Dairy Free Mac and Cheese with Cashew Cream
A creamy, cheesy-tasting mac and cheese made entirely from plants — cashews do the heavy lifting, and even dairy lovers come back for seconds.
I'll be honest — when I first heard about making mac and cheese from cashews, I thought there was no way it would taste good. Regular mac and cheese is all about butter, milk, and melted cheese. How could blended nuts replace any of that?
Turns out, they really can. Raw cashews blended with the right seasonings create a sauce that's thick, creamy, and has that familiar savory quality you expect from mac and cheese. The key ingredient is nutritional yeast, which gives it a surprisingly cheesy flavor. Combined with garlic, a bit of mustard, and a squeeze of lemon, you get a sauce that actually tastes like cheese sauce — not identical to the dairy version, but close enough that most people can't believe it's plant-based.
I've made this for people who eat regular mac and cheese all the time, and the usual reaction is "wait, there's no cheese in this?" That's when you know the recipe works.
Why Cashews Work So Well
Cashews are the go-to nut for dairy-free cream sauces because they have a few things going for them. They're naturally soft (compared to almonds or walnuts), so they blend into a very smooth cream. They have a mild, slightly sweet flavor that doesn't compete with the other seasonings. And they have a high fat content that gives the sauce real richness.
When you soak cashews and blend them, you get something that looks and feels a lot like a thick cream sauce. The starch from the pasta water helps it cling to the noodles just like traditional mac and cheese. It's not magic — it's just the right combination of fat, starch, and seasoning.
If you have a cashew allergy or want a nut-free option, sunflower seeds are the best substitute. Same technique — soak, blend, season.
Ingredients
- 1 lb elbow macaroni or shell pasta
- 1 1/2 cups raw cashews (not roasted, not salted)
- 1 cup water or unsweetened plant milk (oat milk works great)
- 1/4 cup nutritional yeast
- 2 tablespoons fresh lemon juice (about half a lemon)
- 1 tablespoon olive oil
- 2 cloves garlic (or 1/2 teaspoon garlic powder)
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric (for color — makes it look more like cheese)
- Salt and black pepper to taste
About Nutritional Yeast
If you haven't used nutritional yeast before, it's a deactivated yeast that comes in flakes or powder form. It's sold in the health food aisle of most grocery stores, often near the spices or bulk bins. It tastes nutty and cheesy — that's exactly why it works here. There's really no substitute for it in this recipe. It's what makes the sauce taste like cheese instead of just blended nuts.
Step-by-Step Instructions
Tips for the Creamiest Cashew Mac and Cheese
Kitchen Notes
- Use raw cashews, not roasted. Roasted cashews have a stronger, toastier flavor that will overpower the cheesy seasonings. Raw cashews are mild enough to take on whatever flavor you add to them.
- Soak longer for a smoother sauce. A 15-minute hot water soak works in a pinch, but overnight soaking gives you the silkiest result. If you have a regular (not high-speed) blender, soak for at least 2 hours.
- Don't skip the lemon juice. The acid from the lemon brightens the sauce and mimics the slight tang you get from real cheese. Without it, the sauce can taste flat.
- Save that pasta water. The starch in the pasta water is your friend. It helps the sauce stick to the noodles and gives you control over the thickness.
- Taste as you go. Different brands of nutritional yeast have slightly different flavors. You might want more or less salt, or an extra squeeze of lemon. Adjust to your taste.
Variations
Baked Version
Transfer the finished mac and cheese to a baking dish. Toss panko breadcrumbs with a tablespoon of olive oil and a sprinkle of nutritional yeast, then scatter them over the top. Bake at 375°F for about 20 minutes until the topping is golden and crispy. If you go this route, undercook your pasta by about a minute since it'll keep cooking in the oven.
Spicy Version
Add 1 to 2 chipotle peppers in adobo sauce to the blender with the cashews. This gives you a smoky, spicy kick that works really well with the creamy cashew base. You can also stir in a diced jalapeño or a few shakes of hot sauce after mixing.
Loaded Mac
Once the mac and cheese is in the bowl, top it with sautéed mushrooms, roasted cherry tomatoes, steamed broccoli, or crispy coconut bacon. Chopped fresh chives or green onion on top adds a nice pop of color and freshness.
Different Pasta Shapes
Elbow macaroni is classic, but shells grab more sauce in their curves. Cavatappi (corkscrew pasta) is another great option. If you need this to be gluten-free, use a brown rice or chickpea pasta — they hold up well with this sauce. For another take on the classic, check out our mac and cheese without milk recipe that uses a dairy-based approach.
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 3 days. The sauce thickens a lot as it cools — this is normal and expected.
Reheating: Warm it on the stove over medium-low heat, adding a splash of plant milk or water as you stir. The sauce will loosen back up as it heats. Microwave works too — add a tablespoon of water, cover, and heat in 30-second intervals, stirring between each one.
Freezer: The cashew sauce freezes really well on its own. Blend a double batch of sauce and freeze half in a jar or bag. When you want mac and cheese, just cook fresh pasta and thaw the sauce. It keeps for up to 2 months in the freezer. The fully assembled mac and cheese can also be frozen, but the pasta texture won't be quite as good after thawing.
Meal Prep Ideas
This recipe works well for meal prep. Divide it into containers and keep in the fridge for quick lunches during the week. The sauce thickens overnight, which some people actually prefer for a more scoopable, packed-lunch version.
You can also make the sauce ahead of time and keep it in the fridge for up to 5 days. When you're ready to eat, cook fresh pasta and heat the sauce. This way you get that just-made pasta texture every time.
Kids tend to like this too, especially if you don't mention the cashews until after they've already eaten it. The turmeric gives it a yellow color that looks convincingly cheesy.
Frequently Asked Questions
What can I use instead of cashews?
Sunflower seeds are the best nut-free substitute — they blend smooth and have a mild flavor. Blanched almonds also work but the sauce will be slightly lighter in color. Hemp seeds make a thinner sauce, so reduce the liquid. Soaked raw macadamia nuts create an extremely creamy texture too.
Do I need a high-speed blender?
A high-speed blender like a Vitamix gives the smoothest results, but a regular blender works if you soak the cashews longer (4 hours or overnight). You can also boil the cashews for 15 minutes to soften them. If the sauce is still slightly grainy, strain it through a fine mesh strainer. If you're looking for other ways to replace dairy in the kitchen, our sour cream substitutes for baking guide has more ideas.
What is nutritional yeast and why do I need it?
Nutritional yeast is a deactivated yeast sold as flakes or powder. It has a naturally cheesy, nutty flavor that's the key ingredient for dairy-free cheese sauces. You can find it in the health food aisle of most grocery stores. There's no good substitute — it's what gives this recipe its cheesy taste.
Can I make this ahead of time?
Yes, but the sauce thickens as it cools. Store the pasta and sauce together in an airtight container for up to 3 days. When reheating, add a splash of plant milk or water and stir over medium-low heat until creamy again. The sauce also freezes well on its own for up to 2 months.
How do I make a baked version?
Make the recipe as written, transfer to a baking dish, and top with panko breadcrumbs mixed with a tablespoon of olive oil and a sprinkle of nutritional yeast. Bake at 375°F for 20 minutes until the top is golden. Cook the pasta slightly underdone since it keeps cooking in the oven.