Why make this vegan mac and cheese?

Good mac and cheese should be glossy, cling to every noodle and taste savory enough that nobody misses the cheese. Most vegan versions ask you to soak cashews and blend a sauce. This one skips both. You make a quick garlic roux, whisk in broth, then squeeze in JOI Cashew Base straight from the bottle for a rich, creamy sauce. Nutritional yeast, Dijon and a little lemon bring the cheesy tang. Expect a stovetop mac that is creamy, family-friendly and on the table in about 20 minutes.

Why this recipe is so easy

• One pot for pasta, one pan for sauce, no blender.

• Pantry ingredients you probably already have.

• Works as a stovetop mac or a baked mac with a crunchy top.

Recipe card

• Servings: 4 to 6

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

• Category: Dinner, Pasta, Kid-Friendly

• Dietary: vegan and dairy-free by ingredients; gluten-free with GF pasta and the cornstarch option

• Equipment: large pot, medium saucepan, whisk

Ingredients

• 12 oz elbow macaroni or shells

• 2 tbsp olive oil

• 3 garlic cloves, minced

• 2 tbsp all-purpose flour (or 1 1/2 tbsp cornstarch for gluten-free)

• 1 1/2 cups low-sodium vegetable broth, warmed

• 1/2 cup JOI Cashew Base, used directly from the bottle (shake well first)

• 1/4 cup nutritional yeast

• 1 tsp Dijon mustard

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• 1/4 tsp ground turmeric, for color

• 1 tbsp lemon juice

• 1 tsp salt, plus more to taste

• 1/2 cup reserved pasta water

Directions

1. Cook the pasta in well-salted water 1 minute less than the package says. Reserve 1/2 cup pasta water, then drain.

2. While the pasta cooks, warm the olive oil in a saucepan over medium heat. Add the garlic and cook 30 seconds. Whisk in the flour and cook 1 minute.

3. Slowly whisk in the warm broth and simmer 2 to 3 minutes until lightly thickened. (Gluten-free: simmer the broth with the garlic, then whisk in the cornstarch mixed with 2 tbsp cold water.)

4. Turn the heat to low. Squeeze in 1/2 cup Cashew Base and whisk 30 seconds until smooth. Whisk in nutritional yeast, Dijon, onion powder, smoked paprika, turmeric, lemon juice and salt.

5. Add the pasta to the sauce and stir. Loosen with pasta water, a splash at a time, until the sauce coats every noodle. Taste and adjust salt.

6. Serve right away. For baked mac, see the customizations below.

Why the JOI squeeze bottle works here

The cashew base goes in on low heat after the roux, so it melts into a smooth, cheese-like sauce instead of splitting. Squeezing it straight into the pan replaces soaked, blended cashew cream in one step, with no blender to wash.

Customizations and substitutions

• Baked mac: transfer to a baking dish, top with 1/2 cup panko tossed with 1 tbsp olive oil and bake at 400°F for 12 to 15 minutes.

• Hidden veggies: stir in 1 cup steamed broccoli or peas at the end.

• Smoky: add 1/4 tsp chipotle powder.

• Fall twist: try our Butternut Squash Mac and Cheese, or turn the sauce into a dip with our Vegan Queso.

Common mistakes

• Overcooking the pasta: it keeps softening in the sauce, so pull it 1 minute early.

• Adding the cashew base over high heat: keep the heat low so the sauce stays silky.

• Skipping the pasta water: its starch makes the sauce cling.

Storage and reheating

• JOI base: store the bottle in a cool, dark pantry; refrigeration is not required. Shake before use.

• Leftovers: refrigerate within 2 hours and use within 3 to 4 days (USDA leftovers guidance).

• Reheat on the stove with a splash of water or plant milk, stirring until hot throughout (165°F).

Frequently asked questions

• How do you make vegan mac and cheese creamy? Use a fat-rich base like cashew butter in a light roux, then loosen with starchy pasta water. That combination gives a glossy sauce that coats the noodles.

• What gives vegan mac and cheese a cheesy flavor? Nutritional yeast, Dijon, onion powder and a little lemon juice. Together they mimic the savory, tangy taste of cheddar.

• Can I make vegan mac and cheese without cashews? Cashew gives the creamiest result, but you can use JOI Almond Base for a slightly lighter sauce.

• Can kids help make this? Yes. Squeezing the cashew base and whisking the sauce are easy jobs for little hands, with adult help at the stove.

Make JOI part of your kitchen

One bottle of JOI Cashew Base covers mac and cheese, alfredo, creamy soups and your morning coffee. Keep a Cashew Base 2-Pack in the pantry for weeknight dinners.