Vegan Mac ‘n’ Cheese Nutritional Yeast

Vegan Mac 'n' Cheese Nutritional Yeast

This vegan mac ‘n’ cheese nutritional yeast recipe blew my mind! This is how the recipe came to be: 

My neighbour and bff Roopa took me out to Grasshopper, a super amazing veggie restaurant in Toronto, for my birthday last week (happy birthday to me!). We ordered the chick-un nuggets, the chick-un banh mi and, with hesitation, the vegan mac ‘n’ cheese. Growing up I loved mac ‘n’ cheese (who didn’t?!) and so even though I’ve made and tried many delicious traditional meat/dairy dishes veganized, I refrained from trying a vegan mac ‘n’ cheese. I didn’t want to be disappointed! However, I decided to take the plunge and try it at the restaurant. I was impressed to say the least! 

Fast forward one week later and I was scrambling to make something for a bridal shower potluck. I decided it was time to test a vegan mac ‘n’ cheese recipe. I threw cashews, nutritional yeast, garlic and some spices into my blendtec and baam! Absolute deliciousness. It was a hit at the potluck!! Not only did everyone have it (non-vegans I should add) but a few people took it home with them. 

This vegan mac ‘n’ cheese nutritional yeast recipe is a one of those that I suspect will become a regular! 

Vegan Mac 'n' Cheese Nutritional Yeast
Vegan Mac ‘n’ Cheese Nutritional Yeast | happygut.ca

 

Vegan Mac 'n' Cheese Nutritional Yeast
Vegan Mac ‘n’ Cheese Nutritional Yeast | happygut.ca

Vegan Mac 'n' Cheese Nutritional Yeast
Serves 4
Easy and delicious vegan mac 'n' cheese.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 cups dried mac and cheese (or one pack) - I use rice pasta to make it GF or lentil pasta to make it grain free
  2. 1 cup cashews
  3. 1/2 cup nutritional yeast
  4. 2-3 cloves garlic
  5. 1/2 tsp onion powder
  6. 1 tsp salt
  7. 1/2 tsp dried chilli flakes
  8. 1/2 cumin powder
  9. 1/4 tsp pepper
  10. 1/3 cup almond milk
  11. 1/3 cup olive oil (makes it creamy)
  12. freshly squeezed lemon juice, to taste
Instructions
  1. Cook pasta according to directions, set aside.
  2. Soak cashews in warm water for about 10 minutes.
  3. Throw all the ingredients into your high powered blender (I used my blendtec) or food processor and blend away!
  4. Add more almond milk if it's not creamy enough.
  5. Add freshly squeezed lemon juice, to taste.
  6. Pour the "cheese" over your pasta and mix well.
  7. Garnish with chopped cilantro / green onion, optional.
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