Vegan mac n “cheese”!

It has been long enough since I’ve had real mac n cheese that I’m not sure that this tastes like the real thing, but I don’t really care. This is delicious and that’s what counts! This should serve 6 or so, and take about 20 minutes to make start to finish.


A generous 1/2 pound of pasta, your choice (I used penne regate because I figured a two-word pasta is better than a one-word pasta)

1/2 cup cherry tomatoes

For the it isn’t actually cheese sauce:
1/2 cup raw cashews. Yes, they really have to be raw.
1/4 cup + 1/2 cup water (seperated)
1/4 cup nutritional yeast
1 tsp turmeric
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp salt


1. Preheat the oven to 350
2. Cook the pasta.
3. Cut the cherry tomatoes in half, put on a baking sheet and into the oven for five to ten minutes, remove when they start to brown on the bottom.
4. Put the cashews and the 1/4 cup water into a food processor and mix.
5. Add the rest of the sauce ingredients to the food processor, and mix.
6. Combine everything and enjoy!

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