Easy Vegan Mac n Cheese


This mac and cheese is an absolute favorite of mine and is a quick plant-based dinner. The richness of the sauce comes from the nutritional yeast and the cashews. Nutritional yeast is a deactivated yeast that has a naturally cheesy flavor to it and is safe to use for people whom are on a candida diet. I guarantee this mac and cheese will be a family favorite and is baby and kid approved!

  • 1 1/2 cups raw cashews (soaked in boiling water for 10-15 minutes)

  • 3 tablespoons fresh lemon juice

  • 3/4 cup water

  • 1 1/2 teaspoons fine sea salt

  • 1/4 cup nutritional yeast

  • 1/2 teaspoon chili powder

  • 1/2 clove garlic

  • 1/4 teaspoon turmeric

  • 1/2 teaspoon mustard (dijon or yellow)


  • While the pasta is cooking begin to make the cheese sauce. Take the above ingredients: cashews, lemon juice, water, sea salt, nutritional yeast, chili powder, garlic, turmeric and mustard and place into a food processor. Blend until creamy. You may need to add an additional 1-3 tablespoons of water to reach the desired consistency.

  • Spread over your pasta and enjoy.

  • I like to add some greens to my pasta and vegetables as well. Some additional veggies such as sauteed spinach, artichoke, broccoli, mushroom, tomato, and asparagus all taste really good in the mac and cheese.

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