Ultra Creamy Vegan Garlic “Parmesan” Mac and Cheese

 

creamy-vegan-garlic-parmesan-mac-cheese

Ultra Creamy Vegan Garlic “Parmesan” Mac and Cheese

Okay, I’m going to let you in on a little secret: this vegan mac and cheese is so creamy and garlicky that I’ve served it to hardcore cheese lovers and watched them go back for thirds without a single clue it’s dairy-free. The sauce clings to every noodle like it’s auditioning for a comfort food commercial, and that nutty, tangy “Parmesan” topping? Game over. This ultra creamy vegan garlic “Parmesan” mac and cheese is the stuff cozy-night dreams are made of.

I first threw this together when a friend came over who can’t have dairy. I was nervous—mac and cheese is sacred, right? But one bite in, we were both silent except for the occasional “oh wow.” It’s rich, it’s garlicky, it’s everything you want without the heavy aftermath. Ready to make the creamiest vegan pasta of your life?

Why This Vegan Mac and Cheese Actually Works

Most vegan mac recipes fall into two camps: either watery and sad or relying on store-bought cheese that tastes like plastic. This one skips both traps. You build a sauce from cashews, nutritional yeast, roasted garlic, and a few smart players that create real depth and clingy texture.

The cashews blend into silky oblivion, roasted garlic brings sweet mellow flavor, and a touch of miso plus lemon adds that umami tang you miss from real cheese. Ever wondered how to get that stretchy pull without dairy? A little tapioca starch does the trick. Trust me, this is next-level comfort.

Ingredients for the Ultra Creamy Sauce and Topping

This makes 6 hearty servings—perfect for dinner plus leftovers (it reheats beautifully).

For the Pasta:

  • 16 oz elbow macaroni (or shells, cavatappi—anything that holds sauce)
  • Salt for pasta water

For the Creamy Garlic Sauce:

  • 1 ½ cups raw cashews (soaked if not using high-speed blender)
  • 2 cups unsweetened plant milk (almond, oat, or cashew—oat is creamiest)
  • ½ cup nutritional yeast (don’t skip—this is the cheesy flavor)
  • 1 whole head garlic (roasted—yes, the whole thing)
  • 3 tablespoons tapioca starch (or arrowroot—gives stretch)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white miso paste (adds depth)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika (optional but amazing)
  • Salt and black pepper to taste

For the Vegan “Parmesan” Topping:

  • ½ cup raw cashews
  • ¼ cup nutritional yeast
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt

Optional add-ins: steamed broccoli, sautéed mushrooms, or crispy breadcrumbs for extra crunch.

How to Roast the Garlic (Don’t Skip This Step)

This is what takes the sauce from good to mind-blowing.

Preheat oven to 400°F. Slice the top off a whole head of garlic to expose cloves. Drizzle with a little olive oil, wrap in foil, and roast 35-40 minutes until soft and golden. Let cool slightly, then squeeze out the creamy roasted cloves. Your kitchen will smell incredible.

Step-by-Step to Ultra Creamy Vegan Mac and Cheese

Let’s make this happen—no fancy equipment needed beyond a blender.

Prep the Components

Soak cashews in hot water 15 minutes (or overnight) if your blender isn’t super powerful. Make the “Parmesan” by pulsing all topping ingredients in a food processor until crumbly. Set aside.

Cook the Pasta

Boil macaroni in well-salted water until just al dente—don’t overcook; it’ll cook more in sauce. Drain and rinse quickly to stop cooking. Set aside.

Blend the Magic Sauce

In a high-speed blender, combine soaked cashews, plant milk, nutritional yeast, roasted garlic cloves, tapioca starch, lemon juice, miso, mustard, onion powder, smoked paprika, salt, and pepper.

Blend on high until completely smooth—2-3 minutes. It should be thick but pourable. Taste and adjust seasoning. It’ll taste strongly cheesy raw—that’s good!

Heat and Thicken the Sauce

Pour sauce into a large pot over medium heat. Stir constantly as it heats—tapioca starch activates around 160-170°F. In 3-5 minutes it’ll thicken dramatically into glossy, stretchy cheese sauce. If too thick, splash in more plant milk.

Combine and Serve

Add drained pasta to the sauce. Stir gently to coat every piece. Cook 1-2 minutes to warm through.

Serve immediately, sprinkled generously with vegan “Parmesan.” Watch it disappear.

Pro Tips for the Creamiest Results Every Time

I’ve made this dozens of times—here’s how to nail it.

  • Roast the garlic. Raw garlic is sharp; roasted is sweet and mellow.
  • Use tapioca starch. Cornstarch works okay, but tapioca gives real stretch.
  • Don’t overcook pasta. Al dente holds sauce better.
  • High-speed blender is best. If yours is weaker, soak cashews longer.
  • Adjust thickness on stove. Too thick? More milk. Too thin? Cook longer.

Ever had vegan cheese sauce break or go grainy? These steps prevent that completely.

Delicious Variations to Switch It Up

This base is forgiving—get creative.

Spicy Kick

Add cayenne, red pepper flakes, or roasted jalapeños to the blender.

Veggie-Loaded

Stir in steamed broccoli, spinach, or roasted butternut squash.

Baked Version

Transfer to a baking dish, top with extra “Parmesan” and breadcrumbs, bake 20 minutes at 375°F for crispy top.

Truffle Luxe

Drizzle with truffle oil before serving. Fancy dinner vibes.

What add-in sounds best to you? I’m partial to the baked crunchy top.

How to Store and Reheat for Days of Creamy Goodness

This keeps better than dairy mac—score!

Fridge: Store in airtight container up to 5 days. Sauce thickens when cold.

Reheat: Add a splash of plant milk and warm on stovetop over low heat, stirring frequently. Or microwave in 30-second bursts, stirring between.

Freezer: Freeze portions up to 2 months. Thaw overnight in fridge, then reheat with extra milk.

Meal prep dream: Make Sunday, eat creamy mac all week.

Why This Will Become Your Go-To Comfort Food

Once you taste how ultra creamy this vegan garlic “Parmesan” mac and cheese is—silky, garlicky, stretchy, and topped with that nutty crunch—you’ll never look at boxed stuff the same way. It satisfies every craving without the dairy hangover.

I make it when I’m tired, when friends come over, when I just need something cozy. It’s proof that plant-based comfort food can be every bit as indulgent.

Your pot of golden, creamy pasta is waiting. Grab those cashews and get blending—you’re about to fall in love.

Who’s making this for dinner tonight? :)

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