Cashew Sauce Mac and Cheese

Here is a childhood comfort food turned vegan. using cashews as a cheese alternative. Cashews are a great plant protein, they are low in sugar and rich in fiber. Cashews are also a good source of copper magnesium and manganese.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course, Side Dish
Cuisine American
Servings 8


  • Blender
  • Large Pot
  • Small pot


  • 1 Box Macaroni or Ditalini Pasta Cooked
  • 1 cup Cashews Raw
  • ¼ cup Avocado Oil
  • 2 tbsp Vegan Butter
  • 2 cups Almond Milk
  • 1 tsp Paprika
  • 1 tsp Onion Powder
  • 1 tbsp Nutritional Yeast
  • ½ cup Water
  • 1 tsp Himalayan or Sea salt
  • 1 dash Black pepper
  • 1 dash Chive Flakes
  • 1 tsp Garlic Powder


  • Cook your Macaroni with Alkaline water and 1 tsp of salt and Avocado oil follow directions on packaging. Once fully cooked, drain and set to side in a large bowl.
  • Boil your cashews in a small pot with water and a pinch of salt for 30 to 40 minutes
  • Once your cashews are completely boiled, drain the water and transfer your cashews to a blender. Add your Avocado oil, Almond milk, Onion Powder, Paprika, Salt, Nutritional Yeast, Black Pepper, Garlic powder, Onion Powder, Water and Chives Flakes. Blend until your ingredients are well combined.
  • Take your Cashew sauce and pour it over your Macaroni.
  • Add Vegan butter and combine your cheese sauce, to create a creamy mac and cheese.
  • For baked Mac and cheese, simply add your mac and cheese to a lightly oiled baking pan, Heat for 10 minutes at 350 degrees. Serve hot. Enjoy.

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