RecipeMac and Cashew Cheese

Nutrition Facts
Amount per Serving
  • Calories: 450
  • Protein: 18g
  • Total Fat: 25g
    • Saturated Fat: 4.5g
  • Cholesterol: 0mg
  • Total Carbohydrate: 42g
  • Dietary Fiber: 6g
    • Natural Sugar: 4g
    • Added Sugar: 0g
  • Sodium: 260mg

With 18 grams of plant protein, this vegan mac and “cheese” is sure to satisfy. (It’s also a great choice for people who have to steer clear of dairy.) Pair it with a large salad or roasted vegetable medley for a complete meal you’ll savor. Give it a try!

  • Prep time
  • Total Time
This recipe makes 6 servings
  • • 1½ cups cashews
  • • ½ cup cooked cannelini beans*
  • • ½ cup nutritional yeast
  • • 1 tablespoon lemon juice
  • • 1 tablespoon apple cider vinegar
  • • 1 teaspoon kosher salt
  • • 1 teaspoon dried rosemary
  • • 1 cup water (more or less depending on desired consistency)
  • • 1½ cups whole grain elbow macaroni

Soak cashews in water for 2 to 4 hours. Drain.

Add cashews, beans, yeast, lemon juice, vinegar, salt, rosemary and 1/2 cup water to a high-powered blender and puree until smooth. Slowly add more water until desired consistency is reached. Less water yields a thicker consistency; more water gives you a thinner sauce. Add salt and pepper to taste and for those who like it spicy, toss in a dash of hot sauce.

Cook whole grain pasta according to package directions. Drain pasta and stir into “cashew-cheese.”

*Rinse beans in a colander under cold running water to remove as much salt as possible. Alternatively, you can also look for low-sodium brands.

Recipe makes 1½ cups cashew-cheese sauce and 3 cups of pasta; each serving is ½ cup pasta with ¼ cup cheese sauce. 

Try my Butternut Squash Mac and Cheese Muffins.