While pasta is cooking, make the vegan cashew cheese sauce.Making homemade vegan mac and cheese is easy as can be! That’s it – it’s so easy! How to Make Easy Vegan Mac and Cheese To make vegan cheese sauce, simply add the cashews, miso/dijon, cornstarch, garlic, onion powder, lemon juice, salt and pepper, and hot water to a small handheld blender or high-speed blender, and puree until creamy, about 1 minute. The addition of either mellow miso paste or dijon mustard will add even more depth and flavor, both are great! You’ll find cornstarch or arrowroot in the ingredients too, which will help maintain an ultra creamy consistency, but if you don’t have it on hand it’ll still be great. A few added spices like garlic and onion powder will add flavor. You can soak the cashews, but often times I skip this step with no ill effects. Cheese Sauce: The base of the sauce is raw cashews.Peas: The peas I used here were frozen, but fresh would be great too! They will cook right along with the pasta, making this super easy!.Pasta: I used elbow pasta here as it’s a classic mac and cheese pasta, but feel free to use your favorite style pasta – shells, penne, campanelle, rotini, rigatoni or fusilli work well.The ingredients are simple, and you may already have most of them on hand in your pantry! Both comforting and hearty, the whole family will love this plant-based mac and cheese! Ingredient Notes

It’s completely dairy-free, well-rounded, and full of wholesome plant-based ingredients. And leftovers hold up well when refrigerated, making for great make-ahead lunch ideas too!

It’s quick + easy! Creamy, delicious, and ready in 30 minutes, this homemade vegan mac and cheese is a perfect recipe for the weeknight meal rotation. How To Re-Heat Mac And Cheese Why We Love This Recipe!

How to make easy mac and cheese sauce