The best vegan mac and cheese made with cashews, potatoes and nutritional yeast! It’s easy to make, creamy, cheesy and so delicious. This comfort food classic turned plant-based is guaranteed to be a new family favorite.
If you haven’t already soak your cashews for 2-4 hours. If you have a high powered blender like a Vitamix you can get away with soaking for only 30 minutes-1 hour.
Fill a large pot with about 1 inch of water. Add potatoes, carrots and onion to a steamer basket or metal colander and steam for about 15 minutes or until soft.
Meanwhile, cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking water before draining. Drain and transfer the pasta back to the pot.
Place all the vegan cheese ingredients in a blender (including the cooked potatoes, carrots and onions) and blend until smooth.
Pour the vegan cheese over cooked pasta, adding up to 1/2 cup pasta water to loosen the sauce, as necessary. Stir to fully combine.
Season to taste and serve.
Keep leftovers in an airtight container in the fridge for up to 5 days. To reheat it, add a little bit of milk or water to thin out the sauce. When reheating, stir often to avoid burning.