Vegan Mac and Cheese

Ingredients

• 250 g Macaroni (short pasta) (Cook al dente)
• 1.5 tasse Vegetable broth (Low sodium)
• 0.5 tasse Cashews (Ideally soaked 2 h for a smoother texture)
• 4 cuillères à soupe Tapioca starch (Provides the elasticity of the “cheese”)
• 1 cuillère à soupe Nutritional yeast (Adds cheesy flavor and vitamin B12)
• 1 cuillère à café Apple cider vinegar (Enhances the cheese's acidity)
• 1 cuillère à café Maple syrup (Light sweet touch, balances acidity)
• 0.5 cuillère à café Onion powder (Seasoning)
• 0.5 cuillère à café Salt (Adjust to taste)
• a pinch Black pepper (Optional)
• 100 g Peas (optional) (Adds color and texture)

Instructions

1. Cooking the macaroni

   Bring a large pot of salted water to a boil, add the macaroni and cook for 12 minutes until al dente.

   Time: PT12M

   Temperature: eau bouillante

2. Draining

   Drain the macaroni in a colander and rinse quickly with cold water to stop cooking.

   Time: PT1M

3. Preparing the vegan sauce

   In the blender, add the vegetable broth, cashews, tapioca starch, nutritional yeast, apple cider vinegar, maple syrup, onion powder, salt and pepper. Blend for 1 minute until smooth and creamy.

   Time: PT2M

4. Thickening the sauce

   Pour the blender sauce into a medium saucepan. Heat over medium heat while whisking constantly for 5 minutes, until the sauce thickens and becomes slightly glossy.

   Time: PT5M

   Temperature: moyen

5. Mixing the pasta and sauce

   Stir the drained macaroni into the sauce, mixing with the wooden spoon until each piece is well coated.

   Time: PT2M

6. Adding optional vegetables

   If desired, fold in peas, pre‑cooked broccoli or cauliflower and mix quickly.

   Time: PT1M

7. Serving

   Serve immediately, hot, optionally sprinkled with a bit more nutritional yeast.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Macaroni (short pasta): gluten-free pasta, penne
• Instead of Vegetable broth: water + bouillon cube
• Instead of Cashews: almonds, macadamia nuts
• Instead of Tapioca starch: corn starch, arrowroot
• Instead of Nutritional yeast: vegan cheese powder
• Instead of Apple cider vinegar: lemon juice
• Instead of Maple syrup: agave syrup
• Instead of Onion powder: finely chopped onion
• Instead of Salt: sea salt
• Instead of Black pepper: white pepper
• Instead of Peas (optional): broccoli, cauliflower

Equipment Needed

• Large pot for pasta
• Colander
• Blender or immersion blender
• Medium saucepan for sauce
• Whisk
• Measuring spoons and cups
• Wooden spoon or spatula

Critical Steps — Do Not Skip

• Al dente cooking of the macaroni
• Blend the sauce until smooth consistency
• Thicken the sauce without burning it

Chef Tips from the Video

• Soak the cashews for 2 h for an ultra‑smooth texture
• Use homemade vegetable broth for deeper flavor
• Add a pinch of smoked paprika for a more “cheesy” flavor

Troubleshooting

Storage

Refrigerator: Store the sauce in an airtight container for 3‑4 days. Reheat over low heat adding a little water.

Freezer: The sauce freezes for 1 month. Defrost in the refrigerator then reheat.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared 2 days ahead and reheated
• Cook the pasta ahead, rinse and store in the refrigerator with a drizzle of olive oil