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Creamy Mac and Cheese – Vegan

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  • Category: Main Dish


A few weeks ago I asked Facebook members what traditional non-vegan comfort food they would like to see made plant-powered and heart healthy? The very first request that came back was Mac & Cheese. This was one of my very favourite foods growing up, and since adopting a plant-based diet years ago, I’ve played around with a number of recipes to recreate my childhood memories. Comfort Food Bliss has been found in this creamy mac and cheese vegan recipe. I can’t take credit for it unfortunately, it’s from Rouxbe Cooking School, where I am currently enrolled in their Plant Based Professional Course. I am learning so, so much and look forward to passing all my new cooking tips and tricks on to you. In the meantime, here is this most amazing recipe.


  • 1 cup raw, unsalted cashews (soaked in boiling water for 30 minutes)
  • 5 tablespoons nutritional yeast
  • 1/3 cup sunflower seed oil or grapeseed oil, or melted coconut oil
  • 11/3 cups cup water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 onion (finely diced)
  • 1 teaspoon grapeseed oil
  • 8oz dry, gluten-free pasta (cooked until ‘just’ done (ie don’t let it get mushy))


  1. Cook pasta in a large pot of boiling water, with 1 tsp of salt per litre
  2. Make the sauce. Puree the cashews in a food processor, with the motor slowly running drizzle in the oil and the water. Once combined add the nutritional yeast and garlic powder. Process until it’s nice and creamy.
  3. Heat a pot over medium heat and then add the oil, followed by the onions. Sauté the onions until soft and lightly golden, about 5 minutes. Add the cashew mix bring to a very low simmer and let the sauce thicken up a bit.
  4. Fold in the cooked pasta.


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