Vegan Mac & Cheese (Cashew Cream)

About this recipe

Creamy pasta without a single drop of dairy feels like a small revolution in the kitchen—a cashew-based sauce that clings beautifully to every macaroni elbow, creating the indulgence and satisfaction you remember from childhood bowls. This is the kind of comfort food that announces itself with steam rising from the pot, fragrant with garlic and nutritional yeast's subtle umami. The foundation is soaked cashews blended until silken smooth with plant milk and nutritional yeast, which provides depth and a savory richness that mimics the salty funk of aged cheddar. Smoked paprika adds warmth without heat, while turmeric brightens the sauce to a golden hue. This isn't a thin sauce meant to coat lightly—it should be luxurious and flow across the pasta generously. The critical mistake most home cooks make is underseasoning or overseasoning at the start. Blend the sauce first, taste it plain, and adjust salt and lemon juice before tossing with the pasta. The pasta water (reserved before draining) becomes your friend here—splashing in a little at a time ensures the sauce flows and clings rather than clumping. The sauce continues to thicken as it cools, so err on the side of looser while still hot. Serve immediately in a warm bowl to maintain the silky texture and warmth. For a crispy crust, transfer to a baking dish, sprinkle with breadcrumbs or crushed tortilla chips, and bake at 200°C for 8 minutes. Leftovers reheat gently on the stovetop with a splash of plant milk; the texture stays creamy for 3 days refrigerated.