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Vegan Mac and “Cheese”

This easy, creamy, and plant-based recipe is so satisfying that you won’t even miss the cheese.

Serves 6
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
529 calories per serving


> 1 (9 oz) container Nature's Promise® Organic Raw Cashews (about 2 cups)
> 2 cups boiling water
> 1 (16 oz) pkg elbow pasta
> 2 tbsp fresh lemon juice
> 1 tsp salt
> 1/4 cup nutritional yeast
> 1/2 tsp ground turmeric
> 1/2 tsp garlic powder
> 2 tbsp chopped green onions and parsley, to serve


To a medium bowl, add the cashews and pour the boiling water over them. Soak cashews at least 2 hours and up to overnight (let cool to room temperature and then refrigerate if soaking overnight).
When ready to cook, reserve 1½ cups cashew water and drain well. Bring a large pot of salted water to a boil on high. Cook the pasta according to package directions for al dente.
Meanwhile, to a high-powered food processor or blender, add the soaked cashews, reserved cashew water, lemon juice, salt, nutritional yeast, turmeric, and garlic powder. Purée the mixture 3–4 min., until cashew sauce is very creamy, scraping down mixture with spatula as needed.
Drain pasta well and return to pot. Pour in the cashew “cheese” sauce, stirring to combine. Heat on low 1–2 min., until warm, stirring constantly. Garnish with the green onions and parsley.

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