The Best Vegan Artichoke Macaroni (That Tastes Like Pure Comfort Food Heaven!)

June 30, 2025

Here’s My Story With This Recipe

I’ll be honest—I used to think vegan mac and cheese would never hit the same as the dairy version. Then I discovered the magic of artichoke hearts and cashew cream, and everything changed. This creamy, dreamy pasta became my go-to whenever I’m craving serious comfort food. My neighbor (who’s definitely not vegan) tried this at a potluck and literally asked if I was secretly using “real” cheese. Now she texts me every few weeks asking when I’m making it again. Trust me, if you’re worried about missing that rich, creamy pasta experience, this plant-based version will completely change your mind about what vegan comfort food can be.

What Makes This So Plant-Perfect

Here’s the magic—artichoke hearts bring this incredible meaty texture and tangy flavor that makes this pasta feel substantial and satisfying. The secret to fooling everyone is the cashew cream base, which gets ridiculously silky when you blend it right, plus nutritional yeast that adds that cheesy, umami depth we all crave. What makes this irresistible is how the artichokes soak up all those gorgeous flavors while adding their own briny goodness. I never knew cashews could create such a rich, restaurant-quality sauce until I started experimenting with plant-based cooking. It’s honestly more satisfying than most dairy pasta dishes, and no weird vegan substitutes needed—just whole food ingredients working their magic.

Gathering Your Plant Powerhouses (Don’t Stress!)

Good cashews are absolutely crucial here—I always soak mine for at least 2 hours (or overnight if I remember), which creates the silkiest cream base. Raw cashews work best, and I finally found amazing bulk ones at my local co-op after trying several brands that were either too old or too expensive.

Don’t skip the artichoke hearts—canned ones are totally fine and honestly more convenient than fresh (took me three tries with fresh artichokes to realize canned is the way to go). Get the ones packed in water, not oil, so you can control the flavors. I always grab an extra can because everyone becomes obsessed with this dish.

For the pasta, any short shape works beautifully—macaroni, penne, shells—whatever makes you happy. I use whole grain when I’m feeling healthy, but regular pasta is perfectly delicious too (and honestly, sometimes comfort food doesn’t need to be perfectly nutritious).

Nutritional yeast is your plant-based secret weapon here—it’s what creates that cheesy flavor without any dairy. If you’re new to vegan cooking, this ingredient might seem weird, but trust me, it’s a total game-changer. The good stuff is flaky and has a nutty, almost parmesan-like taste.

Fresh garlic and herbs make this sing—don’t be tempted to use powder versions. The fresh thyme (or whatever herbs you have) adds this gorgeous aromatic touch that makes your kitchen smell incredible.

Let’s Make This Plant-Based Magic Together

Start by getting your cashews soaking if you haven’t already—this step makes all the difference for that creamy texture. Fire up a pot of salted water for your pasta and cook it just until al dente because it’ll finish cooking in the sauce.

Here’s where I used to mess up my vegan cooking: I’d try to rush the cashew cream. Blend those soaked cashews with about 1 cup of unsweetened plant milk (oat milk works perfectly) until it’s completely smooth and silky. This takes a good 2-3 minutes in a high-speed blender—don’t give up if it looks grainy at first.

Now for the satisfying part—heat some olive oil in your largest skillet and sauté minced garlic until it smells like pure heaven. Add your chopped artichoke hearts and let them get a little golden and gorgeous. My plant-based secret: let them cook longer than you think—about 5 minutes—so they develop this incredible depth of flavor.

Pour in your cashew cream, add a generous handful of nutritional yeast (I use about 1/2 cup), fresh thyme, salt, and pepper. Here’s my learned plant-based wisdom: taste as you go because every ingredient has its own personality, and you want bold, satisfying flavors.

Let this simmer gently for about 5 minutes until it looks like the most gorgeous creamy sauce ever, then toss in your cooked pasta. The magic happens when everything comes together—give it a good stir and let it cook for another 2-3 minutes so the pasta absorbs all those incredible flavors.

If This Happens, Don’t Panic

Sauce seems too thick? Just add a splash more plant milk—this happens more than I’d like to admit, especially if your cashews were extra thirsty. Don’t stress, just thin it out gradually.

Flavor seems flat? You probably need more nutritional yeast and salt. When this happens (and it will), I boost the umami with extra nooch and sometimes a squeeze of lemon juice for brightness. Plant-based sauces need confident seasoning.

If it doesn’t feel rich enough, try adding a tablespoon of tahini or cashew butter—this creates that restaurant-fancy depth without any dairy. Totally salvageable and honestly usually ends up even better.

When I’m Feeling Creative

When I want extra protein, I’ll toss in some white beans or hemp hearts during the last few minutes—they add substance without changing the creamy texture. For special occasions, I’ll add sautéed mushrooms and spinach, though that definitely makes it more of a complete meal.

My cozy winter version includes roasted red peppers and a pinch of smoked paprika. Summer version gets fresh basil instead of thyme and sometimes cherry tomatoes for extra freshness and color.

Things People Ask Me About Plant-Based Cooking

Will this actually taste cheesy without real cheese? Absolutely! The nutritional yeast creates this incredible umami flavor that satisfies all those cheesy cravings. Most people can’t tell the difference, and some actually prefer this version because it’s not as heavy.

Can I make this ahead? This reheats beautifully—just add a splash of plant milk when warming it up because the sauce thickens as it sits. I usually make a big batch on Sunday and eat it all week for lunch.

What if I don’t have a high-speed blender? Soak your cashews overnight and blend in smaller batches with hot water—it takes longer but totally works. You can also use store-bought cashew cream if you’re in a pinch.

Before You Head to the Kitchen

I couldn’t resist sharing this because it proves plant-based comfort food can be just as creamy and satisfying as anything with dairy, maybe even more so. The best vegan pasta nights are when everyone’s fighting over seconds and asking for the recipe, and this gorgeous, creamy bowl delivers that cozy satisfaction every single time.

Vegan Artichoke Macaroni

Author: F&R TEAM

Print Recipe

Description

Incredibly creamy plant-based comfort food that transforms cashews and artichokes into the most satisfying pasta dish—no one will guess it’s vegan

Prep Time: 15 minutes (plus soaking time) | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4-6

Instructions

Cook your macaroni just until al dente according to package directions—it’ll finish cooking in the sauce.
Meanwhile, blend soaked cashews with plant milk for 2-3 minutes until completely smooth and creamy (don’t give up if it looks grainy at first).
Heat olive oil in your largest skillet and sauté garlic until it smells incredible, about 1 minute.
Add chopped artichoke hearts and cook for 5 minutes until they get a little golden and gorgeous.
Pour in your cashew cream, add nutritional yeast, thyme, salt, and pepper—taste and adjust because you want bold flavors here.
Let the sauce simmer gently for 5 minutes until it looks like creamy perfection.
Toss in your cooked pasta and stir everything together for 2-3 minutes so all those flavors meld beautifully.
Serve hot with fresh parsley that makes every bite perfect.

Notes:

Don’t skip soaking the cashews—this is what creates that restaurant-quality cream
Nutritional yeast is what gives this dish its cheesy satisfaction without any dairy
This tastes even better as leftovers once all the flavors have time to develop

Storage Tips:

Keeps in the fridge for up to 4 days
Reheating gently with a splash of plant milk brings back that creamy texture
This actually freezes well for up to 2 months

Serving Suggestions:

Perfect with a simple green salad and crusty bread. Add some sautéed spinach or roasted vegetables to make it a complete meal.

Mix It Up:

Add white beans or hemp hearts for extra protein
Toss in sautéed mushrooms and spinach for a complete meal
Try roasted red peppers and smoked paprika for a cozy winter version