Vegan Mac ‘n’ Cheese

November 2019 - Lunch & Dinner

Vegan Mac ‘n’ Cheese

I always feel bad when a non-vegan tastes vegan ‘cheese’ for the first time. How can this stuff be described except to call it a cheese alternative? We all know that, in reality, not a single one of the veg ‘cheese’ alternatives out there tastes like REAL cheese. Therefore, may I introduce you to not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-pasta?? The vegan macaroni and cheese recipes out there are definitely hit or miss… and the bad ones are really bad. Vegans, dairy-free friends, and cheese lovers who crave a more redeeming mac and ‘cheese’ recipe: this recipe is for you!

The ‘cheese’ sauce can be used with much more than just pasta. If you’re on a keto or low carb diet or simply don’t feel like boiling noodles one night, feel free to use the sauce as a cheese dip or pour it over steamed veggies, rice, or even spaghetti squash.

Vegan Mac and Cheese


  1. Cover cashews in a bowl with hot water. Let soak anywhere from 2 to 6 hours, or refrigerate and soak overnight. If you forget this step, boil cashews for 10 minutes and let sit in hot water for another 10 minutes.
  2. Preheat oven to 375°F.
  3. Bring pot of water to boil and add one package of Kaslo Sourdough Pasta to pot. Cook until al dente (making sure to not overcook), as they will continue to cook in the oven.
  4. Once the cashews have soaked, drain and add them to your high powered blender. Then add lemon juice, nutritional yeast, almond milk, and spices. Blend until smooth.
  5. Toss pasta sauce with pasta and pour into an 8×11″ baking pan or two pie dishes. Set aside.
  6. Heat the vegan butter over low heat and add breadcrumbs. Cook until lightly golden brown and sprinkle over pasta.
  7. Bake for 12 minutes and ENJOY!

Bailey Campbell can be found on Instagram at @basicswithbails where she crafts recipes and inspires people to live their best and healthiest lives.

Article was published in The Good Life magazine.

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