Vegan Thai Red Curry Mac

This creamy Vegan Thai Red Curry Mac and Cheese brings together familiar cheesy comfort with the bold aromatic kick of Thai red curry. It is my favorite way to turn a simple pasta night into something truly exciting and colorful while keeping it completely dairy free and satisfying.

I first made this when I craved both Thai takeout and comfort food at once. My family raves about it every time and I am always amazed by how those classic Thai and mac and cheese flavors mingle so well together.

Ingredients

• Elbow macaroni or short pasta: Choose classic elbows or fun shapes that hold sauce well For extra flavor look for whole wheat or legume pasta
• Coconut oil or neutral oil: The base for sautéing onions Distributes flavors evenly and supports the aromatics
• Yellow onion: Adding natural sweetness and depth to the sauce Pick a firm onion with shiny skin
• Garlic and fresh ginger: These create the bold flavor foundation Choose plump garlic cloves and young juicy ginger
• Thai red curry paste: This delivers the signature spice and fragrance Always check the label to be sure it is vegan
• Full fat coconut milk: Essential for creaminess Use canned and shake well before opening
• Unsweetened soy or oat milk: Adds more creamy body without overpowering coconut flavor Opt for unsweetened and plain
• Raw cashews: Soaked for creaminess and body Go for unroasted unsalted cashews for a silky texture
• Nutritional yeast: Delivers the mac and cheese tang and cheesy flavor Make sure it is not stale by giving it a quick sniff
• Lime juice: Brings brightness and a needed hit of acid Fresh squeezed is best
• Soy sauce or tamari: Provides umami and salt Choose low sodium if you prefer
• Maple syrup or brown sugar: Adds a touch of balancing sweetness
• Salt: Helps round out and lift all flavors Adjust to your taste as needed
• Ground turmeric: Adds vibrant color and a subtle earthiness Optional but beautiful
• Red bell pepper and baby spinach: For extra texture and color Bell pepper should be glossy and firm Spinach should be fresh and crisp

Instructions

Cook the Pasta:

Cook the pasta in a large pot of well salted boiling water until just al dente Stir occasionally so the noodles do not stick together Drain and set aside but reserve a splash of pasta water just in case for adjusting the sauce later

Sauté the Aromatics:

Melt coconut oil in a large skillet over medium heat Once hot add diced onion and stir constantly for three to four minutes until the onion softens and turns slightly translucent Add the minced garlic and grated ginger Keep the heat gentle so they infuse without burning Sauté for one minute until very fragrant

Toast the Curry Paste:

Add Thai red curry paste to the onion mixture and stir it in Cook it out for one to two minutes stirring the whole time This blooming step brings out its flavor so do not rush it

Blend the Creamy Sauce:

In a blender combine soaked and drained cashews full fat coconut milk soy or oat milk nutritional yeast lime juice soy sauce maple syrup salt and turmeric Blend on high for at least one full minute until the mixture is completely smooth Scrape down the sides as needed

Simmer the Sauce:

Pour the blended sauce into the skillet and stir until everything combines The skillet should still be over medium low heat Bring the mixture just up to a gentle simmer Watch closely and stir regularly to avoid scorching

Add Vegetables:

If using red bell pepper add it to the skillet and let it simmer for five minutes so it softens but does not lose its color Add the baby spinach and stir until it just wilts about one minute

Combine Pasta and Sauce:

Add the drained pasta directly to the skillet Toss everything together until the noodles are thoroughly coated in sauce Let it cook for another two or three minutes so the flavors meld Add a splash of plant milk for creamier sauce if you like

Taste and Serve:

Taste and adjust seasoning adding more salt soy sauce lime or a pinch of sugar to balance Serve immediately and top with fresh cilantro sliced scallions or even a few extra red pepper slices and a squeeze of lime

Save

I am completely obsessed with the way a little red curry paste wakes up a pot of mac and cheese The coconut milk and soaked cashews make every bite velvety My best memory is when I served this to my skeptical uncle who now asks for it every holiday

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days Reheat on the stove over low heat with a splash of plant milk to restore creaminess Avoid microwaving in large batches as the sauce may thicken

Ingredient Substitutions

You can use gluten free pasta for a wheat free version Substitute sunflower seeds for cashews if there is a nut allergy If using a different curry paste check for spiciness and vegan status and balance with extra aromatics

Serving Suggestions

This is a filling main dish but I love pairing it with a crisp cucumber salad or steamed broccoli Serve with extra lime wedges and maybe a sprinkle of toasted sesame seeds for a little more crunch

Cultural Context

Thai red curry and American mac and cheese both have comfort food status in their cultures This fusion honors the classic spirit of both Creating this recipe made me reflect on how food can travel and blend into something completely new and joyful

Seasonal Adaptations

In spring swap spinach for tender asparagus tips Autumn calls for roasted butternut squash cubes folded in Use sweet peas or snap peas whenever you want a burst of brightness Helpful Notes Always taste the curry paste before adding Cashews must be fully soaked for the best creamy texture Letting the sauce simmer briefly makes all the flavors bloom

Success Stories

My friend who was not vegan nearly finished the pot herself because she loved the creamy sauce My sister texted me a week later to say her kids asked for it two nights running Even picky eaters ask for seconds

Freezer Meal Conversion

Make the sauce by itself ahead of time and freeze it in airtight jars or bags for up to three months Reheat gently and toss with fresh pasta and veggies when ready

Save

A squeeze of lime and fresh herbs makes this Vegan Thai Red Curry Mac and Cheese truly restaurant worthy. Give it a try and watch everyone go back for seconds.

Recipe FAQ

→ How do I make this dish spicier?

Increase Thai red curry paste or add a pinch of chili flakes while sautéing aromatics to intensify heat.

→ Can I use gluten-free pasta?

Yes, substitute regular pasta with your favorite certified gluten-free version for allergen-friendly results.

→ What can I add for extra protein?

Sautéed tofu cubes make a great addition, absorbing the sauce and boosting protein content per serving.

→ Is there a substitute for coconut milk?

Unsweetened oat, soy, or cashew milk yields creaminess, though coconut milk provides authentic richness and flavor.

→ How should leftovers be stored?

Cool the dish completely, then store in an airtight container in the fridge. Reheat gently and add a splash of plant milk if needed.

→ What garnishes work best?

Fresh cilantro, sliced scallions, or a squeeze of lime add brightness and enhance the fusion flavors.