Picture this: the scent of something rich and savory wafts through your kitchen, and your excitement builds as you realize that it’s your very own Crockpot Vegan Mac and Cheese bubbling away. Inspired by the comfort of childhood favorites but fully embracing a dairy-free lifestyle, this creamy dish is perfect for cozy nights in or casual gatherings with friends.
I stumbled upon this recipe while searching for a way to enjoy the beloved flavors of mac and cheese without the heaviness of dairy. With just a handful of wholesome ingredients like cashews, nutritional yeast, and almond milk, you can create a velvety cheese sauce in your trusty Crockpot. The best part? You’ll never miss the dairy!
Ready to unleash delightful flavors and comfort anyone at your table? Let’s dive into this easy, satisfying recipe that not only satisfies your cravings but is also a breeze to prepare, leaving you more time to enjoy the people you love.
You’ll Never Miss the Dairy?
Simplicity is a key highlight of this recipe; just toss your ingredients into the Crockpot and let it work its magic! Creamy cashew cheese sauce provides a rich indulgence that's dairy-free, making it suitable for everyone. Versatile in nature, you can easily swap pastas or spice it up with your favorite veggies. Crowd-Pleaser alert! This dish is sure to impress both vegans and non-vegans alike. Plus, the dreamy, cheesy goodness will have everyone coming back for seconds! Want to elevate this dish further? Consider serving it alongside a fresh side salad or warm bread for a complete meal experience.
Crockpot Vegan Mac and Cheese Ingredients
For the Cheese Sauce
- Cashews – Soak in boiling water for a creamy base without dairy.
- Almond Milk – Blends perfectly with cashews for a rich texture.
- Nutritional Yeast – Provides the essential cheesy flavor that makes this vegan!
- Lemon Juice – Adds brightness and a zing to the sauce.
- Apple Cider Vinegar – Delivers a touch of tanginess to brighten flavors.
- Dijon Mustard – Introduces a subtle kick to deepen flavor complexity.
- Garlic Powder – Infuses savory depth into the cheese sauce.
- Onion Powder – Enhances flavor with a mild sweetness.
- Salt – Essential for overall seasoning and flavor enhancement.
- Smoked Paprika – Brings a gentle smokiness to the dish.
- Olive Oil – Adds a touch of richness and helps achieve creaminess.
For the Pasta
- Dry Elbow Pasta – Serves as the base; gluten-free substitutes like shells or fusilli work well too.
- Water – Needed for cooking the pasta and achieving a silky sauce.
This Crockpot Vegan Mac and Cheese is an effortless way to indulge in comfort food, minus the dairy. All it takes is mixing these wholesome ingredients and letting your Crockpot do the work!
How to Make Crockpot Vegan Mac and Cheese
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Soak the cashews: Start by soaking 1.5 cups of raw cashews in boiling water for 15 minutes. This step is essential for creating a smooth, creamy cheese sauce. Drain and set the cashews aside.
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Blend the cheese sauce: In a blender, combine the soaked cashews, 1.5 cups of almond milk, 0.5 cup of nutritional yeast, 1 tablespoon each of lemon juice, apple cider vinegar, and Dijon mustard, along with 1 teaspoon each of garlic powder and onion powder, 1 teaspoon of salt, 0.25 teaspoon of smoked paprika, and 1 tablespoon of olive oil. Blend until smooth and creamy—this will be your luscious cheese sauce!
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Combine in the Crockpot: In your Crockpot, add 12 oz of dry elbow pasta, 3 cups of water, and the freshly blended cashew cheese sauce. Stir gently to ensure all the pasta is coated and submerged.
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Cook on low: Cover the Crockpot and let it cook on low for 1.5 to 2 hours. Make sure to stir once halfway through the cooking time to promote even cooking and prevent clumping.
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Thicken and serve: Once the cooking time is up, let the dish sit uncovered for 5 minutes. This will help thicken the sauce. Stir well before serving—then enjoy your delicious, creamy vegan mac and cheese!
Optional: Top with fresh herbs like parsley for a pop of color and extra flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Crockpot Vegan Mac and Cheese are perfect for meal prep enthusiasts! You can soak the cashews and prepare the cashew cheese sauce up to 24 hours in advance. Simply blend the soaked cashews with the other sauce ingredients and refrigerate in an airtight container until you're ready to cook. When you're ready to serve, combine the dry elbow pasta, water, and the prepared cashew cheese sauce in the Crockpot, and cook on low. Be sure to stir it halfway through cooking to prevent clumping and to ensure that every bite is just as delicious! This way, you'll maximize flavor while saving precious time on busy weeknights!
Crockpot Vegan Mac and Cheese Variations
Feel free to let your creativity shine and customize this recipe to suit your taste buds!
- Gluten-Free: Substitute dry elbow pasta with gluten-free varieties like rice or chickpea pasta to suit your dietary needs.
- Spicy Kick: Add a teaspoon of cayenne pepper or a splash of your favorite hot sauce to the cheese sauce for an exciting twist.
- Veggie Boost: Mix in steamed veggies like broccoli, spinach, or peas to elevate both flavor and nutrition—it's a colorful addition!
- Creamy Coconut: For a tropical twist, replace almond milk with coconut milk, lending a subtle sweetness and richness to every bite.
- Cheesy Upgrade: Sprinkle some extra nutritional yeast on top before serving for an added cheesy flavor and a hint of umami.
- Smoky Chipotle: Blend in some chipotle pepper for a smoky heat that will awaken your taste buds—it's a delightful surprise!
- Herb Infusion: Fold in fresh herbs like basil or chives before serving to add a burst of freshness and aromatic flavor.
- Nut-Free Option: Use sunflower seeds instead of cashews to create a nut-free cheese sauce that maintains creaminess and flavor.
Let your imagination take charge and savor the journey of crafting your perfect bowl of Crockpot Vegan Mac and Cheese!
Storage Tips for Crockpot Vegan Mac and Cheese
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding a splash of almond milk to restore creaminess.
- Freezer: It’s best to avoid freezing this dish, as reheated pasta can become mushy, impacting the delightful texture of your vegan mac and cheese.
- Reheating: When reheating, stir well and consider adding a little extra almond milk to loosen up the sauce for that perfect creamy consistency.
- Serving Suggestion: Enjoy warm, and consider pairing with a fresh side salad to balance the richness of the mac and cheese!
What to Serve with Crockpot Vegan Mac and Cheese?
For a delightful dining experience, let’s pair this creamy delight with complementary dishes that enhance its flavors and textures.
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Garlic Bread: The crunchy, buttery garlic bread contrasts beautifully with the creamy pasta, bringing a satisfying crunch to each bite. It's a classic pairing that offers both richness and comfort.
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Mixed Green Salad: A fresh salad with crisp veggies and a zesty vinaigrette adds a refreshing element, cutting through the richness of the mac and cheese. Toss in some avocado for a creamy texture and a dose of healthy fats.
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Roasted Vegetables: Seasoned and roasted veggies like broccoli or bell peppers provide a colorful addition, offering a mix of textures and nutrients to balance the meal.
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Vegan Garlic Breadsticks: Soft and chewy, these breadsticks provide a delightful dipping opportunity for leftover cheese sauce. It’s an irresistible way to savor every drop of creamy goodness.
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Sparkling Water with Lemon: A light, bubbly drink that refreshes the palate between bites. The citrusy notes of lemon enhance the overall dining experience.
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Fruit Salad: A medley of seasonal fruits brings a touch of sweetness following the savory dish. It’s a light, enjoyable way to round off the meal.
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Chili: For those who love a little heat, serving this mac and cheese with a side of chili creates a comforting bowl of warmth. The contrasting temperatures and flavors make each bite exciting.
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Chocolate Avocado Mousse: Finish on a sweet note with this rich yet healthy dessert. The creamy texture and slightly bitter chocolate flavor pair perfectly, offering an indulgent but guilt-free ending to your meal.
Expert Tips for Crockpot Vegan Mac and Cheese
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Stir Halfway: Make sure to stir the pasta halfway through cooking. This prevents clumping and ensures everything cooks evenly.
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Check Gluten-Free Pasta: If using gluten-free pasta, start checking for doneness a bit earlier as it can become mushy.
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Reheat Carefully: When storing leftovers, keep them in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of almond milk to loosen the creamy texture.
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Avoid Freezing: I advise against freezing this dish, as reheated pasta can turn mushy and lose its delightful texture.
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Experiment with Add-Ins: Feel free to customize your Crockpot Vegan Mac and Cheese with veggies like spinach or broccoli for added nutrition and taste!
Crockpot Vegan Mac and Cheese Recipe FAQs
How do I choose the right cashews for the cheese sauce?
Absolutely! When selecting cashews, go for raw, unsalted varieties for the smoothest, creamiest results. Avoid any with dark spots or imperfections as these could affect the flavor. Soaking them in boiling water for 15 minutes will help achieve that perfect creamy texture!
How long can I store leftovers in the fridge?
You can store leftover Crockpot Vegan Mac and Cheese in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove or microwave with a splash of almond milk. This will help loosen the sauce and bring back that creamy consistency you love!
Can I freeze Crockpot Vegan Mac and Cheese?
I recommend against freezing this dish, as reheating pasta can make it mushy and compromise the delightful texture of your dish. However, if you do choose to freeze it, store it in an airtight container for up to 3 months. When you’re ready to eat, thaw in the refrigerator overnight and gently reheat with a little almond milk to help restore creaminess.
What if my cheese sauce isn’t thickening properly?
Very! If you find the sauce isn’t thickening as expected, ensure that you're letting it sit uncovered for those last 5 minutes to thicken. Additionally, stirring the pasta halfway through and cooking on low helps too! For a creamier result, you can blend in an extra tablespoon of soaked cashews, which will enhance the richness.
Can I make this recipe gluten-free?
Absolutely! You can substitute the dry elbow pasta with gluten-free pasta varieties like shells or fusilli. Just be careful with cooking times; gluten-free pasta tends to cook faster and can become mushy if overcooked. I often start checking the texture about 10 minutes before the recommended time.
Is this dish safe for my pets?
Very! However, you should avoid sharing this mac and cheese with pets, especially because ingredients like garlic and onion powder can be harmful to them. Stick to pet-friendly snacks to keep your furry friends safe and happy!
You'll Never Miss the Dairy with This Irresistibly Creamy Crockpot Vegan Mac and Cheese
Ingredients
Equipment
Method
- Soak the cashews: Start by soaking 1.5 cups of raw cashews in boiling water for 15 minutes. Drain and set aside.
- Blend the cheese sauce: In a blender, combine the soaked cashews, 1.5 cups of almond milk, 0.5 cup of nutritional yeast, 1 tablespoon each of lemon juice, apple cider vinegar, and Dijon mustard, along with 1 teaspoon each of garlic powder and onion powder, 1 teaspoon of salt, 0.25 teaspoon of smoked paprika, and 1 tablespoon of olive oil. Blend until smooth and creamy.
- Combine in the Crockpot: In your Crockpot, add 12 oz of dry elbow pasta, 3 cups of water, and the freshly blended cashew cheese sauce. Stir gently to ensure all the pasta is coated.
- Cook on low: Cover the Crockpot and let it cook on low for 1.5 to 2 hours, stirring once halfway through.
- Thicken and serve: Once the cooking time is up, let the dish sit uncovered for 5 minutes to help thicken the sauce. Stir well before serving.
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