Cashew Mac & Cheese

I'll be honest, the first Mac & Cheese I had when discovering the possibilities of nutritional yeast wasn't my favourite. I actually really like the creator of the recipe, and all her other recipes so I wanted to like it, but it just didn't happen. I don't know if it was actually the recipe (I haven't gone back to try it again) or just the different cheesy taste the nutritional yeast gave, but I didn't automatically fall head over heals for this new "cheesy" kid on the block. But now my taste buds have evolved and changed for the better - liking the fruits of the Nutritional Yeast forest (or noosh as it is now apparently now called). I do however wish that I came up with this recipe sooner, as it really is just THAT GOOD, and THAT BELIEVABLE. It's almost too good to be true really, as it's GF, vegan...AND oil free - yippee!! It tastes unbelievably delicious and satisfyingly "cheesy". If you wanted to go a step further (you know, vegan level up - so they say), you could add my vegan parmesan on top and bake it in the over to crisp up - it's up to you. But I do promise you'll like it, and your friends and fam will too!!



  1. Boil the first three ingredients in a small saucepan until extremely tender. Aka - almost falling apart.
  2. Cook the pasta according to the packet instructions, drain and then return to the pot. Set aside while finishing the cheese sauce.
  3. Add all the ingredients (sans the pasta) to a blender or food processor including the boiled potatoes and carrots. Blend until smooth and creamy.
  4. Take 1 cup of the sauce and stir it through the pasta to coat. Season once again, and then serve.


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