Vegan Mac n Cheese Recipe


  • 225g gluten free or spelt pasta
  • 150g cashews, soaked for 4 to 6 hours
  • 1½ tbsp avocado oil or extra-virgin olive oil
  • 1 large red onion
  • 5 cloves garlic, pressed or minced
  • Small pinch of allspice
  • ½ tsp nutmeg
  • ½ tsp dry mustard powder
  • ½ tsp pink Himalayan salt
  • Handful of chopped thyme
  • 1 cup almond milk, more as necessary
  • ¼ cup nutritional yeast
  • 250g vegan coconut oil-based cheese, grated
  • Chives to garnish
  • Salt and pepper to taste


1. Cook pasta according to package instructions. Drain and set aside.

2. In a medium pan over medium-low heat, sauté the onion in olive oil for 7 to 8 minutes, then add the garlic and cook for 2 more minutes, stirring.

3. Meanwhile, add onions and garlic to a blender with all the remaining ingredients except for the cheese and blend until smooth.

4. Put the sauce into the pan and cook on a medium heat. Add the cheese and stir frequently until the cheese has melted and the sauce has slightly thickened.

5. Add the pasta to the cheese, and serve immediately, garnished with chives

Recipe provided by DJ and Veganuary ambassador Melody Kane

Recipe courtesy of the Veganuary celebrity cookbook. Launched in the UK in 2014, Veganuary is a non-profit organisation that encourages people to try vegan for January and beyond.

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