Easy vegan cashew cheese sauce

Easy vegan cashew cheese sauce

Posted: Kisusha Date: 14.06.2017

Of course, her version is filled with milk, butter, flour, gruyere and cheddar cheeses. Totally unappealing, if you ask me. However, I dare you to try my healthier version and not moan with delight. For the cheese sauce: Roasted broccoli, sauteed mushrooms, spinach I highly recommend these! Preheat the oven to F. You should also start boiling some water for your pasta. I opted for gluten-free, quinoa shells, but any pasta will do. If you have a Vita-Mix , or other high-powered blender, making this sauce is a cake-walk.

Simply throw the first ten ingredients into the blender, and blend until smooth and creamy! Once your cashews are thoroughly processed, add the rest of the ingredients and process until smooth. At this time, you should check your pasta. I also decided to saute a handful of mushrooms, that I had leftover from our Mushroom Risotto from the night before. The mushrooms were a good decision, they added a really nice texture to the dish!

My husband prefers this meal on the drier side, so I usually bake it for his benefit. Bake at F for 30 minutes, then let it cool for about 5 minutes before serving.

Taking into account that people will probably go back for second-helpings, this dish should serve 4 happy people. You could keep this dish properly combined by serving the cheese sauce over cooked spaghetti squash or spiralized zucchini noodles.

January 12, at 3: January 12, at 8: January 22, at 3: Will become a staple for me. August 8, at 8: Wow, first of all, let me say this was amazing.

The flavor is out of control good. It was more a zesty deliciousness that I loved. I decided to steam the broccoli instead of roasting it and it came out awesome. By the time the pasta was done I was too impatient to wait and bake it in the oven for a little longer, so I ate it as is and it was delicious.

My mom was super skeptical about trying it because its vegan, but after trying just one small bite, she was hooked and wanted an entire bowl full. This recipe is a winner. January 12, at 4: January 12, at 5: June 15, at Before I got my vitamix, I used a good quality braun hand blender in a plastic juice jug round with smooth, straight sides. It worked really well for stuff like this.

It will come out smoother. A tip I got from someone else, when learning how to cook vegan! January 12, at 6: January 12, at 7: January 12, at 9: Okay, definitely bookmarking this! She is absolutely crazy about it and has been pushing me to make her a vegan version since she wants to start cutting back on dairy.

This looks like it would do an amazing job of convincing her to FULLY give up dairy.. I hate to admit it but I used to LOVE the mac n cheese out of the box. But this version looks amazing! January 31, at I made this today for lunch and everyone snarfed it! Thanks for sharing your recipe. March 6, at 7: Well, another fabulous Sunday meal. When you turn on the blender.

June 13, at June 16, at 1: Hmmm… can you have other tree nuts, like Brazil or Macadamia nuts? I would think those would work well. August 18, at 4: This looks simply wonderful. I have whole almonds and slivered, which do you think would work best?

June 10, at 6: April 3, at 1: July 8, at 3: July 8, at You never know until you try! July 1, at 7: May 20, at 8: Try chickpeas instead of the cashews…. March 2, at 5: There is a great recipe with sunflower seeds and veggies. Its from Isa Chandra. Thank you for this amazing recipe! I made this the other day and me and fiance wolfed it down. December 19, at 9: Great Website, Info, Recipes, and Illustrations!

It seems you have put a good amount of work into your blog. My main issue is that it seems that some of your recipes violate proper food combinations. I read your section on it so I understand you are aware of them.

Which is a staple bad combination? Also, In my research I have also read that tomatoes inhibit the digestion of starches and is a bad combination. This is because the enzyme, ptyalin, acts only in an alkaline medium; it is destroyed even by a mild acid. If so, enlighten me so I can make some of your delicious looking recipes! Your thoughts would be appreciated. December 20, at 1: January 18, at 9: First off, let me note that I am a huge fan of nutritional-yeast based cheeses.

I will be linking back to it on my blog to spread the love. Love you site too by the way and your outlook on food! January 30, at 9: I think this is my favorite thing to have come out of my vitamix EVER!!! I have an 8yr old huge fan of boxed Mac and cheese and a 15mo old and all our plates were spotless!! How would I make this just a cheese sauce for maybe veggies?? Do I bake alone or casserole it??! January 30, at After the sauce is made in the blender does it have to cook for 30 min?? Or is it ok right out of the blender?

The sauce can be enjoyed raw— no need to cook it at all— I just warm it up before serving. Living Outside of the Box. March 5, at March 12, at 7: Made it tonight, and loved it! April 10, at Sunflower seeds may be a good option, as would Brazil or macadamia nuts.

Each may lend a slightly different flavor to the sauce, so make sure you taste it as you go, and adjust it to your liking! May 16, at 6: This is one of our favorite recipes, even of my cheese-loving daughter.

May 18, at June 5, at 3: Hi Megan, question for you. About how much cashew butter does 1. I want to try your recipe but go the lazy route and use premade raw cashew butter. June 6, at Made this for lunch and I thought it was soooo goood! Thanks so much for the recipe!! June 10, at 5: Had to comment on this, because I think this recipe has saved my life.

The next day I found this recipe, and gave it a try. No more frozen dinners for me, now whenever I get the food blues I have this to cheer me up! To add in some meat protein and fat I sauteed onions and nitrate-free ham and mixed them in with roasted broccoli and cauliflower as the base of the casserole leaving out the noodles , poured the sauce on top, sprinkled extra nutritional yeast on top to make a breadcrumb-like topping, and baked as directed, and this was absolutely stunningly delicious.

June 21, at Does it taste like kraft? July 25, at 6: Thank you so much for such a wonderful recipe! July 28, at 5: Great keeper for vegans.

July 30, at 3: I topped the casserole with some stale sourdough crackers that I made ground in a coffee grinder to please my crumb-topping-loving husband.

I am so happy I found your blog, and I will definitely try more recipes from here. Especially since all ingredients are what I use anyway and our tastes seem to be really similar. August 28, at 5: Just made this for dinner, saw it today rushed out to get pasta the whole family loved it! You are very creative!

August 28, at 9: September 2, at 2: Purchased one three days ago, and I made it today. Holy moly, this sauce is so good! I served it over shaved zucchini for a raw pasta dish. September 12, at 3: I was blown away by how Good this turned out! I added brocoli mushroom Califlower and artichokes which I highly suggest you trying since you love them so much! My boyfriend thinks we should trick our unhealthy eattin friends w this dish and pretend its real cheese.

I also topped it w Cheddar Daiya at the end to give a extra cheesy vibe. I made your chocolate chip cookies for dessert! Highly recommend doing that as well.

September 15, at 1: So is there any Vegan and Gluten Free substitution that I can use instead of the cashews in the cheese sauce? September 16, at You might want to try this recipe instead: September 16, at 8: September 20, at 7: Made this with grated zucchini tonight… strained it and got a lot of the moisture out.

It was so good and authentic tasting, almost like angel hair pasta. It brought me right back to childhood… yum! September 27, at October 8, at October 12, at 9: I see that you talk about Candida on your website.

Is the nutritional yeast in this recipe ok to eat for those concerned about Candida? If not, is there a good substitute for the nutritional yeast? October 14, at 5: Wow so far all your recipes ive made come out great!

I used my plain old blender, not anything fancy like a vita mix. I blended the cashews first into powder then added the rest. It came together really well and quickly. At first i found the sauce a bit sweet from the cashews so i added bit more chili powder and salt. Also once i mixed it with the noodles and baked it, it really came together. I am not vegan and my husband usually HATES when i try recipes like these b. This time around when he tasted it, he really liked it! Even said i can make it again!

Thats a huge deal! He had a plate of this and also some noodles with the oil free walnut pesto. October 17, at 7: I always have an issue reheating gluten-free pasta- it comes out hard and tasteless. Assuming there is any leftovers mac and cheese, how do you suggest storing and reheating? October 18, at 6: Depending on the portion size, it usually takes about minutes at F to warm up, and I find adding a splash of water to the sauce you can stir it up to incorporate , and keeping the dish covered keeps it moist!

October 24, at 8: The men in the house, who are serious gourmet used loosely here Mac n cheese addicts gave the recipe 2 thumbs up. The layers of flavor were impressive. October 25, at 8: November 7, at 2: We came across your site last week and I have made so many recipes already- and this is one of our favorites- we add sauteed mushrooms and chopped kale In fact my 12 year old son made it today by himself!

I left the cashews soaking on the counter and when I came home from the store, he had already made the sauce! I have to admit it was even better when he made it! He accidentally used Chipotle chili powder instead of reg. Thank you for sharing a healthy substitute for his guilty pleasure! November 7, at 6: November 9, at But I often see recipes where the cashews are soaked for 20 minutes or an hour or four hours. November 10, at November 13, at 8: This recipe is AMAZING.

This may be the most delicious vegan cheese sauce ever. Thank you for your wonderful recipe, you are a food goddess! November 15, at 8: November 17, at Hope you enjoy it! November 16, at 6: Made this recipe last week added roasted broccoli and sauteed kale and shiitake mushrooms and absolutely loved it! I was just wondering if it might help to soak the cashews before making the cheese sauce, since soaked nuts are easier to blend not to mention easier on digestion? Or would that make the cheese sauce too runny?

Either way, thanks for a great recipe! Oops, probably should have looked through the other comments before submitting mine! Will try soaking the cashews next time. December 4, at Made this tonight and hubby and I are obsessed! Neither one of us has had a bite of macaroni and cheese since the s, but now we are back to enjoying one of our old favorites in an entirely new, healthy way!

Thank you so much for the recipe and all of your nutritional wisdom and scrumptious ideas: But we baked it anyway, as you suggested. It was tasty this way, but a little dry and clumpy stickier than it was before baking. Is there a certain reason it needs to be baked that we are unaware of? Well, either way, this is extremely good and will become a regular addition to our table. December 11, at 5: OK, I hate to be Debbie Downer here, but after all the rave reviews, I decided to try this recipe with my new Vitamix.

The consistency is great, but the sauce just tasted like spicy mustard to me. December 11, at 8: Hope you have better luck with some of the other recipes. December 12, at 7: I came across your site via Yoga teacher Tara Stiles. I am not a vegan, and I love real cheese! I think if you follow the measurements perfectly, you will like the taste.

December 13, at 7: December 28, at January 1, at I had something like this in a vegan cafe in LA last month and vowed to find a good recipe. Best mac n cheese I have ever made! And I have tried a LOT of recipes. This one is just perfect. Super easy to throw together too which is a huge plus. Added it to our New Years Eve dinner and I was super impressed. Huge highfives to you!!

January 4, at 2: This one is pretty tasty. It would of been good without the mustard.

easy vegan cashew cheese sauce

I ended up adding some salsa to it to neutralize the tanginess. It did the trick. January 9, at 7: We tried this last night and loved it! I neglected to mention to my family that it was vegan. They all said they liked it — but wanted just a little more cheese in it. Do you have nutritional stats for this by any chance? January 11, at 2: Can you make this without the nutritional yeast?

January 19, at Both were very good, although, the yeast gave it a cheesier flavor. My problem is that after baking it, it loses its creaminess and becomes dry.

This is the first time I have made cashew butter or used nutritional yeast. I am not a vegan or anything just trying to eat healthier. This dish was very yummy! I included mushrooms sauteed in coconut oil. I also used Orzo instead of shells. It worked out nice! January 22, at 9: Maybe i did something wrong because it tasted very lemony and not cheesey. Or maybe this is a dish that is for people who are accustomed to vegan dishes already.

I do love your website though!! January 23, at January 23, at 5: I came across this recipe awhile ago and have been trying to find a good time to make it ever since. I just made it tonight and it is SO GOOD.

My add-ins were sauteed mushrooms, steamed broccoli, and steamed peas. I kept going back for more. Good thing I have plenty of leftovers.

Vegan Cashew Cheese | Raw Cashew Cheese | The Blender Girl

January 24, at 5: January 27, at 6: January 27, at 7: January 25, at 7: Just made this the bowl sits next to me as I type.

I soaked my cashews overnight. January 26, at 6: Will be making this sauce again definitely! Will try the raw cheesecake recipe next. Thank you so much x. January 27, at 8: My go-to comfort meal is mac n cheese and chili cheese dogs. Not exactly the healthiest meal! I had a hard time getting the cheesy sauce to the right thickness so I had to add about a half cup more of the cashews, which ups the recipes fat and caloric value, but not by a whole lot and it was worth it.

I personally prefer Dijon mustard over yellow, but it almost came out a little too mustard-y so I think next time I will cut back a little on the mustard and up the nutritional yeast for a more cheesy flavor. The husband is gone for the next few days on business and this will definitely be my dinner for the next few days! January 29, at 5: So-I just made this for dinner and LOVED it! We added some extra cayenne because I love a good kick in the taste buds: February 5, at 3: This is an amazing recipe!

I have been veggie for over 10 yrs and scared to try vegan mac and cheese — I am sorry I have waited so long. I put peas, onion, garlic, peppers, and a couple veggie burgers to give it extra protein. Rice noodles have gotten much better over the years, too.

I am making this again and have been raving about it to other friends. February 7, at 2: This was very good. I even used half the mustard and it tasted good. Can always add the rest.

Excellent suggestion for the add-ins; I used mushrooms and spinach as that is what I had. February 13, at Is it for taste or for nutritional value?? February 14, at 8: February 16, at I added roasted broccoli and spinach. February 19, at 8: I am a new vegan and giving up mac and cheese was for sure the hardest thing for me.

I am not easy to please. I am picky, and I am especially picky when it comes to my mac and cheese. This is so good. I promise, everyone should try this, vegan or not. February 21, at 9: I finally got around to making this and my family LOVED it and all said it was so delicious and asked for seconds!!!!!!!!!!! I will be making it again SOON!! My one tip though is to reduce the baking time to about min…just enough for it to be hot.

THANK YOU FROM THE BOTTOM OF MY HEART for this amazing recipe that I will be making for YEARS!!!! February 21, at 6: I just made this for dinner and it is so good!!! I used dijon mustard not yellow…And it is amazing.

The only change is I will cook it a little less next time to keep more of the creamy texture. I plan to make this often!!! Thank you so much!! February 25, at 3: I loved this one. February 27, at March 1, at 8: I made this last night and seriously died and went to heaven. Thank GOD I looked online if nutritional yeast was different than active dry yeast, that would have not been pretty. I already sent this to two friends.

March 3, at 1: March 6, at Thank you so much for this recipe. I just made this vegan mac and cheese recipe and I swear I died and went to heaven. I will be making this a lot, thank you so much for being so creative!! March 13, at October 23, at 8: I thought maybe the mustard had something to do with the texture and if I left it out it might mess up the recipe.

December 30, at 2: I omitted the mustard, having been burned by mustard in vegan cheese before. It still came out perfect. March 14, at 3: March 17, at Would you recommend doing all the prep and giving it to her with instructions to cook, OR cooking it for her and knowing that it will go in her fridge before she reheats it to serve to her family? March 20, at This did not work for me.

Maybe it was the type of yeast. It did not smell appealing and the taste was disappointing. Maybe it was the type of yeast that I used. March 20, at 2: Yes, if you used the wrong kind of yeast it would make a world of difference! March 21, at 4: March 26, at 8: I made this last night and added the roasted broccoli as recommended.

Thanks for the recipe! March 26, at 1: I have been searching for a go to baked macaroni and cheese and have tried soooo many recipes. I always feel sick after just a little bit and thought I could be lactose intolerant. I tried your recipe with some roasted garlic broccoli and was shocked at how much better this was than ANY of the ones I had tried before!

The only thing I do because I love cheese, I just apparently can only have a little is sprinkle a little layer of breadcrumbs and then a light layer of cheese before I bake it. Oh and I also use whole wheat mini or large penne. April 11, at 2: I am a mac and cheese officiando…. No more cheesy mac and cheese for me.

April 13, at 3: I have been meaning to make this dish for a while, and I finally did. This recipe is AMAZING! It tastes soooo good and really does taste like cheese. Even better in fact! April 17, at 8: I made this last night using all of the specified ingredients making sure I bought the right yeast Bragg in GF section etc.

Know what I did wrong? Did you mean the powdered mustard by chance? Would that make a difference? June 30, at April 17, at 4: I just finished making this. Keep these awesome recipes coming! April 21, at 7: Can I just say how completely grateful I am that I found your blog. Every single recipe I see looks so amazing. April 24, at 6: I am in process of making this.

I made a vegan Mac and cheese from another site and though it was tasty this is the BOMB! April 28, at 7: May 5, at 8: May 6, at 3: May 6, at 4: Allow me to add that my seven year old son is home from school and he is the pickiest of them all. He is happily chowing down! May 6, at 7: I was honestly surprised. This was really creamy and comforting with a hint of spice. My boyfriend HATES vegan food, and this fooled him — he actually liked it!

May 15, at 6: Omg I just made this! Yum yum nom nom! Ps the roasted broccoli was a brilliant addition! May 16, at 9: May 21, at 2: This was very yummy, but my family enjoyed it without baking!

Also, is this good a day old? Or should it be served fresh? May 21, at 8: This recipe is absolutely fantastic! I must say, I have never ranked any recipe online, but this is definitely my favorite non-dairy recipe ever!!!

The flavor was still outstanding though!!! Thank you so much! May 28, at 9: May 28, at Please see my FAQ regarding nutrition info: June 2, at 8: Still, I have definitely found my new favorite comfort food.

June 4, at 6: Do you have any nutritional information on this dish? June 6, at 6: I just made it and it was delicious! I was wondering how important the nutritional yeast is in this recipe? June 10, at June 10, at 4: I made tonight and it was good, but the tangy kinda throws me off. Is this bc of the mustard? If so, can I just eliminate the ingredient and it still taste like Mac? June 14, at June 16, at 7: This looks absolutely wonderful and delicious!

What sort of nutritional yeast should I use? Where could I get it? Sorry but I have no idea about nutritional yeast. June 18, at June 26, at 8: Just discovered your site yesterday, saw this recipe, and HAD to try it, particularly when many reviewers with picky eaters said that everyone enjoyed it. I was diagnosed with a dairy allergy about two years ago the worst news I could have gotten, as I LOVE all things dairy!

Have been missing mac and cheese…well, it was a hit, and my boyfriend, who can eat the real thing, enjoyed it as well. You hit a home run! June 29, at 3: Could I use this recipe cheese sauce for fondue, or do you have a fondue recipe? July 5, at 4: I made the cheese sauce and it is deeeeeeeelishous!!!!! Just had a spoonful of sauce all by itself! July 8, at 9: So this looks delicious but I am confused about the nutritional yeast.

Should I use brewers or bakers yeast and what brand would you recommend? I really have no idea about nutritional yeast. July 11, at My daughter and I loved this recipe. July 14, at I have shared your website with MANY fiends and on FB!! July 16, at 3: Hi Megan — With so many brands of nutritional yeast available, would you be able to let us know which brand you use?

July 16, at 9: I always buy this brand: July 23, at 6: August 6, at 4: Thanks for this recipe it was so delicious! A side note, however, I felt that the lemon flavor was a little too strong so I would scale it back to about one or two tablespoons.

August 9, at 6: A new follower of your blog … wonderful recipes! I must admit I REALLY had my doubts about this recipe and how good everyone made it sound. So I made this last night. I simply had to after reading all the reviews. OH MY GOODNESS … I consider my family cheese snobs of sorts and THEY LOVED IT!

My husband was even back for seconds and thirds. Thanks for the great recipes! August 12, at 6: Just came across your website and you are totally motivating me to eat better so thank you. I definitely have to try this recipe. I use it with my organically grown NJ garden zucchini.

I just peel the zucchini in thick strips and boil in water for one minute. Enjoy and be well. August 16, at 3: Is there any way I can substitute in Cashew butter instead of Cashews. August 17, at 2: August 21, at 9: August 26, at 3: Made this last night!

Even my roommate who whines when I make anything vegan ate three bowls. Did tweak it a bit flax milk, and a little bit more cayenne. Was very satisfied, took it to work for lunch today and even my students wanted to try it and loved it. August 26, at 5: Make it for my family tonight. I think my kids would have liked it better with the veggies on the side.

There were no leftovers. August 27, at I mean, obsessed about it for days. So much so that I broke down once and got some at Boston Market. Given that I stopped eating dairy several months before plus all the other chemicals that are surely in their concoction , I was desperate to find a healthy vegan option that would satisfy these killer cravings. Which means it had to taste cheesy.

This recipe does that and my husband loves it too. August 28, at I have made this twice already — it is amazing! I actually have cravings for this! I made it for my immediate family and they loved it, now I want to bring it to a family reunion! August 28, at 8: September 14, at 6: Very satisfying in taste and texture. September 23, at 9: Is there any way you could post the Nutritional Information for all of your recipes?

By the way, this recipe ROCKS! September 24, at 7: September 26, at 9: I added some peas, and that is all. My husband who is a carnivore even loved it. This is one that I will make regularly. It was fast and easy to make as well.

October 5, at SO delicious, just cut out dairy from my diet and knew i would miss mac and cheese. Your recipe is AMAZING! October 5, at 9: I recently was forced to go on a milk elimination diet while nursing my fifth child. I rely on milk for cream sauces to help stretch meals for our large family. This was a great recipe.

October 6, at October 8, at 9: My little nephew is allergic to eggs, milk and peanuts. We have been in search of a mac n cheese recipe for him! October 10, at 6: Is there anyway to substitute the cashews in the sauce recipe? March 1, at Have you thought about substituting the cashews for pinenuts? I also found it very salty, so instead of 1.

October 12, at 7: I usually put either roasted broccoli or sauteed mushrooms in there — YUMMM!!! October 13, at 4: I LOVE this recipe!!! It is the best Macaroni ever and I did like Kraft: THANK YOU SO MUCH!!! October 15, at I made this last week for my family. My kids use to love mac n cheese back in the old days, the days before no cheese.

So, when I saw this recipe I thought I would suprise them. I made it not knowing what the response would be. WELL, I was instructed by my 12 and 13 year old that I need to double the recipe next time! It sounds like they LOVE it! Yahoo, thank you so much! October 22, at 5: My very carnivorous and mac-n-cheese-loving boyfriend was blown away by this. I threw this together for our dinner tonight and it was so easy, it almost makes itself. November 4, at November 7, at 4: I have been looking to cut dairy back in my diet, but I soooo like cheese, and mac n cheese has always been my most favorite comfort food.

I just added fresh spinach, which I stirred right in with the pasta and sauce. My sinuses and my tummy thank you for a most delicious dairy alternative recipe! November 14, at 8: Winner Winner Vegan Dinner!!! I made this last night and my family inhaled it.

Husband had 3rds and daughter 1 had seconds. I added the roasted broccoli to it and then had some more broccoli on the side.

I think mushrooms would make a GREAT addition along with sliced tomatoes on top while baking. Made this last night as a trial-run of sorts for our first Vegan Thanksgiving- Best. Hands down- after the guests left, I pulled the leftovers out of the fridge and ate it straight out of the bowl, cold. November 15, at 9: THIS CHEEZE SAUCE RECIPE IS AMAZING. We have tried many recipes New Farm Cookbook, Vegan Vittles, How it all Vegan This one is by far the best! We have used your cheeze sauce recipe for a Mexican-style rockfish casserole layered tortillas, rockfish, spinach, veg, etc topped with the cheeze sauce — we doubled the chili powder — and baked It was unbelievably delicious.

Thank you for posting!!! November 18, at 2: Made this last night. Even Hubs, who is a carnivore loved it! November 18, at 6: Your recipes are giving us hope! We made the green bean casserole last night and tonight, this mac and cheese. I can finally eat again! Thank you, from a food lover. November 22, at 7: I just made these last night and they are wonderful! A definite 5 star recipe for anyone who has a serious sweet tooth!

Thank you very much for sharing this! November 24, at 4: Just found your website. I became vegan after being diagnosed with follicular lymphoma- a very slow growing type that can be managed for years thru lifestyle.

Probably healthier over a year after diagnosis than I was. This will definitely be a keepr recipe. Also made a version of the green bean casserole, changing up the sauce- also amazing. Thanks for your great website!!! The balsamic roasted Brussels sprouts are next. I eat them every day so doing something different will be a nice change. November 28, at 5: My non-vegan family DEVOURED it.

November 30, at I am not vegan, but have been leaning more towards giving up dairy and meat. I tried this recipe today and it was delicious! I am going to make it for my daughter and and grand children when I go visit them next month…they will love it! My daughter recently discovered that she is lactose intolerant, so she will love this. December 2, at 3: I only had 1 cup of cashews so I added in some chickpeas, also extra nooch, extra spicy, a touch of apple cider vinegar, and organic carrot baby food yes, really.

December 3, at 6: December 5, at 4: Thanks for a great recipe! December 11, at 6: I added some roasted yellow peppers to the sauce for my own spin, and roasted broccoli is genius. December 14, at I had been looking for a vegan mac and cheese recipe that was fast, easy and delicious.

This one has exceeded my expectations tenfold! I have made this recipe several times and each time it seems to taste better! Thanks so much for sharing!! December 24, at 7: First of all, thank heavens I found your blog.

Second of all, this really is the best!!!! I like this mac and cheese way better than the best homemade, unhealthy mac and cheese out there. The vegetables just worked. I will definitely be adding more veggies next time I make this.

Thank you sooo much! December 29, at 1: I have a question, I am casein and whey, gluten, not celiac, yeast, sugar and caffeine free. December 29, at 4: December 29, at 8: Killer hot and so creamy!

Thanks for this fantastic dish! December 30, at 7: This coming from someone lactose intolerant for 14 years.

Tonight we used the rest of the sauce with the same noodles, more broccoli, addeded mushrooms, celery, green onion, cauliflower, and tuna to make a tuna casserole. So, I know this version was no longer vegan, but everyone enjoyed it! Thank you so much.

I love your recipes! January 3, at 9: Thanks for the amazing recipe!! January 17, at 5: For those conflicted about baking vs. Thanks for the great recipe!

January 17, at 7: Lemon juice refers to teaspoons and not tablespoons? January 21, at 3: I just made this and I LOVE IT LOVE IT LOVE IT. I am telling everyone I know about it and sending mass texts with pictures of the finished product. While I often eat vegan simply by virtue of elimination tofu and vegetable stir fry, for example I was wary of trying to make vegan versions of things on my own, but NOT ANYMORE!!

I am feeling very happy that I found such a lovely recipe and proud of myself for making it. Thank you for sharing this! January 29, at 7: February 5, at 7: February 9, at 9: February 11, at 6: I love the combination of raw cashews and nutritional yeast. I will use that again. But I want you to proof read your ingredient list. February 12, at 8: February 21, at 3: February 23, at 4: This dish turned out perfectly I cut the cashews by one third and added rice milk instead of water, one and a half cups.

February 25, at 8: Love your site Megan, discivered it via Tara Stiles on YouTube. I made your almond butter fudge making my almond butter from your instructions first and it was yummy, so am now trying the Mac n cheese. February 26, at 4: Yum yum yum yum yum. As a person who is vegan and gluten free, finding a recipe that we both like is a mini victory. How about soaking the cashews beforehand? I know a lot of people do that when a recipe calls for them.

March 6, at 4: This recipe was amazing! I doubled up on most of the spices, and almost tripled the garlic amount, because my family loves extreme flavours, and it was superb!

March 18, at 5: You are a genious. It was my dinner tonight. Even my not vegetarian boyfriend loved it. Sorry for the english mistakes. I Hope you still being as creative and generous as you are and still sharing great recipes. March 24, at April 1, at April 2, at 6: April 1, at 7: Wonderful with the broccoli and I can tell mushrooms would have been good too. April 6, at 4: April 6, at 8: This is an awesome recipe!

I wanted to ask how you might adjust it for someone with a nut allergy?? My thought was to condense coconut milk, but any other suggestions would be very helpful. April 7, at 6: April 7, at 9: Not tart either, not to my tastebuds.

April 7, at 7: April 10, at 5: For me, tastes best without mustard and a little less lemon juice. Gonna try it with roasted broccoli next!

April 12, at 1: April 15, at 7: April 16, at 6: I LOVE LOVE LOVE your site! Awesome recipes…please keep them coming! April 17, at 2: April 19, at I cooked it with the roasted broccoli and also sprinkled some oats on top before putting it in the oven to give it a little crunch.

April 25, at 6: I made this last night and it was wonderful. I made with broccoli, a little less lemon, and a little more garlic. Will make again and plan to use the sauce on all sorts of things veggies, maybe adjust seasoning [cumin?

Thank you for this awesome recipe! April 27, at 9: Any substitutes you suggest?

April 28, at 3: April 28, at 9: April 29, at 3: I have been transitioning to a gluten and dairy free lifestyle for the past few weeks. It has been difficult to find recipes that are savory dishes and this one hit the mark!

We baked it and added broccoli as you said and it turned out perfectly. My boyfriend and I are both foodies, and we will definitely be making this recipe again. I love the flavor you combination you come up with for the cheese sauce. I will be featuring this on my website and blog this week.

Thank you for sharing. I love your page already. May 3, at Hi, I have two questions. Second, the pasta you recommend has corn in it. I thought unsprouted corn was very hard on the digestive system. I make a wonderful cornbread using sprouted corn flour that I buy online. However, I would be surprised if the corn in the pasta was sprouted. What do you think about that?

Thanks so much, I really want to try this recipe. May 4, at 9: You can buy it at a store like Whole Foods, or online: May 9, at 7: Hi Megan, I was so excited to make this recipe and finally got all of the ingredients to make it.

One con, I think, was the yeast I got. Is this a bad yeast to use? My mac and cheese came out tasting extremely bitter, the exact taste of the yeast. Is there a certain brand of yeast you recommend? May 9, at Nutritional yeast tastes much better! May 12, at 6: May 12, at 7: May 13, at 2: It really is the best, as the name says! Have never tasted better even in a restaurant. May 15, at 7: May 21, at Would I have to cook all the veggies first or would they just bake enough in that 30 min?

May 25, at 5: I just thought that I should let you know that this is sooooooooooo good! Actually, I am making it for the 2nd time. I made this several months ago, and I am craving for it today. I just wanted to let you know that I LOVE this recipe! May 31, at I might have missed it, but how much cashew butter should I use to replace the whole cashews and water?

June 6, at 5: Megan, I am a huge fan of your website and I have made several of the vegan dishes which have been a huge hit for my family however I made the mac and cheese tonight and my family and I had a really hard time with it. It tasted very strong of nuts and nutritional yeast.

I followed the recipe and only added broccoli and mushrooms but I had to throw it out. Can you tell me where I went wrong?

January 1, at 1: June 17, at 5: I have been making this dish quite a few times over the past month. I think the key to getting it absolutely perfect is to reserve 1C of the cooked pasta water to add to the cheese sauce and pasta.

I use Quinoa pasta and I do not bake it turns out way to dry for my liking if I bake it. Thank you so much for a fun, delicious recipe! June 25, at Going to try some cheaper alternatives to see how it turns out.. June 26, at 2: July 24, at 3: You are a legend!

I added half an avocado to this and was AMAZING!!! Thank you so much for the best recipe EVER! July 29, at Hello, I know this is an older post but I still wanted to ask, what exactly is nutritional yeast?

July 30, at 7: Nutritional yeast is the byproduct of making molasses, so I assume that heat deactivates the yeast, similar to the way that yeast in bread is deactivated when you bake it. August 9, at 1: I just made this for dinner and it is fantastic! I added lots of spinach to go along with the roasted broccoli and mushrooms. My lactose-intolerant boyfriend and grandmother are very thankful to you lol. This is going to be my new go-to macaroni recipe.

August 11, at I tried a raw cashew based cheese sauce a few weeks ago, and…. Therefore, the cheese sauce I made with them was also absolutely awful. Have you heard of anyone else having that reaction?

Or should I give it another try with a different brand? Thanks for your help! I really like the taste of raw cashews, so you may want to try a different batch to see if you got bad ones.

August 14, at 7: Megan, Thank you so much for this and all of your recipes. I took a chance, given all the comments, and made it for a dinner party.

Recipe: Vegan Cashew Cheese Sauce | Kitchn

August 16, at 2: I made this last week for myself and loved it. I decided to make it again today. I went ahead and made 5 packages of all the dry ingredients for a recipe so I will be ready for the next craving.

My husband, an omnivore, has a fear of all things vegan. He wants a bowl of the mac and cheese for dessert! August 18, at 7: It was REALLY delicious like: I went with the broccoli, and baked it with bread crumbs and ground walnuts on top. Thank you for the inspiration. August 19, at 7: My husband swears he can not survive without dairy despite his allergies. This was truly delicious. August 23, at 3: August 26, at 4: August 28, at 2: August 31, at 5: Just ate this for dinner and LOVED it!

Any idea what the calorie and fat grams per serving are? September 2, at 4: I figured it in the my fitness pal app. Not including the noodles just the cheese sauce. I figured this serves 8. So per serving is calories, This was so yummy!

I have never made cashew cheese sauce before and was really reluctant. I decided to give this a try. I am not vegan but I am a vegetarian and try to cut out less good for us foods and replace with better for us foods.

This is going to be my new go to Mac and cheese! It would have been really dry after baking it. I think not baking it would leave it creamy but baking makes it more of a southern style homemade dish. This was a hot with my family as well. September 9, at 4: We love this recipe!! My 9 year old daughter and I are vegan we also have a vegetarian and 2 omnivores in the house and this is my go to recipe for the best cheesy sauce!!

I use it on veggies as well as noodles and with my Vitamix it is a breeze! It satisfies all of our tastes! September 18, at 1: This recipe has been number one at our house for three weeks in a row!!

And tonight most of all ; I added tomato sauce to your cheese sauce to make a rose and mixed it with spaghetti squash and roasted veg. We are occasional pescatarians, but many of our recipes are vegan, these days, thanks to you!

Thank you for the inspiration! Rachel Rachel's Nourishing Kitchen. My hubby and I made the version with broccoli last week and it was DIVINE! October 9, at 4: This is THE BEST Mac n Cheese recipe ever! Made this and added vegan chicken,mushrooms and spinach. October 9, at 5: October 10, at 8: October 21, at 6: I put tomatoes and kalamata olives in mine, chipotle tabasco, a little liquid smoke, and used smoked paprika. This will be my new go-to recipe for this. October 22, at 3: This is one of the best Mac and cheese recipes I have tried.

October 25, at I made this last night and I have to say it was absolutely delicious. I added sauteed broccoli, crimini mushrooms, and onions, as well as adding a little bit of rice milk to the sauce to make it stretch a little farther. I topped it with panko bread crumbs to give it a little bit of a crunch.

November 3, at 5: This recipe is a total game-changer! November 7, at 7: November 8, at 9: November 9, at 1: I agree with all, no need to bake after, since there is no cheese to melt, but toast a little almond meal, or hemp seeds, or pine nuts, and sprinkle on top… DELISH! November 29, at The only thing is that the mustard was way too over powering so after the first time I cut it in half. Also, I soak the cashews for a few hours up to overnight to soften them before mixing.

The baking step is my favorite. It makes the mac n cheese so good. I sprinkle with breadcrumbs before baking. December 3, at 4: I wanted to say that the consistency is wonderful in this cheeze sauce, but for some reason it tastes suuuuuuper sweet to me. Do you have any ideas on how to tone down the sweetness of the cashew? I should have tried a different nut since this is always my issue with anything cashew based, but they seem to have the creamiest consistency….

December 11, at 9: I can not thank you enough for the recipe. I had lost it and about went into melt down trying to find it. You are the best!!!! I made this tonight with zucchini noodles and loads of roasted veggies; broccoli, cauliflower, kale, and mushrooms. We are looking for ways to increase our veggie intake.

Thank you for the recipe. December 13, at Thank you so much for this recipe! This past Friday, I made double the recipe, and there were absolutely no leftovers. I made double the recipe again the next day, and I still only got one serving. I even fed it to an avid hunter who had never tried vegan food in his life, and he gave it the thumbs up! December 25, at I was very pleasantly surprised at both the texture and flavor of this recipe.

I had several people taste the sauce before I told them what it was and they ALL liked it! I baked it with a sprinkle of panko and it dried-out a little too much in the oven. When we sampled it from the pan after I added it to the noodles, it was perfect!! I made this last night with broccoli, mushrooms and spinach added and it was so yummy! I was surprised how much sauce the recipe made. I thought it would be dry but it was actually very creamy.

Thank you for the awesome recipe! This is always a hit at potlucks. I made it for my omnivore family for Chanukah and they enjoyed it. So damn easy in the vitamix.

I make it a lot. January 2, at 4: I have everything but the chili powder. Would leaving that out make a big difference in the taste? January 3, at 7: January 4, at 7: I like this even better than the cheese and milk version. January 7, at 8: Or stir the broccoli in after? January 8, at 1: Two years ago I was diagnosed with a wheat and dairy allergy and this is the best thing I have ate!!! I saw someone above sub in milk…so I used coconut milk instead of the water for the extra creaminess.

Off to eat a second serving…S. January 21, at My husband made this last night for dinner he is not a cook by any means. His extent of cooking is roasting vegetables and making a salad. No more, no less. He roasted cauliflower and used it in place of the noodles, added spinach and mushrooms. It was easy and so freaking delicious! We had left overs and this was my breakfast, cold and it was still freaking delicious. April 12, at This is delicious…instead of salt I added miso and also added more nutritional yeast for more cheesy flavor.

January 22, at I bookmarked this a few weeks ago and just made it today. I have bought the boxed vegan mac but this recipe smokes that crap. I think my husband would even eat this if there is any left when he gets home bahaha. Will be making this on a regular. Made this with roast spinach and some fresh olives, then crumbled some breadcrumbs mixed with paprika and garlic powder when I baked it. January 23, at 2: We used it on all sorts of vegetables, on tacos and to dip chips into.

January 31, at 2: How important is the nutritional yeast to this recipe. Can it just be omitted I can not have any yeast? February 24, at 7: February 23, at 6: OMG we made it this weekend added tons of spinach, broccoli and mushrooms so so good!!!

Thanks cannot wait for your new book to come out. March 23, at I usually add 1. This is the real deal. July 6, at Thank you so much for this awesome recipe. This will be a staple for my own weekly meal prep, as well as the gatherings I host periodically. July 9, at But I found it really stiff and dry. July 12, at 4: I have loved cheese in virtually anything.

Thanks for your recipes. Your Cauliflower pizza crust was a hit! This recipe is AMAZING!!!!! I am a total mac-n-cheese junkie and this just made the top of my list. Love, Love, LOVE this!!! August 11, at 7: Tonight was my first attempt at making this dish and I am SO happy I came across your recipe!! It was DELICIOUS and the roasted broccoli and mushrooms definitely hit the spot!

A definite keeper and will be added to the rotation for sure! August 15, at 7: I am not vegan so open to dairy alternatives. To be honest, in deciding to make this recipe I had very low expectations.

I have to say that I was pleasantly surprised. Although there was no cheesy texture to this dish, it was still very creamy and satisfying. I did make some modifications: I also sauteed onions and mushrooms as suggested and added them to the pasta, put everything into a pyrex, topped it with breadcrumbs and then baked for 30 minutes. The result was phenomenal: September 8, at 4: Thank you for the great recipe. September 14, at 8: Oh my god how is this so good this is delicious its definitely more mild than that store bought crap!

Im going to make this so many times. September 21, at 8: I made this over the weekend and it takes fantastic. The other thing was how thick the sauce was. I had to keep adding a little water to get the vitamix to run. I loved the way it taste. I am thinking the chili powder really added the ummp.

Also, I used the sunflower unsoaked vs the cashews. Once I tasted this sauce I was like ummm and started thinking dip, thick soup base, etc. My mind was just wondering how can I use this flavor in other ways. Thanks for sharing this recipe that I will continue to play around with. November 23, at 2: I pour the sauce on my cooked quinoa noodles Andean Dream…no corn! This recipe will be in my repertoire for the rest of my life. November 27, at 6: And if it is suitable to freeze?

December 1, at 1: December 1, at 6: February 5, at 6: December 3, at 8: December 4, at 4: Hoping to make this cheese into a taco bake tomorrow! December 6, at

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