Mac n Cheese


Who doesn’t love mac n cheese? It’s comfort food in a bowl. This one is made with cashew nuts and nutritional yeast, making it a little bit more nutritious than some recipes, but still just as tasty.


  • 1½ cups cashews, soaked for at least 2 hours
  • 10 oz pasta of your choice
  • 2 tbsp olive oil
  • 1 white onion, peeled and finely chopped
  • 2 cloves garlic, peeled and minced
  • 1 tsp smoked paprika
  • 1 tsp Dijon mustard
  • 6 tbsp nutritional yeast
  • 1½ cups vegetable broth
  • 1 cup plant milk
  • 2 cups packed spinach
  • Salt and pepper
  • 3 oz dairy-free cheese, shredded


  1. Heat the oven to 400F.
  2. Cook the pasta following the instructions on the packet. Drain and set aside.
  3. Meanwhile, fry the onion in the olive oil until soft, then add the garlic and cook for another 2 minutes.
  4. Blend the onions and garlic along with the paprika, mustard, nutritional yeast, broth and plant milk. Add the drained cashews and blend until smooth. (If you don’t have a super high-power blender, this will take a few minutes, or you can accept a little more texture in your sauce.)
  5. Warm the sauce over a medium heat for a few minutes to let it thicken a bit. Add the spinach, and stir until it wilts, then add the pasta and mix well. Season to taste.
  6. Pour this into either one large or four individual ovenproof dishes. Sprinkle the cheese on top and cook in the oven for 15-20 minutes.

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