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Vegan Mac & Cheese (Vegan, GF opt)

8 x 8 pan


8 oz. macaroni

1 cup peeled Yukon Gold potatoes

1/4 cup carrots, diced

1/3 cup diced onion

2 Tbsp. shallots, chopped

1 cup water

1/3 cup raw cashews

1/3 cup unsalted butter

1/2 tsp. garlic, minced

1/8 tsp. cayenne

1-1 1/2 tsp. salt (to taste)

1/2 tsp. Dijon mustard

1 Tbsp. lemon juice



Cook macaroni according to package directions. Rinse and set aside.


Preheat oven to 350 degrees. In a medium saucepan: add potatoes, carrots, onion and shallots to the water. Bring to a boil, then turn down and simmer for 15 minutes.


In a food processor: process cashews, butter, garlic, cayenne, salt, mustard and lemon juice. Add the cooked vegetables and process until smooth. Mix into the cooked macaroni. Pour into a casserole dish. Sprinkle with paprika. Bake for 20 minutes until lightly browned.








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