Ingredients
For the Sauce:
For the Pasta:
Optional Toppings:
Instructions
1Boil the Vegetables
Bring a medium pot of water to boil. Add the cubed potato and chopped carrot. Boil for about 10 minutes until both are very soft – you should be able to easily pierce them with a fork. This is important because they need to blend completely smooth. Drain and set aside.
Why this matters: The potato and carrot provide the creamy base that makes this sauce thick and luxurious. Undercooked vegetables = grainy sauce. We want silky smooth perfection here.
2Cook the Pasta
While vegetables are boiling, bring a large pot of heavily salted water to boil (it should taste like the ocean). Add the pasta and cook according to package directions until al dente. Reserve ½ cup of pasta cooking water before draining. This starchy water is liquid gold – we'll use it to adjust the sauce consistency.
Pro tip: Slightly undercook the pasta by 1-2 minutes if you're baking it. It'll continue cooking in the oven and you don't want mushy pasta.
3Make the Cheese Sauce
Drain the soaked cashews and add them to a high-speed blender along with the cooked potato, carrot, plant milk, nutritional yeast, coconut oil, lemon juice, miso paste, garlic powder, onion powder, salt, mustard powder, and paprika. Blend on high for 2-3 minutes until completely smooth and creamy. Stop and scrape down the sides as needed.
Taste and adjust seasoning. It should taste VERY cheesy, slightly tangy, and well-salted. If it's too thick, add a splash of the reserved pasta water. If it's not cheesy enough, add more nutritional yeast. Trust your palate here – this is your sauce.
4Combine Pasta and Sauce
Pour the cheese sauce over the drained pasta in the pot. Stir well to coat every piece of pasta. The sauce should be thick but still coat the pasta nicely. If it's too thick, add the reserved pasta water a tablespoon at a time until you get a creamy, coating consistency.
At this point, you can serve it immediately as stovetop mac and cheese. Or continue to the next step for the ultimate baked version with a golden, crispy top.
5Bake (Optional but Highly Recommended)
Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased 9x13 inch baking dish (or similar size). Mix the panko breadcrumbs with melted vegan butter and sprinkle evenly over the top. This creates that irresistible golden, crispy crust.
Bake for 20-25 minutes until the top is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving – this helps it set up and makes it easier to serve. The wait is torture but worth it.
6Serve and Enjoy
Garnish with fresh parsley if desired and serve immediately. Watch as even the skeptics go back for seconds. This mac and cheese reheats beautifully – just add a splash of plant milk when reheating to restore the creamy texture.
Leftovers keep in the fridge for up to 5 days in an airtight container. You can also freeze it for up to 3 months – just thaw overnight in the fridge before reheating.
Emma's Pro Tips
The Secret to Extra Cheesy Flavor: The miso paste is crucial here. It adds that fermented, funky depth that makes this taste like aged cheese. Don't skip it! White or yellow miso works best – red is too strong.
Make It Even Creamier: For an extra luxurious sauce, use half cashews and half macadamia nuts. The macadamias make it almost obscenely creamy.
Can't Find Refined Coconut Oil? You can use vegan butter instead, but coconut oil helps the sauce solidify slightly when cooled, which is what gives it that "real cheese" texture. Just make sure it's refined (no coconut taste).
Make-Ahead Tip: You can make the sauce up to 3 days in advance and store it in the fridge. When you're ready to eat, just cook the pasta and combine. The sauce might thicken in the fridge – totally normal. Just thin it with a bit of plant milk.