Creamy Vegan Mac and Cheese
Recipe type: main dish
Serves: 6-8 servings
  • 6 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1¼ cups raw cashews
  • ½ cup nutritional yeast
  • 1 can coconut milk
  • 1 tablespoon white miso paste
  • 2 teaspoons fresh lemon juice, from about ½ a small lemon
  • ¼ teaspoon dijon mustard
  • 1 tablespoon tomato paste
  • 1 teaspoon turmeric
  • 2 tablespoons vegan butter
  • salt and freshly ground black pepper to taste
  • 1 pound whole grain or gluten free pasta (shells or macaroni will do the trick)
  1. Set a large saucepan of water to boil, generously salt the water, and follow the cooking instructions for the pasta. Drain and set aside.
  2. Heat the oil in a small nonstick pan. Sauté the garlic for 1-2 minutes until soft and just barely golden.
  3. Place the cashews and nutritional yeast in the bowl of a blender or food processor. Blend until the cashews are a sandy texture. Add the sautéed garlic, coconut milk, miso paste, lemon juice, dijon mustard, tomato paste and turmeric. Blend until very smooth. Warm the sauce over medium low heat in a small saucepan. Stir in the butter. Season to taste with salt and pepper.
  4. Return the drained pasta to the large saucepan. Pour in the warmed sauce. Toss and stir until well coated. Heat over medium low heat if needed.
Recipe by Spoon With Me at