Be healthy … mind – body – spirit

Vegan Mac ‘n’ Cheese

vegan mac and cheeseIt’s been a super cold winter in Canada this year, so comfort food is craved. And of course, good old mac ‘n’ cheese is one of those comfort foods.

I have tried many vegan mac ‘n’ cheese recipes and truth be told, I’ve never been particularly pleased ……. until today! This dish is SO good ~ YUM!

Whether you are in the thick of a cold winter, or just love mac ‘n’ cheese, please give this recipe a try. It is delicious.


1 1/2 cups raw cashews

3 tbsp fresh lemon juice

1 3/4 cups water

1 1/2 tsp sea salt

1/4 cup nutritional yeast

1/2 tsp chili powder

1 clove garlic

Pinch of turmeric

Pinch of cayenne pepper

1/2 tsp dry mustard

Fresh ground pepper

One package of pasta (16 oz). I use brown rice pasta.

*sauteed mushrooms, spinach optional


Pre-heat the oven to 350.

Start to boil water to prepare to cook the pasta.

Put the cashews, lemon juice, water, sea salt, nutritional yeast, chili powder, garlic, turmeric, cayenne pepper, and mustard into your blender, and blend until smooth and creamy. Note: if your blender is not high-powered, then process the cashews first until they are finely ground and then add the remaining ingredients.

If you are adding mushrooms and or spinach, saute them.

Once the pasta is cooked to your liking, drain and rinse it, then return the pasta to the pot to be mixed with the cheese sauce. Add the mushrooms and or spinach.

Once everything is mixed everything together, pour the mac ‘n’ cheese into a casserole dish.

Bake at 350 for 20 minutes.

Serve and enjoy!


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