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Very Cheesy Mac ‘n’ Cheeze [Vegan]

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Seriously, if you love Mac N' Cheeze, here's a slightly spicy, flavorful, much healthier recreation of the old favorite. Loaded with secret ingredient goodies like nutritional yeast, tahini, and turmeric, it's worth more than you'd expect, too. The cheezy sauce is chock full of B vitamins and anti-inflammatory power just waiting to be gobbled up!

Very Cheesy Mac N' Cheeze [Vegan]


  • 12 ounces gluten-free pasta elbows
  • 1 cup raw cashews
  • 1 cup unsweetened non-dairy milk
  • 2 cloves garlic
  • 1/3 cup nutritional yeast
  • 2 tablespoons tahini
  • 3 teaspoons lemon juice
  • 1 teaspoon turmeric
  • 1/8 teaspoon cayenne red pepper
  • 1/8 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Cook the pasta according to the directions on the package. Gluten-free pasta, especially when brown rice based, tends to absorb more water than normal, so be sure to add extra water to the pot before boiling; it usually takes a few extra minutes for GF pasta to reach the al dente stage, too. And be sure to add a little salt to the water before boiling- it flavors the pasta.
  2. As pasta cooks, combine the raw cashews and nut milk in a blender or food processor. I never soak mine before hand- I prefer the slightly thicker sauce that results from not soaking them in this recipe.
  3. Once combined, add the rest of the ingredients. Yup, all of ’em.
  4. (Told you this recipe was easy!)
  5. Blend until combined. Set aside.
  6. Once pasta is al dente (literally meaning “to the bite”; leave a little texture in that pasta! Don’t boil it into mushy submission.), strain, rinse, and put it back into the pot. Pour in the cheeze sauce, using a wooden spoon to gently toss and coat the pasta.
  7. Turn the burner back onto low and continue to cook the pasta and cheeze sauce together about 3-5 minutes, stirring occasionally until the sauce thickens to the noodles.
  8. Serve with a garnish of fresh basil or cilantro, avocado, or a little hot sauce for the best grown- up vegan mac’ n cheeze you can imagine.
  9. To reheat, simply warm the pasta in a pan with a little non-dairy milk, stirring ’til creamy.
  10. Saves well in a refrigerated space for about a week.





I'm Amber, the author of Fettle Vegan. I made the transition to a plant-based diet about six years ago. I was born and raised in a town in Maine and grew up eating an omnivorous diet, feasting on plants and animals we grew and harvested ourselves. These days, Alex and I live in Long Beach, California with our Pit Bull Maddie. I do the cooking and the photographing, he does the taste-testing and social media. We make a great team!



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22 comments on “Very Cheesy Mac ‘n’ Cheeze [Vegan]”

Click to add comment
Lauren Dumas
5 Months Ago

Delicious! Hit the spot for my Mac and cheese craving.

Hayley Restivo
07 May 2018

We’re so glad you enjoyed it! If you got any pictures of your creation make sure to tag us using #Foodmonsterapp on Instagram so we can feature you on our page!

1 Years Ago

What does "1 cup unsweetened non-dairy\' refer to? Unsweetened what? Milk? Cheese? Yogurt?

21 Feb 2017

She\'s referring to non-dairy milk.

Paula Digby
1 Years Ago

Made this the other day and really recommend you try it, yummy yummy!

Terina Heidelberg
3 Years Ago

Very good recipe!! I didn\'t have any tahini, but it still turned out good!

Ally the Recipe Coordinator
25 May 2018


3 Years Ago

Hello, what would I be able to use in place of the tahini or would I be able to leave it out completely? Btw this looks really delicious and I can\'t wait to try it out!!

14 Dec 2014

Tahini is a nut butter made from sesame seeds. Any other nut butter can be used in its place. In hummus I normally see people say to use peanut butter as Tahini has a very similar smell, and would be the cheapest nut butter replacement

4 Years Ago

Just made this. Honestly delicious. So satisfied! I simplified the recipe as I\'m a student and also new to veganism, so I\'m quite hesitant when it comes to trying new things. I used:

1 cup cashews, soaked 3.5 hours
1 cup non-dairy milk (coconut milk and a little hemp milk too)
- Blend
2 tsp garlic powder
1 tsp curry powder
1 tsp turmeric
0.5 tsp ground ginger
salt and pepper to taste
- Blend

I tossed it over pasta, broccoli an spinach. So damn delicious! Thank you for the inspiration ~

Ally the Recipe Coordinator
25 May 2018

So glad Jordan!

Helo Nova
4 Years Ago

Ah naw... any resemblance with those fast foodies are a turn off for me, no matter if vegan!

Sarah Eggleston
4 Years Ago

Jodi Irvin you can also use a mixture of sunflower seeds and walnuts, even almonds and pumpkin seeds. Just make sure you soak them overnight. :)

Nicola Ní Seighin
4 Years Ago

No nuts http://www.ilovecheese.co.uk/finding-using-non-dairy-cheese-for-vegan-diet.html

Jodi Irvin
4 Years Ago

Im allergic to cashews so unfortunately a lot of vegan recipes that call for creaminess with cashews, i can't attempt :(

02 Nov 2014

I\'m a bit late but if you haven\'t found an alternative, I hope you do see this! Instead of cashews, I find cauliflower works just as well. It\'s not as dense but it has a creamy texture, especially when you mix it with some almond milk!

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