Creamy Cashew Vegan Mac & Cheese: A Deliciously Healthy Comfort Food

Begin by placing the raw cashews in a bowl and covering them with hot water. Let them soak for at least 15 minutes, then drain. While the cashews soften, dice the onion and mince the garlic. This soaking step is crucial because it creates the smooth, creamy texture that defines the sauce.

1. Sauté aromatics. Heat olive oil in a medium saucepan over medium heat. Add the diced onion and cook 3–4 minutes until translucent, then stir in the garlic and cook another 30 seconds until fragrant.
2. Make a roux. Sprinkle the flour over the onions, stirring constantly for 1 minute. This forms a light roux that will thicken the sauce without any dairy.
3. Blend the base. Transfer the soaked cashews, plant‑based milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, salt, and pepper to a high‑speed blender. Blend on high until completely smooth—about 1–2 minutes. The mixture should be thick but pourable.
4. Combine & simmer. Pour the blended cashew mixture into the saucepan with the roux. Reduce heat to low and whisk continuously for 4–5 minutes, watching for the sauce to thicken and coat the back of a spoon. If it becomes too thick, add a splash of extra plant milk.