Vegan Mac ‘n Cheeze

Hello Cherished Readers. This Mac ‘n Cheeze recipe comes from and it is very fast!

I was unable to find elbow noodles or rigatoni noodles so I decided to use a chickpea penne pasta, but you can use whatever noodles you prefer especially if you’re looking for a gluten free option.

All you need for this recipe is

  • 2 cups of raw cashews
  • 16 oz of pasta
  • 1 small lemon squeezed or half a large lemon
  • 1/2 cup of nutritional yeast
  • 1/2 tsp salt
  • A high speed blender (vitamix is what I used)
  • 1 large pot
  • 1 colander

First boil some water and place cashews in a container that can be covered and let cashews soak for 20 minutes.

Next begin cooking your pasta according to the directions. While the pasta is cooking drain the water from the cashews and add to your blender. Next add the salt, nutritional yeast, lemon juice, and 1 cup of water and blend until smooth.

Once pasta is finished cooking drain in a colander then in a large bowl mix in the sauce from your blender.

And that’s it. Thanks for reading and subscribe for notifications on upcoming posts and more vegan recipes.

2 Comments Add yours

  1. Annette Marsh says:

    Is there a reason not to use the water the cashews have soaked in?


    1. I’m not sure. The directions I have read have all said to use new water. Let me know how it goes for you if you use the same water. I’m new to all this myself!


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