This vegan mac and cheese definitely stole my heart. For one thing, it is SO easy to make and I can have dinner ready in just 30 minutes. Secondly, it requires simple plant-based ingredients that we usually have on hand at home, so it basically can become a mac and cheese kind of night every night if we really let it be!
To create a cheesy yellow color for the mac sauce, the Sunfood turmeric, and some carrots will do the trick. They also help pack this dish with some extra nutrition, because if you can have a delicious AND healthy mac and cheese, you’re WINNING!
The star of this recipe is the raw cashews we used from Sunfood Superfoods. It is truly a super ingredient, and definitely creates magic in plant-based cooking! You can use it to make (vegan) frostings, cream sauce, cheese, cheesecake, mayo, milk alternatives, ice cream, dips…the list probably goes on and on! Today we are highlighting it as a cream sauce and it is truly SO GOOD.
We should note that getting raw cashews is a must to obtain the best result!
We’ve really been diggin’ all of the superfood goodness that Sunfood has to offer. So much so that we decided to top this mac n’ cheese with Sunfood hemp seeds to enhance the nutritional value and add the perfect boost of flavor.
If you make our mac and cheese or any or recipe on our blog, please let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
Soak the raw cashews in water overnight. If you need to speed things up, you can boil water and soak the cashews in the hot water for about 30 minutes to 1 hour, or until soft. Drain and set aside.
Cook the noodles according to the packaging directions.
In a medium cast iron skillet, add in 2 tablespoons of vegetable broth. Add in the onions and garlic, and for 2-3 minutes, or until fragrant and the onions become translucent. Set aside.
In a small steamer, steam the potatoes and optional carrots until fork tender, about 8 minutes.
Add the cooked onions and garlic, soaked cashews and the steamed vegetables to a high-speed blender along with the remaining ingredients except for the cornstarch and blend until completely smooth. Add additional vegetable broth or water if too thick or cornstarch if too thin, and blend again until smooth. Adjust seasonings to taste.
Add the noodles into the cast iron skillet (used above) and then pour over the cheese sauce. Carefully mix until all of the noodles are coated and uniform.
You can dig in there, or you can take one more optional step: Sprinkle the breadcrumbs over the mac and cheese and place it in the oven to broil until the breadcrumbs are golden brown and toasted.
Top with hemp seeds, scallions, and smoked paprika, as desired. Serve warm.
You can bake or boil the potatoes if needed, you just need to make sure they are soft and cooked through!
If you would like to replace the cashews, we suggest opting for a seed butter such as sunflower or tahini (sesame seed). These will bring in the fat content that will be taken away with the cashews and will also bring in a creamy factor. These will also bring a new flavor into the dish, so we just suggest tasting as you go and making adjustments as needed. Start with 1/2 cup of the seed butter. You could also opt to just make a potato cheese sauce by removing the cashews. It will not be as decadent and creamy, but it should still work. For this, just add in about 1/2 cup more potatoes plus more liquid as needed to blend. Please note that we have not tested out these substitutions and cannot guarantee results. If you do try these out, please let us know in the comments below so that others can refer to it as well!
Prep Time:15 minutes
Cook Time:15 minutes
Category:Entree, Pasta, Lunch
Keywords: Entree, Pasta, Lunch, Vegan, Mac and Cheese, Potato, Carrot, Cashews
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Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie