Vegan Mac'n Cheese

Serving: 2 people 
Course: Lunch/Dinner
Cuisine: Vegan; Gluten-free; Sugar-free
Level: Easy  



  • 7 oz Natural Cashew Nuts (previously soaked in water for 6h)
  • 7 oz Macaroni or Rigatoni pasta
  • 7 oz Portobello Mushroom (sliced)
  • 7 oz Shiitake Mushroom (sliced)
  • 1 Cup Water
  • 1 tbsp Nutritional Yeast
  • 2 Garlic Cloves
  • ¼ Cup Onions (chopped)
  • 1 tbsp Miso Paste
  • 1 tsp Lemon Juice
  • Salt to taste



  1. Soak the cashews in a bowl of water for 6 hours.
  2. Bring a large pot of lightly salted water to a boil. Cook the pasta al dente according to package directions. Drain and transfer the contents to a large serving bowl. Set aside.
  3. Meanwhile, add the soaked cashews, water, onions, garlic, miso paste, nutritional yeast, salt, and lemon juice to a blender and blend until it becomes a smooth paste. Set aside.
  4. Warm a medium non-stick saucepan and add the mushrooms. Cook until tender. Set aside.
  5. Warm a medium saucepan over medium heat and add the paste. When it starts boiling, add the cooked pasta and a bit of water. Stir constantly until everything is warm.
  6. Add the cooked mushrooms and salt to taste. Enjoy!

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