This Vegan Mac and Cheese without Cashews is made using plant based cheese, almond milk, spices, and topped with PeaTos Hot Crunchy Curls.
This Vegan Mac and Cheese without Cashews was honestly very close to tasting like regular mac and cheese. I was so surprised with how it turned out and it was so easy to make. It is a one pot recipe, which makes cleanup that much easier.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Almond milk
- Olive oil
- Garlic powder
- Onion powder
- Vegan cheese
- Dijon Mustard
- Tahini paste
See recipe card for quantities.
In a large pot, add the almond milk, water, olive oil, garlic powder and onion powder and bring to a boil.
Add the noodles and reduce heat to medium-low. Simmer for 8-10 minutes, or until the noodles are done.
Remove from heat and add vegan cheese, mustard and tahini. Stir until the cheese is melted. Add salt and pepper, to taste.
Top with crushed PeaTos.
Almond milk: The almond milk helps the consistency of the cheese on the macaroni. You could also use coconut milk if you prefer.
Olive oil: Feel free to use any oil you prefer. I always like using a classic extra-virgin olive oil, but you can use vegetable oil, avocado oil, or sunflower oil.
Spices: I love using the traditional garlic powder and onion powder. I have seen some variations using a dash of cayenne pepper, paprika, or chili powder for a nice spicy kick.
Pasta: Honestly any bite size pasta will work for this. I aesthetically like using elbow pasta or cavatappi, but any pasta will work.
Vegan Cheese: I use VItalite vegan cheese for this mac and cheese.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add takis or a spicier crushed chip.
- Deluxe - Check out this Vegan Pasta e Fagiloli!
- Kid friendly - This is as kid friendly as it gets!
Check out these Mexican Vegan Recipes!
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days, or frozen up to three months.
Turn off heat when you add the cheese. It will melt with the heat from the pasta.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove