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A bowl of noodles smothered with plant based mac and and cheese sauce with cupboards in the background.
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5 from 1 vote

Plant Based Mac And Cheese Sauce

This plant based mac and cheese sauce is so creamy and delicious.
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Cuisine: American
Keyword: cashew cheese, dairy free, gluten free, pasta, vegan
Servings: 6
Calories: 128kcal


  • 1 cup cashews
  • 1 cup boiling water for soaking cashews
  • 3/4 cups water for the sauce
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 1/4 cup nutritional yeast
  • Pinch of nutmeg optional
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste


  • Soak the cashews for approximately 20 minutes in 1 cup of boiling water with 1 tablespoon of lemon juice.
  • After the cashews are done soaking, drain them, discard the water and rinse the cashews.
  • Add the cashews, 3/4 cups of water, nutritional yeast, garlic, dijon mustard, salt and pepper to a food processor or blender and process/blend until smooth and creamy.
  • Makes approximately 1 1/2 cups of vegan cashew cheese sauce so scale up or down as needed.
  • Mix the sauce with hot gluten free pasta such as brown rice pasta, chickpea pasta, lentil pasta or corn pasta.


Calories: 128kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 208mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg