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Antoni Porowski's vegan mac and cheese delivers the ultimate comfort food experience—crispy golden breadcrumbs on top and a creamy, ultra-rich cheese sauce that pulls apart with every bite. This plant-based version proves you don’t need dairy to achieve restaurant-quality results, thanks to a clever cashew and nutritional yeast base that mimics the depth of traditional cheddar. The secret lies in the slow-cooked sauce and perfectly toasted breadcrumb topping, transforming simple ingredients into something truly indulgent.
What sets this recipe apart is its balance of textures and flavors—crispy on the outside, velvety on the inside, with a sauce so rich it clings to every noodle.
Antoni’s approach uses pantry staples like cashews for creaminess and nutritional yeast for that signature cheesy tang, ensuring every spoonful is satisfying. The dish is foolproof, with step-by-step instructions that guide you through building the sauce, cooking the pasta, and achieving that perfect golden crust without a single dairy product.
The result is a dish that’s as elegant as it is comforting, perfect for weeknight dinners or impressing guests. The crispy breadcrumb topping adds a satisfying crunch, while the sauce remains lusciously smooth, making it a vegan mac and cheese that even non-plant-based eaters will crave.
Whether you’re serving it as a main course or a side, this recipe redefines what vegan comfort food can be.
Ready to master this dish? The instructions walk you through every step—from blending the cashew cheese sauce to achieving that crispy, pull-apart perfection. Let’s get cooking!
Ingredients for antoni porowski mac and cheese
Fourteen simple ingredients transform into restaurant-quality vegan mac and cheese with crispy magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry weight, cooked al dente |
| Raw Cashews 🥜 | 1 ½ cups | Soaked in hot water for 15 minutes |
| Nutritional Yeast 🧀 | ½ cup | High-protein, cheesy flavor |
| White Miso Paste 🍶 | 2 tbsp | For umami depth |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vegetable Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness |
| Garlic Cloves 🧄 | 3 cloves | Roasted for sweetness |
| Onion Powder 🧅 | 1 tsp | For savory base |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Vegan Butter 🧈 | 2 tbsp | Melted for topping |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Maple Syrup 🍯 | 1 tbsp | For subtle sweetness |
The cashews are the game-changer here—soak them in hot water for 15 minutes to create that ultra-creamy texture. Trader Joe's has the best-priced raw cashews in bulk, but any brand works. Nutritional yeast is non-negotiable for that authentic cheesy tang—Bragg is my go-to, but any high-protein brand does the trick. Roast the garlic until soft and sweet (about 8 minutes at 400°F)—this adds depth without overpowering. The miso paste might seem unusual, but it brings that savory richness that makes this sauce sing. If you can't find white miso, red miso at half the amount works in a pinch, though the color will be deeper.
No panko? Toasted breadcrumbs from a baguette give the same crunch—just pulse them in a food processor for finer texture. The vegan butter topping is crucial for that golden crust; Miyoko's or Earth Balance are top-tier, but any dairy-free butter works. Short on maple syrup? Agave nectar at the same amount keeps the sweetness balanced. The vegetable broth should be simmering while you cook the pasta—adding it directly to the sauce keeps everything cohesive. For extra richness, blend in 1 tbsp tahini with the cashew mixture, but don't skip the lemon juice; it cuts through the heaviness beautifully. If you're feeling adventurous, add 1/4 tsp smoked paprika to the sauce for a subtle BBQ kick.
This sauce reheats like a dream—30 seconds in the microwave stirs back to velvety perfection. Store leftovers in an airtight container with a layer of olive oil on top to preserve that crispy topping for 4-5 days. For freezing, portion into containers with the breadcrumb topping on top—it reheats best straight from the freezer (10 minutes at 350°F). The breadcrumbs stay crispy if you reheat them separately in a dry pan for 2-3 minutes after warming the sauce. Double the batch and freeze half; trust me, you'll want leftovers.
Why You'll Love This Recipe
- No Blender Hassle: The cashews soak overnight—that’s it. No pulsing, no straining, no cleanup. Just wake up, drain, and blend. My lazy Sunday mornings now include this effortless step.
- Umami Magic: That white miso and nutritional yeast? Chef’s kiss. It’s got this deep, savory punch that makes regular mac and cheese taste like a sad memory. The lemon juice cuts through the richness—bright, tangy, addictive.
- Leftover Hero: This keeps for days in the fridge, reheats like a dream, and still tastes fresh. I’ve taken it to potlucks, packed it for work, and even frozen portions. Honestly, it’s my go-to for when I need a meal that won’t let me down.
- Budget-Friendly Luxe: Cashews and miso might sound fancy, but they stretch further than heavy cream or cheddar. A small bag of each goes a long way, and the nutritional yeast adds that cheesy depth without breaking the bank. Fancy flavor, wallet-friendly.
Step-by-step instructions for antoni Porowski's mac and cheese
This isn't your average mac and cheese—we're crafting a velvety, pull-apart masterpiece with a golden, crispy crown.
Create the Creamy Cashew Cheese Base
First, soak the 1.5 cups raw cashews in hot water for 15 minutes—this softens them perfectly for blending. Drain well, then transfer to a high-speed blender along with the 0.5 cup nutritional yeast, 2 tbsp white miso paste, 2 tbsp lemon juice, 1.5 cups vegetable broth, 0.25 cup extra-virgin olive oil, 1 tsp onion powder, 0.5 tsp ground black pepper, 1.5 tsp salt, and 1 tbsp maple syrup.
Blend until completely smooth, scraping down the sides as needed. This mixture should be luxuriously thick—like a rich, cheesy custard. Taste and adjust seasoning if needed. Here's the secret: the cashews provide the creamy texture while the nutritional yeast delivers that signature cheesy depth. If it's too thick, add 1-2 tablespoons of water to reach your desired consistency.
Cook the Elbow Macaroni to Al Dente Perfection
While the cheese sauce blends, bring a large pot of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook until 1 minute before al dente—this ensures it finishes cooking in the oven without becoming mushy. Reserve 1 cup of pasta water before draining, as we'll use it to adjust the sauce consistency later.
Drain the pasta and immediately transfer it to a large, oven-safe baking dish. Here's why this matters: hot pasta absorbs the cheese sauce better, creating that signature creamy texture. Spread the pasta evenly in the dish, making sure there are no dry spots that might prevent the cheese from clinging properly.
Combine Pasta and Cheese Sauce
Pour the blended cheese sauce over the hot pasta, stirring gently but thoroughly to coat every noodle. The sauce should look glossy and inviting—this is where the magic happens. If the sauce seems too thick, add 2-3 tablespoons of reserved pasta water to loosen it. The goal is a silky, creamy consistency that clings beautifully to each elbow.
This is the moment that matters: the cheese sauce should be hot enough to melt completely but not so hot that it scrambles. If you're unsure, let it sit for 2-3 minutes before proceeding. The residual heat from the pasta will help everything meld together perfectly. Taste and adjust seasoning one final time—this is your chance to make it exactly right.
Prepare the Crispy Panko Topping
In a small bowl, mix the 0.5 cup panko breadcrumbs with the 2 tbsp melted vegan butter. The butter should be fully melted but not hot—just warm enough to coat the breadcrumbs evenly. Spread this mixture evenly over the top of the mac and cheese, pressing down gently with a spatula. This ensures maximum crispiness when it bakes.
Here's the thing—don't skip pressing the topping down. I've learned the hard way that leaving it loose results in uneven browning. The butter helps create that golden, crispy crust we're after, while the panko adds texture contrast to the creamy base. For extra flavor, sprinkle a pinch of ground black pepper over the top before baking.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the baking dish on the middle rack and bake for 25-30 minutes until the top is deep golden brown and the edges are bubbling. You'll know it's ready when the panko topping looks crispy and the cheese underneath is fully melted with a slight pull-apart texture.
Let it rest for 5 minutes before serving—this allows the cheese to set slightly, making it easier to scoop and preventing a runny mess. The contrast between the crispy, golden top and the creamy, cheesy interior is what makes this mac and cheese truly special. Serve immediately while it's hot, and watch as everyone digs in for seconds!
Pro Tips For Making Antoni Porowski Mac And Cheese
- SOAK CASHEWS 2 HOURS: I learned this the hard way—skipping the soak leaves you with a gritty, chalky sauce that ruins the whole dish. Use boiling water (not just hot) and let them sit covered, then drain and rinse thoroughly before blending. The texture difference is night and day.
- BLEND MISO LAST: White miso adds depth, but add it after blending the cashew base—otherwise, it can turn the sauce bitter or clump weirdly. Stir it in with the lemon juice and a splash of pasta water to smooth it out.
- SALVAGE OVERCOOKED PASTA: If your elbows turn mushy, drain them, toss with a tiny bit of olive oil, and let them cool 2 minutes before mixing. The oil prevents further sticking, and the sauce will cling better than if you force it into wet noodles.
- UPGRADE WITH LEMON ZEST: Sounds weird, but it works: add the zest of half a lemon to the sauce alongside the juice. It brightens the umami from the miso and cashews without overpowering—just scrape it off a bio lemon, no measuring needed.
Best sauces and condiments for this antoni porowski mac and cheese
Creamy Tahini Twist
Add 1 tbsp tahini to the cashew blend for a nutty depth that enhances the cheesy flavor. I like using Almas Tahini for its smooth texture—just blend it with the cashews and nutritional yeast until fully incorporated. This adds a subtle richness that makes the sauce even more indulgent. 💫
Umami Boost
For an extra layer of savory flavor, stir in 1 tsp soy sauce or 1 tsp miso paste (in addition to the white miso in the recipe) when combining the sauce with the pasta.
The soy sauce adds a subtle saltiness, while the miso deepens the umami profile. Trust me, this takes the dish from good to next-level comfort food.
Herb-Fresh Garnish
Top your mac and cheese with chopped chives or fresh parsley right before serving for a bright, fresh contrast to the creamy sauce. I prefer chives because their mild onion flavor complements the richness beautifully.
Add about 2 tbsp chopped herbs for a pop of color and a hint of freshness that cuts through the richness.
Spicy Kick
For a little heat, sprinkle ½ tsp smoked paprika or ¼ tsp cayenne pepper over the breadcrumb topping before baking. The smoked paprika adds a subtle BBQ-like depth, while cayenne brings a sharp, spicy punch.
If you're serving this to a crowd, offer both options—some love the heat, others prefer it mild. 🌶️
Garnish with Crunch
Add toasted breadcrumbs or crushed potato chips (like Kettle Brand Sea Salt chips) for extra texture. These toppings add a satisfying crunch that contrasts perfectly with the creamy sauce. I like to mix 2 tbsp extra breadcrumbs with the panko before pressing it down for a double-layered crunch.
Sweet & Tangy
Drizzle with a honey-mustard glaze made by mixing 1 tbsp maple syrup with 1 tsp Dijon mustard before serving. This sweet-tangy contrast elevates the dish to restaurant-quality. The glaze adds a sophisticated touch that pairs beautifully with the rich, cheesy sauce. 🍯
Nutrition facts
Frequently asked questions
Why does this recipe use cashews instead of dairy?
Cashews create an ultra-creamy texture that perfectly mimics the mouthfeel of traditional cheese sauce. When soaked and blended with nutritional yeast, they deliver that signature cheesy depth without any dairy. Plus, cashews add a subtle richness that makes this version just as indulgent as classic mac and cheese!
Can I make this recipe without panko breadcrumbs? For a crispy topping, use toasted breadcrumbs from a baguette or even crushed potato chips (like Kettle Brand Sea Salt). Just
How do I fix a runny cheese sauce?
If your sauce is too thin, let it simmer uncovered for 3-5 minutes to thicken. For extra insurance, mix 1 tbsp cornstarch with 2 tbsp water, stir it in, and cook for another 2 minutes. The key is patience—don't rush the baking time, or the sauce may separate.
What’s the best way to reheat leftovers?
Reheat in the microwave for 30 seconds, then stir well. For a crispy topping, transfer the breadcrumbs to a dry skillet and warm for 2-3 minutes while the sauce reheats. If using an oven, cover with foil and bake at 350°F for 10-15 minutes—just add a splash of water or broth to keep it moist.
Can I make this ahead of time?
Yes! Assemble the dish (without baking) up to 24 hours ahead and refrigerate. When ready to bake, add 5-10 minutes to the baking time. For freezing, bake first, then freeze in an airtight container with the topping on top. Reheat from frozen at 350°F for 20-25 minutes, covering with foil halfway through.