Macaroni & Cheese with Cashew Cheese Sauce {Vegan, GF Option}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 6 servings 1x


My plant-based version of macaroni and cheese, made with a cashew cream sauce.



  • 16 ounces elbow macaroni or penne pasta (regular or gluten-free)
  • 1 and 1/2 cups raw cashews (soaked overnight or boiled 15 minutes, drained)
  • 3/4 cup unsweetened nondairy milk (I used almond)
  • 1/4 cup nutritional yeast
  • 2 tablespoons unsweetened pumpkin puree
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 and 1/2 teaspoons fine sea salt
  • 1/4 teaspoon ground turmeric
  • pinch of ground nutmeg
  • freshly ground black pepper to taste
  • 1/4 teaspoon turmeric
  • Optional:
  • 1/4 cup finely chopped, oil-packed sundried tomatoes
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 cup panko breadcrumbs or gluten-free breadcrumbs


  1. Preheat oven to 375F. Grease or spray a large casserole dish or 6 small casserole dishes.
  2. Cook the pasta. as directed on the package.
  3. Meanwhile, puree the cashews, milk, nutritional yeast, pumpkin, lemon juice, mustard, salt, turmeric, and nutmeg until completely smooth and creamy (stop and scrape down sides of blender periodically), adding a bit more milk if needed. Season to taste with pepper.
  4. Drain pasta; return to pot and stir in cheese sauce to coat, adding sundried tomatoes and parsley, if desired. Spoon into prepared dish/dishes, and sprinkle with (optional) crumbs.
  5. Bake in the preheated oven for 20 to 25 minutes until crumbs are golden brown. Serve warm.

  • Category: Entree
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