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Vegan Mac and Cheese

Serves 4 20 minute prep time

By on

Vegan Mac and Cheese

This vegan version of the comfort-food favorite is made with a cashew “cheese” sauce and gluten-free noodles. Plan for leftovers—it’s just as delicious reheated the next day.


  • 16 oz package of gluten-free pasta of choice, cooked al dente
  • 1 pint cherry tomatoes
  • 2 cups spinach
  • Spiced Nut & Seed Topping:
  • ¼ cup walnuts, finely chopped
  • ¼ cup pumpkin seeds, finely chopped
  • Salt and pepper, to taste
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • Cheese Sauce:
  • 1½ cup raw cashews, soaked for two hours (or overnight)
  • 1¾ cups water
  • ¼ cup roasted red peppers, chopped
  • ⅓ cup nutritional yeast
  • 1 lemon, juiced
  • 1 clove garlic
  • 1 Tbsp miso paste
  • 1 Tbsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp sea salt, or to taste
  • 1 tsp paprika
  • 1 tsp cayenne


  • Preheat oven to 350 degrees (F).

  • Add pasta, cherry tomatoes and spinach into a large bowl, set aside.

  • Mix together all the topping ingredients. Taste and adjust flavor as desired. Set aside.

  • In blender, combine all of the cheese sauce ingredients except for ¾ cup of water and blend until creamy. Add remaining water and blend again. Taste and adjust flavor as desired.

  • Add cheese sauce to pasta, cherry tomatoes and spinach. Mix well.

  • In a large baking dish, pour pasta mixture and cover with topping. Bake for 25 – 30 minutes, check after 15 minutes if topping is darkening too much for your liking, cover with foil. If using individual baking dishes, bake for 10 – 15 minutes less.

  • When done, let cool about 10 minutes and serve.


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