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Vegan Mac & Cheese

Creamy Vegan Mac & Cheese with a Tangy Sauerkraut Twist

A delicious Vegan Mac & Cheese with rich cashews and a unique tangy sauerkraut twist, perfect for satisfying comfort food cravings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Medium Shells Perfect for holding onto the cheese sauce.
For the Cheese Sauce
  • 1 cup Raw Cashews (soaked) Essential for creaminess.
  • 1 medium Russet Potato (peeled and cubed) Thickens the sauce.
  • 1 cup Water Adjust for desired consistency.
  • 1/4 cup Nutritional Yeast Gives cheesy taste.
  • 1 tablespoon White Wine Vinegar Adds acidity.
  • 1 teaspoon Ground Mustard Adds tanginess.
  • 1/2 teaspoon Ground Cumin Brings warmth.
  • 1/2 cup Sauerkraut (drained) Unique umami flavor.
For the Vegetables
  • 1 medium White Onion (chopped) Enhances sweetness.
  • 1 medium Medium Yellow Pepper (chopped) Adds sweetness.
For Cooking & Seasoning
  • 2 tablespoons Extra Virgin Olive Oil For sautéing.
  • to taste Kosher Salt Adjust to suit taste.
  • to taste Freshly Ground Black Pepper Season to preference.
For the Topping
  • 1 cup Panko Bread Crumbs Provides crunch.
  • 2 tablespoons Fresh Thyme Leaves Enhances flavor!
Optional Ingredients
  • to taste Hot Sauce (such as Cholula) For heat.
  • 1 tablespoon Refined Coconut Oil or Vegetable Oil For sautéing.

Equipment

  • large pot
  • large skillet
  • food processor
  • Small skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add medium shells and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  2. Sauté the Vegetables: In a skillet over medium heat, warm extra virgin olive oil. Add chopped onion and medium yellow pepper; sauté until onion is translucent, about 5-7 minutes.
  3. Blend the Cheese Sauce: Combine soaked cashews, russet potato, water, nutritional yeast, sauerkraut, white wine vinegar, ground mustard, and ground cumin in a food processor. Blend until smooth, about 1-2 minutes.
  4. Combine Pasta and Sauce: Add the blended cheese sauce to the skillet with sautéed vegetables. Toss in the cooked medium shells and stir to coat.
  5. Prepare the Crunchy Topping: In a small skillet, heat extra virgin olive oil. Add panko breadcrumbs and fresh thyme, toasting until golden brown and crispy, about 3-5 minutes.
  6. Serve and Enjoy: Remove from heat, transfer to serving plates, and sprinkle with toasted panko topping. Serve immediately while hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 2IUVitamin C: 30mgCalcium: 15mgIron: 15mg

Notes

Soak cashews for at least 2 hours for silky texture. Cook pasta al dente to keep firmness. Use a high-powered blender for creamy sauce. Adjust seasoning before mixing with pasta.

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