Vegan Cashew Mac and Cheese


Ingredients: (Yields about 8 servings)

  • 2 medium yellow potatoes, peeled and sliced evenly (medium slices are fine)
  • 1 medium carrot, peeled and sliced evenly
  • 1 medium yellow onion, quartered
  • 1/2 cup cashews
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 & 1/2 cups water (for sauce)
  • 1/2 tsp. iodized salt
  • 1 lb of organic noodles, cooked either before hand or while preparing the sauce. (I used Simply Balanced Campanelle pasta)
  • 1/4  cup Daiya cheddar shreds
  • Ground pepper to taste (topping)


  1. Fill a medium sauce pan about 3/4 of the way with water. Bring to a boil. Add the sliced potatoes, the carrot, and the onion. Cover, and let boil for about 10 minutes (until potatoes can be easily pierced with a fork). Set aside.
  2. In a large food processor, add the cashews, and then the boiled vegetables, followed by the seasonings, and the water. Pulse until you achieve a smooth mixture.fullsizeoutput_6c9

  3. Add the cheddar shred to the food processor, and pulse again until smooth. 
  4. Spread the cooked pasta noodles into a medium casserole dish. Slowly pour the cashew sauce over the noodles, and mix until noodles are evenly covered. 
  5. Sprinkle a bit of black ground pepper over the casserole dish, as desired for a bit of extra flavor. 

    This was my first time making a vegan cashew-style cheese, but it definitely won’t be my last!


Nutrition Facts per ~ 1 cup (about 8 cups per recipe)

Calories: 269

Total Fat: 4 g
Saturated Fat: 1 g
Monounsaturated Fat: 1 g
Polyunsaturated Fat: 0 g

Sodium: 201 mg

Potassium: 92 mg

Total Carbohydrate: 48 g
Dietary Fiber: 3 g
Sugars: 4 g

Protein: 9 g

Vitamin A: 26% DV

Vitamin C: 7% DV

Calcium: 1% DV

Iron: 13% DV