Go Back
Vegan Mac and Cheese

Vegan Mac and Cheese

A gluten free, high protein vegan mac and cheese
Prep Time 1 hr 15 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 400 kcal


  • Medium saucepan
  • Food processor


  • 8 oz pasta (we recommend using Banza Chickpea Pasta)
  • 1 cup unsalted raw cashews
  • 1/2 cup carrots, peeled and roughly chopped
  • 1/2 cup cauliflower, roughly chopped
  • 1/2 cup almond milk
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper


  • Place cashews, carrots and cauliflower in a medium saucepan and add enough water to cover completely. 
  • Bring to a boil and cook for 15 minutes. Take off heat and let sit for 1 hour. 
  • When boiled ingredients are almost done, begin to cook the pasta according to the package. 
  • After an hour, drain any excess liquid from the cashews, carrots and cauliflower and place in a food processor. Add almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt and pepper to food processor. Blend until smooth and creamy. You may need to scrape down the mixture several times.  Continue to blend until it’s a creamy smooth consistency. Add up to ¼ cup more almond milk if needed to get a creamy consistency.
  • Pour sauce over warm pasta and serve immediately. 
Keyword mac and cheese, vegan, vegan mac and cheese, vegan pasta