Best Ever Vegan Mac & Cheese

14 30 623
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 3
Best Ever Vegan Mac & Cheese
Health Highlights


227 gm Pasta, macaroni, elbow, whole wheat, cooked
3/4 cup Cashew nuts, raw
1 3/4 cup Soy milk, unsweetened, plain (unsweetened)
1/2 large pepper(s) Red bell pepper (chopped, optional for color)
1 1/2 tbsp Potato starch
1/4 cup Extra virgin olive oil
1/4 cup Nutritional yeast
2 tbsp Miso paste, white (or yellow)
1 tbsp Lemon juice
1 tsp Onion powder
1/2 tsp Garlic powder (or cloves minced)
1/2 tsp Sea salt, fine
1 dash Black pepper (freshly ground, to taste)
1 tsp Truffle oil (optional, but highly recommended)


  1. Place cashews in the food processor and finely grind (just don’t let the cashews turn to a cashew butter). Add red pepper and process until smooth. Set aside.
  2. In a heavy saucepan, combine milk, oil and cornstarch. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
  3. Using a whisk or large fork, stir in the ground cashews, nutritional yeast, miso paste, lemon juice, onion powder, garlic powder and salt until well combined.
  4. Add the cashew cheese to the macaroni noodles, drizzle with truffle oil (if using), a dash of freshly ground black pepper and serve.



OPTIONAL - For a baked version, preheat oven to 325°F and place macaroni mixture in a 8 or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with ½ cup herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.

Nutrition Facts

Per Portion

Calories 623
Calories from fat 344
Calories from saturated fat 52
Total Fat 38 g
Saturated Fat 5.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.4 g
Monounsaturated Fat 23.4 g
Cholesterol 0
Sodium 918 mg
Potassium 917 mg
Total Carbohydrate 49 g
Dietary Fiber 7.8 g
Sugars 12.0 g
Protein 24.3 g

Dietary servings

Per Portion

Grain 1.1
Meat Alternative 1.1
Milk Alternative 0.6
Vegetables 0.3

Energy sources