“Macaroni Cheese”

8 Nov
Can’t believe I’ve not yet posted during the Vegan Month of Food, bad, bad me!
To make amends here is a fine Vegan Macaroni “Cheese” recipe which we had for dinner tonight. This one involves cashew nuts so is a bit on the fancy side and possibly costs more per portion than anything I’ve posted thus far but fear not the additional expense is worth it.
  • 120g uncooked macaroni
  • 1 cup unsalted cashew nuts
  • 1/3 cup lemon juice
  • 1 cup water
  • salt to taste
  • 1/3 cup ground nut oil
  • 1 small red pepper, chopped & roasted
  • 3 tablespoons nutritional yeast
  • 1 small onion, finely chopped
  • 1/2 teaspoon tumeric
  • 1 teaspoon garlic powder
  • 1 cup bread crumbs
  • 1/2 teaspoon of paprika (optional)


  1. Preheat oven to 350 degrees ºF (175 degrees ºC).
  2. Cook Macaroni in lightly salted boiling water, then transfer to a baking dish.
  3. In a blender mix cashews, lemon juice, water, and salt, then blend in ground nut oil, roasted red pepper, nutritional yeast, garlic powder, chopped onion & tumeric blend until smooth then mix with the macaroni. Sprinkle bread crumbs to cover macaroni, sprinkle paprika if using.
  4. Bake for 25 – 30 minutes, until bread crumbs are lightly browned. Let the dish cool before serving.

If you have a go at this leave a comment to let me know how you get on.

I have an even easier recipe for mac & cheese which is nut free & a little less fancy, though still perfect comfort food.


  • 125g elbow macaroni
  • 4 tablespoons vegan margarine
  • 3 tablespoons corn flour
  • 1 cup unsweetened soymilk
  • 1 tablespoon lemon juice
  • 1 cup vegetable stock
  • 1 cup nutritional yeast flakes
  • 1 teaspoon dry mustard
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 1/4 teaspoon sea salt
  • 1 cup bread crumbs
  • sprinkle of paprika
  1. Preheat oven to 350 degrees ºF (175 degrees ºC).
  2. Cook Macaroni in lightly salted boiling water, then transfer to a baking dish and set aside.
  3. Melt margarine in large saucepan over medium heat, then stir the lemon juice and soymilk and corn flour, mix constantly until the sauce thickens, ensuring corn flour isn’t lumpy and sauce is smooth.
  4. Add veg stock, nutritional yeast, dry mustard, turmeric, onion powder, garlic powder, and soy sauce, keep mixing to Blend until smooth.  Add the sea salt.
  5. Combine the macaroni with the sauce in a medium oven dish. Mix well and cover the top with bread crumbs and paprika.
  6. Bake in the oven for 20 – 25 mins, until breadcrumbs have browned.
  7. Allow to cool slightly before serving.

6 Responses to ““Macaroni Cheese””

  1. Nicole November 8, 2010 at 20:22 #

    Looks amazing…perfect for fall!

  2. pharaohscat November 8, 2010 at 20:26 #

    This looks oh so creamy! Comfort Food!!!

    • icookveganfood November 8, 2010 at 21:00 #

      It is very creamy and the cashew nut version has a lovely sweet flavour. I’m not ashamed to admit that, though this should feed four, two of us polished off the lot =)

  3. Stephanie November 8, 2010 at 20:57 #

    That looks so rich and sooooo good!

  4. Canuck Vee November 8, 2010 at 22:25 #

    Hello Nurse! That crispity crunchy topping looks too good to be TRUE! Do you prefer using a cashewy sauce over a mostly-nooch based or fake cheese based one?

    I’m visiting all the Scottish blogs today so hello from Glasgow. You’re lucky to have Real Foods – it’s utopia!

    • icookveganfood November 8, 2010 at 22:47 #

      Hey, greetings from Edinburgh!

      I tend to use ciabatta bread crumbs which is extra crunchy and the paprika gives it a nice colour.

      I like the cashew nut sauce, as it’s not as glutenous or floury and gives a slightly sweet flavour. I tend to make the cashew nut version as a treat, and the corn starch / floured version for an off the cuff one (with packaged faux cheese when the other half demands it as I’m not as big a fan as he is).

      As much as I love Real Foods, I envy Glasgow’s vegan restaurant / café count, I love to treat myself to cake in Mono when I’m out West.

      I must pop up some more Scottish recipes, feel I’m letting the side down ;).

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