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I’m positive we have a tendency to all have horror stories of the mackintosh n cheese of our time. on behalf of me it absolutely was nearly always boxed, however within the rare likelihood that it wasn’t, it absolutely was actually created therewith processed block of horror called Velveeta (*shiver).


Don’t be intimidated by vegetarian mackintosh n cheese. i used to be a bit skeptical initially as a result of my initial tries at cashew sauces were unsuccessful. however I’ve learned a couple of tricks here and there (how long to soak, however long to mix, what spices/seasonings to add) and I’m currently a large fan. It’s unbelievable however a jar of soaked cashews will be converted into wealthy sauces, luxurious ice creams and bonafide crummy goodness.

Plus, this explicit instruction needs simply ten ingredients (minus the hot cake chips) and thirty minutes! It doesn’t get any easier than that. This sauce is infused with lots of flavor due to cumin, flavouring and inexperienced chilies. 1/2 the chilies move into the sauce, whereas the opposite 0.5 get stirred into the ultimate product. The result's oh-so dreamy.

Once you stir the sauce with the noodles and therefore the inexperienced chilies, it’s time for a bit crunch. I cooked up some hot cake chips till golden brown then wet them on high for an additional layer of flavor and texture. i used to be smitten. Swoon.

I in person suppose you'll serve this to a non-vegan and that they would altogether dig it. they will be ready to tell it’s not “true mackintosh n cheese,” however it’s therefore creamy and flavorous and satisfying that they’ll have to be compelled to be won over. This makes enough for four, or three terribly liberally, therefore invite a couple of friends and take them to vegetarian cheese heaven. Cheers!



  • 10 ounces large macaroni shells (gluten-free for GF eaters // I used pipe rigate)
  • 1/2 medium white onion (diced)
  • 3-4 cloves garlic (minced)
  • 1 cup raw cashews (soaked for 4-6 hours or overnight, then drained)
  • 1 1/2 cups vegetable broth (DIY or store-bought)
  • 1 Tbsp cornstarch
  • 1/2 tsp cumin
  • 3/4 tsp chili powder
  • 2 Tbsp nutritional yeast
  • 1 4-ounce can diced chills (scoop half into the sauce, reserve half for the finished mac n cheese)
  • 1 cup tortilla chips (optional)
  • Fresh cilantro (optional // for topping)


  1. If topping with tortilla chips, crush chips into fine crumbs and add to a baking pan lined with parchment paper or foil. Spritz with olive or avocado oil, sprinkle with salt and stir. Then bake in a 350-degree F (176 C) oven for 10 minutes or until golden brown.
  2. Boil macaroni according to package instructions.
  3. In a medium skillet over medium-low heat, sauté onion and garlic in a bit of olive oil. Season with salt and pepper, stir and cook until soft and fragrant – about 7 minutes. Set aside.
  4. Add onions and garlic to a blender with remaining ingredients, omitting the tortilla chips and adding only half of the green chilies. Blend until smooth, using the “liquify” setting if you have it to get it really smooth. Otherwise just blend for up to a minute, scraping down sides as necessary, until smooth and creamy.
  5. Drain the noodles, set aside, and cover (with a towel). To the same pot you boiled the noodles in, add the cashew cheese and cook on low stirring frequently until slightly thickened.
  6. Add the macaroni noodles to the cheese, along with the remaining green chilies and stir. Serve immediately, topping with crushed toasted tortilla chips and cilantro (optional).

Recipe From : Minimalist Baker

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