Erewhon Mac and Cheese Recipe: Vegan Cashew Cream Indulgence

This vegan mac and cheese delivers the same comforting richness as the original, but with a plant-based twist that’s surprisingly satisfying. The cashew cream base creates a velvety sauce that clings to every elbow of pasta, while nutritional yeast adds that classic cheesy depth.

I’ve perfected this recipe to mimic the creamy texture and bold flavor of traditional mac and cheese without any dairy. The key is soaking the cashews to blend into a smooth, luscious sauce that feels indulgent in every bite.

What sets this version apart is its simplicity—just a handful of whole-food ingredients and 20 minutes of prep. The result is a dish that’s both nourishing and deeply satisfying, proving that vegan comfort food can hold its own.

Serve it hot, with a sprinkle of smoked paprika for a subtle kick. Here’s how to make it at home.

Ingredients for Erewhon Mac and Cheese

Whole-food ingredients transform into creamy, dairy-free comfort food perfection here.

The cashews are non-negotiable for that velvety texture. Whole Foods or Erewhon carry raw cashews in bulk—avoid roasted or salted. For nutritional yeast, Bragg or Bob’s Red Mill are reliable brands. Soak the cashews in boiling water for 15 minutes (or overnight in cool water) to ensure a silky-smooth blend. The miso paste is optional but adds incredible depth (find it in the refrigerated section at most markets).

No cashews? Raw macadamias or silken tofu work in a pinch (adjust liquid amounts). Out of nutritional yeast? Vegan cheese powder at one-third the amount can substitute. For plant milk, oat or cashew milk yields the creamiest results—almond milk tends to be thinner. The Dijon mustard might seem odd, but it balances the richness beautifully (trust me on this one).

The sauce thickens as it cools. Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently with a splash of plant milk to restore creaminess. Freezes beautifully for 1 month—portion into single servings for easy reheating.

Step-by-Step Instructions for Vegan Cashew Cream Mac and Cheese

Master this technique for a velvety, restaurant-quality dish that’s entirely plant-based.

Step 1: Prepare and Soak the Cashews

Place the 1.5 cups Raw Cashews in a heatproof bowl and cover with boiling water. I’ve found this quick-soak method works as effectively as overnight soaking for achieving that silky texture we need. Let them soak for exactly 15 minutes—any less and they won’t soften enough, any more and they can become waterlogged.

This step is non-negotiable for creating the creamy base. The hydration transforms the cashews from crunchy to blendable, allowing them to emulsify with the other ingredients into a smooth, rich sauce that will cling beautifully to the pasta.

Step 2: Sauté Aromatics for Depth of Flavor

While the cashews soak, heat a large skillet over medium heat. Add the diced 0.5 whole Yellow Onion and cook for 4-5 minutes until translucent and just beginning to caramelize at the edges. Add the minced 3 cloves Garlic Cloves and sauté for an additional 30 seconds until fragrant.

This builds the flavor foundation. The onion sweetens as it cooks, balancing the sharpness of the garlic, while both develop complexity that will infuse the sauce. Don’t let the garlic brown—it should just soften and release its aroma. Remove from heat and set aside to cool slightly.

Step 3: Blend the Cashew Cheese Sauce

Drain the soaked cashews and transfer them to a high-speed blender. Add the sautéed onion and garlic, along with the 0.5 cup Nutritional Yeast, 1 tbsp Dijon Mustard, 2 tbsp Lemon Juice, 1.5 cups Unsweetened Plant Milk, 1 tbsp White Miso Paste, 1 tsp Sea Salt, 0.25 tsp White Pepper, and 0.25 tsp Turmeric.

Blend on high for 1-2 minutes until completely smooth and creamy. The mixture should be thick but pourable, like heavy cream. The turmeric gives it that signature golden hue, while the miso adds a subtle umami depth that mimics aged cheese.

Step 4: Cook Pasta and Combine with Sauce

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package instructions until al dente. Drain well, but don’t rinse—the starch helps the sauce cling to the pasta.

Return the pasta to the pot and pour the cashew sauce over it. Stir gently but thoroughly to coat every piece. If the sauce is too thick, add a splash of warm plant milk to reach your desired consistency. The sauce should coat the pasta evenly without pooling at the bottom of the pot.

Step 5: Finish and Serve

Taste and adjust seasoning if needed, though the miso and nutritional yeast should provide enough saltiness. Transfer to serving bowls and garnish with a sprinkle of 0.5 tsp Smoked Paprika for a subtle smoky note and a pop of color.

Serve immediately while hot. The sauce will thicken slightly as it cools, but it maintains its creamy texture. Each bite should deliver that rich, cheesy flavor with a perfect balance of tang from the lemon and depth from the miso.

Creative Variations of These Flavors

Spicy Chipotle Version

Add 1-2 chipotle peppers in adobo to the blender with the cashew sauce. This smoky heat pairs perfectly with the creamy base. I also stir in ½ tsp smoked paprika for extra depth. The result is a mac and cheese with a bold, Southwestern kick. 🌶️

Herb-Infused Variation

Blend in ¼ cup fresh basil and 1 tbsp fresh thyme with the sauce ingredients. The herbs add a bright, aromatic note that cuts through the richness. This version feels like a gourmet twist on classic comfort food.

Roasted Veggie Boost

Fold in 1 cup roasted butternut squash and ½ cup sautéed mushrooms after mixing the sauce with pasta. The squash adds natural sweetness, while mushrooms provide an earthy, meaty texture. Roast the squash at 400°F for 20 minutes first.

Buffalo Style

Toss the cooked pasta in ¼ cup buffalo sauce before adding the cashew sauce. Top with ½ cup breadcrumbs and ¼ cup chopped celery for crunch. This variation brings tangy heat that’s balanced by the creamy sauce.

Mediterranean Twist

Stir in ½ cup sun-dried tomatoes and ¼ cup Kalamata olives after combining pasta and sauce. Finish with 2 tbsp chopped parsley and a drizzle of olive oil. The briny olives and sweet tomatoes add a sophisticated touch.

Protein-Packed

Mix in 1 cup cooked chickpeas or 1 cup crispy tofu cubes for extra protein. The chickpeas add heartiness, while tofu gives a satisfying bite. This turns the dish into a complete, protein-rich meal. 💪

Frequently Asked Questions