Vegan Macaroni and Cheese (Paleo Cheese Sauce)

A quick dairy-free cheese sauce makes this vegan macaroni and cheese easy to make for lunch or dinner anytime. We like to serve ours with peas and a salad but you can enjoy as is!

The secret to this Vegan Macaroni and Cheese sauce is the raw cashews and nutritional yeast. You can find raw cashews here on amazon, Costco, or your natural food store. Nutritional yeast is available at natural food stores or here on amazon
For an easy way to add vegetables, add fresh spinach or frozen peas to the colander. Drain your noodles over the vegetables for a quick steam. For broccoli, add chopped fresh or frozen broccoli to the noodles for the last 2-3 minutes of cooking time. If you’re like my best friend and I when we were twelve, add chopped hot dogs during the last 2-3 minutes of noodle cooking time.
This can be gluten-free if you use gluten-free noodles. In these pictures, I used a brown rice macaroni from Winco.
The sauce is also delicious drizzled over steamed vegetables or baked potatoes!

Mary, you might be thinking, what does macaroni and cheese have to do with herbs and wellness? It’s very likely you have heard the phrase “Let food be thy medicine, and let medicine be thy food” by Hippocrates. I hope the idea of mac and cheese as medicine makes you laugh! But it’s exactly that. When dairy is like poison to your body, finding a good, creamy, rich, dairy-free macaroni and cheese recipe is worth it (and worth sharing).  I hope you enjoy this recipe and I look forward to sharing more dairy-free recipes with you! Meanwhile, check out this dairy-free chocolate custard recipe because chocolate is a kind of medicine too (said with a wink). 
Drool over this vegan worthiness:

Making Mac and Cheese might be your Next Right Thing

Vegan Macaroni and Cheese

An easy weeknight dinner or fun lunch for kids and their adults.

Author: Mary Banducci aka Apothecary Mary
1 cup water
1.5 cups raw cashews
1 carrot (or bell pepper)
3 TBSP nutritional yeast
splash lemon juice or apple cider vinegar
1 tsp salt
Blend all ingredients in a high-speed blender. 
(Alternatively, blend all ingredients except water in food processor then add water in at end while blending).
Pour over cooked and drained macaroni or noodles of choice.
Stir over low heat for 1-2 minutes until sauce adheres to noodles and thickens slightly.
Add peas or spinach in colander before you drain noodles - the hot water and noodles over these items will quick steam them! For broccoli, add to noodles in the last 2-3 minutes of cooking.

For more recipes, visit ! Tag me @apothecarymary on social media so I can see and encourage you!

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