Vegan Mac & Cheese Ⓥ


  • 1 cup of cashews, soaked in hot water for at least half an hour
  • 1/2 cup water
  • 1 tsp lemon juice
  • 1 tsp white miso paste
  • 1/2 tsp salt
  • 16 oz pasta of choice, I used 2 8 oz boxes of EatBanza shells
  • 1/4 cup vegan butter
  • 1/4 cup flour
  • 3 cups of plant milk of choice, I like rice milk
  • 1/2 cup nutritional yeast
  • 2 tsp garlic powder
  • 3/4 tsp onion powder
  • 1 tsp paprika
  • 2 cups of shredded vegan cheddar cheese
  • 1 cup of French Fried Onions
  • 1/2 cup Vegan breadcrumbs, use Gluten Free if desired
  • 2 tsp parsley
  • 1 tsp garlic salt
  • 1 tsp paprika


  • Soak the cashews in hot water for at least a half an hour. You can also do overnight or the morning you plan to make it. Drain the cashews & make your cashew cream by adding them to a high speed blender with 1/2 cup of water, 1 tsp lemon juice, 1 tsp white miso paste, & 1/2 tsp salt. Blend until smooth & set aside.
  • Cook pasta according to package instructions, reserve 1 cup of pasta water, drain & set aside.
  • Preheat oven to 325°F. Lightly grease a large baking dish.
  • Make a roux by adding the 1/4 cup of vegan butter to a medium pot and set it to medium heat to melt. Add the 1/4 of flour & whisk well. Slowly pour in the 3 cups of plant milk about 1 cup at a time & whisk well. Next add the 1/2 cup of nutritional yeast, 2 tsp garlic powder, 3/4 tsp onion powder & 1 tsp paprika whisking to combine. Finally add the cashew cream & 2 cups of shredded vegan cheese whisking & stirring until it melts. You may want to lower the heat a little bit.
  • Prepare the crunchy topping by adding the cup of French Fried Onions, 1/2 cup of vegan bread crumbs, 2 tsp parsley, 1 tsp of garlic salt & 1 tsp if paprika to a food processor & chop until crumbly.
  • Add the cooked pasta, cup of reserved pasta water & cheese sauce to the large baking dish & mix well. Sprinkle the topping on it. Cover with foil & bake for 25 minutes. Remove foil, set oven to broil & with the door cracked, cook for another 2-5 minutes. Keep an eye on it so you don’t burn the topping!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: