Print Recipe

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.
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