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dairy free mac and cheese

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 people


  • 1/2 cup raw cashews (soaked in boiled water for 30 minutes or in a bowl of room temperature water overnight)
  • 2 medium carrots (boiled or steamed before)
  • 3 cloves garlic
  • 3 tbsp avocado oil
  • 1 1/2 cups plantbased milk
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric (for colouring)
  • 6 tbsp nutritional yeast
  • 3 tbsp arrowroot powder
  • salt and pepper to taste
  • 3 cups pasta of choice ( I used brown rice penne)
  • water to boil pasta in (I fill a medium pot 1/2-3/4 of the way up)
  • 1/2 cup bread crumbs (gluten free if needed)
  • 1/4-1/2 cup vegan parmesean (see notes)
  • 1-2 cups kale
  • 1/4 tsp red pepper flakes
  • green onion


  • Soak the cashews overnight in a bowl of water. Or soak for 30 minutes in boiled water.
  • Steam or boil 2 chopped carrots until they are soft.
  • Drain the water from the cashews and add the cashews to a high-speed blender. Add the carrots, oil, garlic, milk, garlic powder, turmeric, nutritional yeast, salt and pepper and the arrowroot powder. Blend until smooth. Note: if you are adding everything to the blender and then letting it sit the arrowroot powder might clump, so I suggest blending it right away or waiting to add the arrowroot powder last until you are ready to blend.
  • Bring water in a medium pot to a boil. Add desired pasta and cook for the appropriate amount of time, (until the pasta is al dente).
  • While the pasta is cooking, chop the kale finely and massage it in a bowl with 1 tsp of oil for 5 minutes. Kale should look greener. Heat a small saucepan on the stove over medium heat. Once heated, add the kale along with sea salt and 1/4 tsp of red pepper flakes. Toss the kale quite regularly so the leaves are evenly toasted. Kale should be crispy but not brown. Takes roughly 5- 10 minutes. Set aside.
  • Add your blended sauce to a heated cast iron pan over medium heat. It will begin to thicken. Once it begins to thicken turn heat to low. Whisk constantly and watch it closely or it will catch on the bottom. If your sauce thickens too quickly add 1/4-1/2 cup more of plant-based milk to the sauce and whisk it in. You want the sauce to have a cheese sauce consistency.
  • Drain your pasta noodles and add to the pan with the sauce. Fold the pasta into the sauce so it is evenly coated.
  • Turn your oven to the broil setting. Let the oven heat up. Sprinkle vegan parmesan and bread crumbs over top of the pasta. Place in the oven for 2-5 minutes (depending on the heat of your broil setting). Make sure you keep an eye on the pasta. Remove once the top is golden brown.
  • Top the pasta with the crispy kale and green onion. I enjoy my mac and cheese with a little Franks Red Hot Sauce and Ketchup.


To make Vegan Parmesan: You will need
  • 1/2 cup cashews
  • ¼ cup nutritional yeast
  • ¼ tsp garlic powder
  1. Pulse ingredients altogether in a food processor until a fine meal forms (consistency of parmesan).
This will make more than needed for recipe but it is amazing on vegan pizza and stores nicely in a sealed container for weeks.