Mac and cheese

Here’s a delicious and nutritious take on the classic macaroni and cheese! I like adding roasted red pepper in my “cheese” sauce for depth of flavor as well as color. I served mine with roasted lemon pepper broccoli. This recipe is quite simple and easy to adjust to your own preferences. It’s definitely give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂


yield: about 2-4 servings 

for mac and cheese:

2 cups dry macaroni noodles

3/4 cup diced, cooked russet potato (i.e. boiled, microwaved, or steamed)

1/2 cup diced, cooked carrots (i.e. boiled, microwaved, or steamed)

1/2 cup soaked cashews (reduce this amount for a lower fat option)

1/3 cup diced roasted red pepper (I used jarred, but you can make your own too!)

1 1/2 tablespoons nutritional yeast (or to taste. leave it out if you don’t use or like it!)

1 1/2 teaspoons lemon juice

salt to taste

1/2-1 cup water

chopped parsley (optional)

for roasted lemon pepper broccoli:

2-3 cups broccoli florets

1 tsp grape seed oil (or cooking oil of choice)

1/4 teaspoon lemon zest

salt, black pepper, and red pepper flakes to taste


cook the macaroni noodles al dente, rinse in cold water, and set aside. for the sauce, simply combine the potatoes, carrots, cashews, roasted red pepper, nutritional yeast, lemon juice, salt, and 1/2 cup water in a high speed blender and blend until smooth. add the remaining 1/2 cup of water as necessary or until desired consistency is reached. combine the sauce with the cooked macaroni noodles in a sauce pan and heat until warmed through. adjust the amount of sauce according to your preference. (leftover sauce with the addition of chopped jalapeños tastes great with tortilla chips!) top the mac and cheese with chopped parsley and additional nutritional yeast if desired and enjoy!

if desired, serve the mac and cheese with roasted lemon pepper broccoli. to make this, simply toss together the broccoli florets with oil, salt, pepper, red pepper flakes, and lemon zest. spread the florets onto a baking tray and bake for about 15 minutes at 400F.

16 thoughts on “Mac and cheese

  1. This was great!! Don’t skip the salt, like I did, it needs a little bit. My daughter put sriracha on it, delicious! This is a keeper!!


    1. It depends what kind of blender you’re using. If you have a high speed blender such as a Vitamix or Blentec, you might not even need to soak them. I have a NutriBullet, so I just soaked the cashews for about 15 minutes in warm water and it resulted in a perfectly smooth consistency. If you have a different blender, I’d suggest putting the cashews in cold water and leaving them at room temperature to soak overnight.


  2. I have a bullet as well, did just over 15 minutes and turned out great! Had to add a little more nutritional yeast (I love my “cheese”) and it was yummy! thanks for sharing your recipe!


  3. Wow this looks amazing! does it actually taste like mac and cheese? i have all the ingredients in my cupboard already and will defiantly be giving this a try tomorrow 🙂 especially paired with the baked lemon broccoli just takes it to the next level haha cant wait to give this a try.


    1. Hmm well I can’t really say whether it tastes like the real thing. Depends on whether dairy cheese is what you’re used to. I personally like the taste and texture of this one, but seeing as it does not contain dairy cheese it’s not really intended to taste just like it.


  4. Absolutely delicious! I added a bit of Dijon mustard cuz I add it to my regular mac-n-cheese; it added just the right touch for my family. Next time I might try a veggie stock instead of water. Thanks!!!


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