A renaissance gal passionista and her amazing family.

This was pretty tasty – From The Vegan Table:


1-1/4 C raw cashews

1/2 C nutritional yeast

2 tsp onion powder

1 to 2 tsp salt, to taste

1 tsp garlic powder

1/8 tsp white pepper

3-1/2 C nondairy milk

3 Tbs cornstarch

1/2 C canola oil

1/4 C light (yellow or white) miso

2 Tbs lemon juice

12-16oz macaroni, cooked



Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.

In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.

With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.

Combine cashew cheese with macaroni noodles and serve. You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish (I recommend a 9″x13″ one). Cover and bake 20 minutes. Uncover and sprinkle with 1/2 C herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.


Comments on: "Creamy Macaroni and Cashew Cheese" (4)

  1. A Tablespoon of Liz said:

    This looks so creamy and delicious.. I would never guess that theres no real cheese in it!

  2. Be honest–was it good? Did the kids like it? I’m so suspicious of cheese replacements. And nutritional yeast is scary.

    I’ve been a vegetarian (not a vegan) for 20 years, so I’m not afraid of different foods. But sometimes I know healthy doesn’t taste good.

    Would you make it again? Did it all get eaten? If the answers to those are “yes”, I’m trying it. My kids LOVE mac and cheese, but it’s such a nutritional wasteland done the regular way.

    • It was good. It wasn’t “trick me into thinking it was real cheese” great. But it was tasty and edible. My son ate it and liked it. My daughter wouldn’t touch it – but to be fair she says she hates pretty much everything (without tasting) unless it’s covered in sugar and/or meat.

      We may make it again – right now we are trying to find lots of different recipes to see which chef/cook/recipe writer has the best version of things. I think once we are more removed from real cheese it will be easier. I’m fully aware you can’t duplicate the texture/taste/creaminess of dairy products.

      We’ve used nutritional yeast in a few things. So far so good 😉

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