Spicy Vegan Mac and Cheese
Prep time
Cook time
Total time
Recipe type: Pasta
Serves: 4-6
  • 2 cups elbow macaroni*
  • 1½ cups raw cashews, soaked for at least 1 hour
  • 1 small garlic clove, minced
  • 3 tbsp lemon juice
  • ¾ cup water
  • 1½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup nutritional yeast
  • ¼ tsp paprika
  • ¼ tsp turmeric
  • ½ tsp dijon mustard
  • pinch of cayenne pepper
  • paprika for garnish (optional)
  1. Cook pasta according to package directions.
  2. While your pasta is cooking, add the rest of the ingredients (raw cashews, garlic, lemon juice, water, salt, pepper, nutritional yeast, paprika, turmeric, dijon mustard and a pinch of cayenne pepper) to your blender or food processor. Blend/process until smooth. It should be thick when it's ready.
  3. Once your pasta has finished cooking, drain, reserving ⅓ cup or so of the cooking water, then add back to the pot, with the cooking water. Mix in the cheese sauce until all of the sauce is evenly distributed.
  4. Serve, with some fresh parsley and more paprika sprinkled on top, if desired.
*I prefer elbow macaroni, but you can use whatever noodles you have on hand.
*Use gluten-free pasta to make this dish gluten-free.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/pasta/spicy-vegan-mac-cheese/