sprinkle with smoked paprika, chives, or a drizzle of hot sauce for a true southern diner finish!