Vegan Crockpot Mac and Cheese Recipe
A ridiculously creamy, dairy-free mac and cheese that practically cooks itself. Rich, cheesy, and comforting—without the stirring struggle.
Ingredients
For the Sauce:
- 1 cup raw cashews soaked for 15 minutes in hot water
- 2 ½ cups unsweetened plant milk
- ¼ cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the Mac and Cheese:
- 16 oz elbow pasta or any short pasta
- 2 cups vegetable broth
- 1 tbsp olive oil or vegan butter
- ½ cup shredded vegan cheese optional but recommended
- ½ tsp turmeric for color
For Topping:
- ¼ cup breadcrumbs optional
- Fresh parsley optional
Instructions
Prep the Sauce:
- Blend cashews, plant milk, nutritional yeast, lemon juice, mustard, and spices until smooth.
Assemble in the Crockpot:
- Add pasta, vegetable broth, and olive oil.
- Pour in the blended sauce and stir.
Cook and Stir:
- Cover and cook on low for 2 hours.
- Stir every 30 minutes to prevent sticking.
Final Touches:
- Mix in shredded vegan cheese for extra creaminess.
- Let it sit for 5 minutes to thicken.
Serve and Enjoy:
- Garnish with breadcrumbs and parsley.
- Devour immediately because, let’s be honest, it won’t last long.
Notes
Nutritional Information (Per Serving)
- Calories: 420
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Calcium: 15%
- Iron: 20%
- Vitamin B12: 25%
- Magnesium: 10%
- Folate: 18%
Tips for the Best Mac and Cheese
- Use full-fat coconut milk for extra creaminess.
- Stir in a splash of hot sauce for a spicy kick.
- Swap cashews for sunflower seeds if you're nut-free.