Delicious Vegan Mac Cheese: 5 Quick Steps to Comfort

This Best Vegan Mac and Cheese recipe delivers a creamy, cheesy, and satisfying comfort dish without any dairy.

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If you plan to bake the mac and cheese with the breadcrumb topping, preheat your oven to 350 degrees F and lightly grease a 9×13 inch casserole dish. Skip this step if preparing stovetop mac and cheese.
Place the raw cashews in a large glass measuring cup and cover them with boiling water. Let them soak and soften for 5 minutes.
Cook the elbow pasta according to the package instructions, making sure not to overcook it. Drain the pasta and set it aside.
Drain the soaked cashews and discard the soaking water. In a high-powered blender, combine the cashews, 2 cups fresh water, fresh lemon juice, nutritional yeast, turmeric, garlic powder, salt, and the optional shredded vegan cheddar cheese. Blend on high until very smooth and creamy.
Mix the cooked pasta with the blended cheese sauce either in a large pot on the stovetop or transfer to the prepared casserole dish if baking.
In a small bowl, stir together the panko breadcrumbs, melted vegan butter, and smoked paprika until the crumbs are coated.
Evenly sprinkle the breadcrumb mixture over the mac and cheese in the casserole dish. Bake at 350 degrees F for about 15 minutes, or until the topping is golden and crispy.
Remove from heat and serve immediately while hot and creamy.