Vegan Mac and Cheese

Vegan Mac and Cheese

Adapted from Pamela


  • 8 ounce package elbow or spiral macaroni pasta (such as organic brown rice pasta)
  • tablespoons chopped shallots
  • 1 cup (about 7 ounces) diced Yukon gold potatoes, unpeeled
  • 1/4 cup diced carrot (about 1 small)
  • 1/3 cup chopped onion
  • 1 cup water
  • 1/4 cup raw cashew pieces (soaked for 1 hour or more)
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 1/2 -2 teaspoons sea salt
  • 1 medium clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon turmeric (optional)
  • 1 cup frozen peas
  • Pinch of cayenne pepper


In a medium saucepan, add the shallots, potatoes, carrots, onion, and water, and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.  

Place the drained cashew, tahini, nutritional yeast, salt, garlic, mustard, lemon juice, black pepper, turmeric if using, and cayenne pepper in a blender or food processor. Add the softened vegetables and cooking water and process until completely smooth.

Cook the pasta in salted water until al dente. Add the frozen peas, cook one minute, drain the pasta and pea mixture, saving some of the liquid in case it is needed to add moisture to the finished dish. Put pasta/pea mixture back into the pot.

Stir in the sauce. Add a bit of pasta water if mac and ‘cheese’ mixture is too stiff. Serve promptly, and top with black pepper to taste.

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