Erewhon Mac and Cheese Recipe: Vegan Cashew Cream Sauce With Nutritional Yeast

This plant-based version reimagines comfort food with a creamy cashew sauce base that rivals traditional dairy. I developed this technique after years of experimenting with vegan alternatives, focusing on achieving that perfect velvety texture without compromise.

The secret lies in soaked cashews blended with nutritional yeast, which creates a rich, cheesy flavor profile. This method ensures the sauce clings perfectly to the pasta, delivering that familiar mac and cheese experience in every bite.

What emerges is a dish that satisfies even the most devoted dairy lovers. The sauce achieves a smooth consistency that coats each noodle completely, while maintaining the comforting warmth of classic mac and cheese.

Ready in about 30 minutes, this recipe proves that vegan versions can be just as indulgent as their traditional counterparts. The result is a dish that’s both nourishing and deeply satisfying.

Ingredients for Erewhon Mac and Cheese

A velvety cashew-based sauce transforms simple pasta into indulgent comfort food without dairy.

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The cashews are non-negotiable here—raw and unsalted for cleanest flavor. Erewhon carries excellent organic cashews in bulk, but Whole Foods and Trader Joe’s have reliable pre-packaged options. Soak them in just-boiled water for exactly 15 minutes (don’t skip this, it’s worth the extra minute). The nutritional yeast should be fortified for best cheesy flavor—Bragg is a trusted brand available at most health food stores.

No cashews? Raw macadamia nuts or sunflower seeds can substitute at a 1:1 ratio, though the flavor will differ slightly. Out of miso? Tamari or soy sauce at half the amount adds similar umami depth. For gluten-free pasta, brown rice or chickpea elbows work beautifully. The plant milk can be any unsweetened variety—oat milk adds creaminess, while almond milk keeps it lighter.

The sauce thickens as it cools, so thin with additional plant milk when reheating. Stores beautifully in the fridge for 4-5 days or freezes for 3 months. For best texture, reheat gently on the stovetop with a splash of milk (don’t microwave at full power).

Step-by-Step Instructions for Vegan Mac and Cheese

This method transforms simple ingredients into a velvety, dairy-free sauce with rich depth of flavor.

Step 1: Soak and Drain the Cashews

Cover the 1.5 cups raw cashews with boiling water and let them soak for 15 minutes. This softens them for blending into a silky cream. After soaking, drain thoroughly and rinse under cold water to remove any residue.

The cashews should feel tender when pinched between your fingers. Proper soaking ensures the final sauce is smooth rather than gritty. Shake off excess water before blending—excess liquid will thin the sauce too much.

Step 2: Cook the Elbow Macaroni

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. Stir occasionally to prevent sticking, and taste-test a piece at the 8-minute mark to check doneness.

Drain the pasta in a colander but do not rinse—starch on the noodles helps the sauce cling. Return the pasta to the pot and set aside while you prepare the sauce. Keeping it warm prevents the noodles from absorbing too much sauce later.

Step 3: Blend the Cashew Cream Sauce

In a high-speed blender, combine the soaked 1.5 cups raw cashews, 0.5 cup nutritional yeast, 1 tbsp white miso paste, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, 0.25 tsp turmeric powder, 1 tbsp apple cider vinegar, 1 tsp sea salt, 0.5 tsp freshly ground black pepper, 0.5 cup unsweetened plant milk, and 0.5 tsp smoked paprika.

Blend on high for 2-3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy. The sauce should coat the back of a spoon with a velvety texture. Taste and adjust seasoning if necessary—this is your chance to perfect the flavor before combining with the pasta.

Step 4: Combine and Finish

Pour the cashew cream sauce over the cooked elbow macaroni in the pot. Using a silicone spatula, fold the sauce into the pasta gently but thoroughly, ensuring every piece is coated evenly. The sauce will thicken slightly as it absorbs into the warm noodles.

If the mixture seems too thick, add a splash more unsweetened plant milk, 1 tablespoon at a time, until it reaches your desired consistency. Let it sit for 2-3 minutes to allow the flavors to meld. The turmeric gives the dish a natural golden hue, while the nutritional yeast delivers that signature cheesy depth.

Wine and Beer Pairings for This Recipe

Vegan Wine Pairings

A crisp Sauvignon Blanc from New Zealand pairs beautifully with this cashew-based dish. Its bright acidity and citrus notes cut through the richness while complementing the nutritional yeast’s cheesy depth. Look for Oyster Bay or Kim Crawford for reliable options.

Light Red Options

For red wine lovers, try a chilled Pinot Noir from Oregon—its light body and red fruit flavors won’t overpower the creamy sauce. Belle Pente offers an excellent vegan-friendly version. Serve slightly cooler than room temperature for best results. 🍷

Craft Beer Choices

A citrusy wheat beer like Hoegaarden or Blue Moon provides refreshing contrast to the dish’s richness. The effervescence cleanses your palate between bites, while the subtle orange notes complement the cashew cream.

Non-Alcoholic Pairings

For a zero-proof option, try a sparkling apple cider like Martinelli’s. The bubbles and sweet-tart flavor balance the creamy pasta perfectly. I always keep a bottle in my fridge for guests who prefer non-alcoholic options.

IPA Considerations

Avoid heavy IPAs as their bitterness can clash with the creamy sauce. If you must have hops, opt for a lighter session IPA like Founders All Day IPA, which has enough malt sweetness to complement the dish without overwhelming it. 💡

Frequently Asked Questions