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Vegan Mac and Cheese with Roasted Garlic

This vegan mac and cheese features a silky, cheesy sauce made from blended cashews, nutritional yeast, lemon juice, and roasted garlic, creating a creamy and indulgent dish. The dish is finished by tossing with cooked pasta and optional vegetables, resulting in a comforting, rich, and slightly smoky final appearance that improves overnight for enhanced flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cloves garlic bulbs whole, for roasting
  • 2 cups cashews soaked in water for at least 2 hours
  • 1/4 cup nutritional yeast adds cheesy flavor
  • 2 tablespoons lemon juice freshly squeezed
  • 1 cup plant-based milk unsweetened, plus more as needed
  • 1 lb pasta elbow macaroni, penne, or shells
  • to taste smoked paprika optional, for seasoning
  • to taste salt and pepper
  • 1 cup vegetables sautéed spinach, peas, or roasted vegetables, optional

Equipment

  • Oven
  • Blender
  • Large pot
  • Skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Wrap the whole garlic bulbs in foil and roast for about 40 minutes until golden and soft, filling your kitchen with a warm, nutty aroma. Let the garlic cool slightly before squeezing out the tender cloves.
  2. Cook your pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, leaving a little pasta water in the pot.
  3. Add soaked cashews, nutritional yeast, lemon juice, roasted garlic cloves, and plant-based milk to a blender. Blend on high until smooth and creamy, adding more milk if needed to reach your desired sauce consistency. The sauce should be velvety and free of chunks.
  4. Pour the blended sauce into a large skillet over low heat. Warm gently, stirring occasionally, until heated through. Season with smoked paprika, salt, and pepper to taste, adjusting the flavors to your liking.
  5. Add the cooked pasta to the sauce, tossing gently to coat each piece evenly. If the sauce is too thick, stir in a splash of reserved pasta water to loosen it up.
  6. If using vegetables, fold them into the pasta now, ensuring they are evenly distributed and heated through. Let the mixture sit for a few minutes to meld the flavors.
  7. Serve immediately or transfer to a container and refrigerate overnight to develop deeper flavors. The sauce will thicken slightly, making each subsequent serving even richer.

Notes

Roasting the garlic enhances its sweetness and smokiness, adding depth to the sauce. The dish tastes even better after resting overnight, so consider making it ahead for busy days.