I’m so pleased to see so many people trying a more plant-based diet this year. When I asked what you were craving, you slid into my DMs as if gravity wasn’t a component of physics, requesting cheesy recipes. Enter, my vegan mac and cheese. If you don’t have access to awesome cheese alternatives – I like Follow Your Heart Parmesan and Cheddar – that isn’t a problem. Soaked cashew nuts and nutritional yeast possess all the cheesiness you need!

What’s more, the cheese sauce is made predominantly of vegetables, which means FIBRE. Every sapien’s best friend.

200g wholegrain pasta

50g cashews (soaked in hot water)
100g cauliflower
100g sweet potato
200g butternut squash
2 cloves of garlic with skins on
250ml oat milk
1 tbsp English mustard
2 tsp salt
1 tsp pepper
3 tbsp nutritional yeast
40g breadcrumbs
20g vegan cheese (optional) I like Follow Your Heart


1. Soak the cashews in hot water and set to the side. In the mean time, peel and chop the vegetables into small pieces.
2. Steam the vegetables + the garlic for 15 minutes before adding to a blender (remove the garlic skin before adding). 3. Drain the cashews then add to the blender and mix. Then add the vegetables and slowly add the milk. Once we’ll combined, add the salt, pepper, mustard, 2 tbsp nutritional yeast + season to taste
4. Put the pasta in simmering water for 3 minutes less than the directions suggest
5. Grease your baking dish – I used vegan butter
6. Once the pasta is cooked, drain most of the water away + then stir through the cheese mixture
7. Pour into a baking dish and top with the breadcrumbs, 1 tbsp nutritional yeast + cheese
8. Place in a 180 degree oven for 10 mins or until crispy on top. Serve with seasonal greens or fresh salad.

Do let me know if you make this by tagging me on Instagram or by sending me a tweet.


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