Decadent, “cheesy”, and creamy. This vegan mac & cheese will make you rethink vegan cheese. The best part is that you likely have all these ingredients at home.


Time: 30 min.

Servings: 4-6


  • 2 Boxes (16oz) - Brami Curly Macaroni Pasta
  • 2 cup unsalted cashews
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dijon mustard
  • ½ tsp chili powder
  • 3 cups unsweetened almond milk
  • 1 cup nutritional yeast
  • 8x11” baking pan
  • Vegan parmesan cheese, for topping



  1. Preheat oven to 375 F.
  2. Bring a large pot of water to a boil. When the water is at a vigorous boil add a generous pinch of salt.
  3. Cook the Curly Macaroni for about 6 minutes, tasting as you go. The pasta should be al dente, as it will continue to cook in the oven. Drain the pasta and save 1 cup of water.
  4. Add the reserved pasta water to a small bowl with the cashews. Let soak for 15 minutes.
  5. In a small bowl, mix together all spices.
  6. Drain the cashews and add to a blender. Add in the spice mix, almond milk, and nutritional yeast. Blend together until it is a thin liquid.
  7. In a large bowl, mix together the pasta and the vegan cheese sauce. Once mixed, pour into an 8x11” baking pan. Top with vegan parmesan cheese.
  8. Bake for 10 minutes. To serve, we love to add finely chopped chives or green onions, black pepper, and extra vegan parmesan cheese!

Multi-Serve (5.3oz) / 8 Pouches

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