There’s nothing like a bowl of creamy mac and cheese — and this version is 100% dairy-free, made with a rich cashew cheese sauce that slow cooks right into the pasta.
It’s cozy, comforting, and crazy easy.
Toss everything into your Crockpot, and come back later to a warm, creamy, ultra-satisfying bowl of mac.
It’s the kind of recipe I come back to again and again.
Why I Love This Recipe
This one’s been a game-changer. I used to think mac and cheese needed real cheese to hit the spot — then this cashew version came along and totally proved me wrong.
- The Crockpot does all the work
- No need to boil pasta first
- Creamy, cheesy flavor from just plants
- Super filling and satisfying
- Total comfort food, made simple
What You’ll Need
- 1 ½ cups raw cashews (soaked in hot water for 15 minutes, then drained)
- 1 ½ cups unsweetened almond milk
- ½ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon smoked paprika
- 1 tablespoon olive oil
- 12 oz elbow pasta (dry)
- 3 cups water
Ingredient
Pro Tips
- Soak those cashews well: Hot water and at least 15 minutes helps them blend super smooth.
- Don’t skip the mustard: It gives that cheesy tangy kick that makes this dish sing.
- Use short pasta: Elbows or shells work best — anything that holds onto the sauce.
- Stir halfway through cooking: Keeps pasta from sticking.
- Let it rest 5 minutes: Sauce thickens as it cools, and it gets even creamier.
Tools You’ll Need
- High-speed blender
- Crockpot or slow cooker
- Measuring cups and spoons
- Mixing spoon or spatula
Substitutions and Variations
- Cashews → sunflower seeds for nut-free version
- Almond milk → oat, soy, or any unsweetened non-dairy milk
- Dijon mustard → yellow mustard or omit
- Add-ins: Peas, spinach, or steamed broccoli stirred in before serving
- Spicy: Add a pinch of cayenne or a dash of hot sauce
Make Ahead Tips
You can blend the cheese sauce a day ahead and store it in the fridge. Just give it a good stir before adding it to the Crockpot with the pasta.
Instructions
Step 1: Soak the Cashews
Place 1 ½ cups raw cashews in a heat-safe bowl and cover with boiling water. Let sit for 15 minutes, then drain.
Step 2: Blend the Cheese Sauce
Add soaked and drained cashews, 1 ½ cups almond milk, ½ cup nutritional yeast, 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ¼ teaspoon smoked paprika, and 1 tablespoon olive oil to a blender. Blend until completely smooth and creamy.
Step 3: Add Everything to the Crockpot
In the Crockpot, combine 12 oz dry elbow pasta, 3 cups water, and the entire batch of cashew cheese sauce. Stir gently to coat all the pasta.
Step 4: Slow Cook
Cover and cook on low for 1 hour 30 minutes to 2 hours. Stir once halfway through to make sure the pasta cooks evenly. The pasta should be tender and sauce thickened.
Step 5: Rest, Stir & Serve
Once done, turn off the Crockpot. Let it sit uncovered for 5 minutes so the sauce thickens. Stir well and scoop into bowls.
Servings: 4-6
Cook Time: About 2 hours (including soaking)
Macros per Serving (for 6 servings, approximate)
- Calories: 420
- Protein: 14g
- Carbs: 54g
- Fat: 18g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Cashews, when soaked and blended, create a rich emulsion that mimics cheese sauce. Nutritional yeast brings umami and cheesy notes. The acid from lemon juice and vinegar brightens and balances the fat. Slow cooking gives the pasta time to absorb flavor and starch thickens the sauce naturally.
Common Mistakes
- Skipping the soak: Unsoaked cashews won’t blend smooth.
- Using sweetened milk: Will throw off the savory flavor.
- Overcooking: Pasta turns mushy. Start checking at 90 minutes.
- Not stirring mid-way: Pasta can clump or stick together.
- Not letting it rest: Sauce will seem too thin if you skip this step.
What to Serve With
- Light green salad with lemon vinaigrette
- Roasted broccoli or asparagus
- Garlic toast
- Pickled red onions on top for tang
FAQ
Can I use another type of pasta?
Yes! Shells or fusilli work great. Avoid long noodles though — they don’t cook evenly.
Can I make it gluten-free?
Yep — just use gluten-free elbow pasta, but check early since it can get soft fast.
How do I store leftovers?
Keep in an airtight container in the fridge for 3–4 days. Reheat with a splash of almond milk.
Can I freeze it?
Not recommended — pasta can get mushy after thawing. Better fresh or refrigerated.
Leftovers and Storage
Let mac and cheese cool completely before transferring to a sealed container. Store in the fridge up to 4 days. Reheat in the microwave or on the stove with a splash of almond milk to loosen the sauce. Avoid freezing — the texture gets weird.
Conclusion
This Crockpot Vegan Mac and Cheese is cozy comfort food at its easiest. Creamy, satisfying, and made with simple ingredients, it’s a go-to when you want something hearty without the fuss. I’d love to hear how it turns out for you — drop a comment below and let me know how yours came out or if you have any questions!