Description
Indulge in the creamy goodness of Vegan Slow Cooker Mac and Cheese, a comforting dish that’s perfect for family dinners or cozy nights in. This plant-based delight is made entirely with wholesome ingredients, allowing you to enjoy the rich, cheesy flavor without any dairy. With just ten minutes of prep and the convenience of a slow cooker, you can set it and forget it while your meal cooks to perfection. Whether you’re hosting a potluck or looking for an easy weeknight dinner, this vegan mac and cheese will satisfy your cravings and impress your guests. Plus, it’s easily customizable with your favorite seasonings or add-ins!
Ingredients
Scale
- 16 oz dry elbow macaroni or small pasta shapes
- 1 cup raw cashews (or sunflower seeds for nut-free)
- ¾ to 1½ cups shredded vegan mozzarella
- ½ to ¾ cup plain unsweetened non-dairy milk
- 2 tbsp nutritional yeast
- Fresh garlic cloves
- Lemon juice
- Rice vinegar
Instructions
- If using cashews, soak them in hot water for 2 hours or overnight if needed. Drain before use.
- In a high-speed blender, combine soaked cashews (or sunflower seeds), garlic, nutritional yeast, lemon juice, rice vinegar, mustard, onion powder, and water. Blend until smooth.
- In the slow cooker, add dry pasta and pour the blended sauce over it. Stir well.
- Cover and cook on Low for 1 hour, stirring every 15–20 minutes.
- Stir in shredded vegan mozzarella after an hour and cook for an additional 20–30 minutes until pasta is tender.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg