Vegan Mac & Cheese

Vegan mac and cheese

Prep 20 minutes Cooking time 20 minutes

Serves: 4-6



  • 1 box of pasta of choice

  • 2 tbs olive oil

  • 1 small chopped onion

  • 4 cloves of minced garlic

  • 2 cups green vegetables of choice. e.g.. asparagus, broccoli, beans, peas, zucchini.

  • 2 tsp dried parsley

Cheese Sauce:

  • 1 cup pumpkin puree

  • 1 cup (150g) cashews soaked in water then rinsed and drained (soak for 4-6 hrs)

  • 1/2 cup vegetable stock

  • 1/2 cup canned full fat coconut milk

  • 1/4 cup nutritional yeast

  • 1 tbs lemon juice

  • salt and pepper to taste


  1. Boil your pasta on the stove top according to its direction whilst you prepare your sauce and veggie mix.

  2. Blend rinsed cashews in a food processor with the other ‘cheese’ ingredients until smooth and set aside.

  3. Heat the olive oil in a medium fry pan. Cook the onion for 3 minutes or until tender. Add the garlic and cook for an additional minute.

  4. Add your green veggies and simmer on a low heat until they are cooked.

  5. Heat your cheese sauce in a saucepan on a low heat.

  6. In a large bowl combine cooked pasta, veggie mix and your sauce. Serve in bowls. Top with dried parsley and extra cheese sauce. Yummmmmmm :)

* I love to make a batch of this cheese to keep in my fridge. I use it to dip veggie sticks in or pour over cooked vegetables for a quick snack or meal.


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