No, it isn’t cheese…even though it kind of looks like it. Instead, it’s a creamy, flavourful alternative to the dairy stuff that will leave you richly satisfied in your decision to leave the cows alone :)

I always feel bad when a non-vegan tastes vegan “cheese” for the first time. Like, how can this stuff be described except to call it a cheese alternative? We all know that, in reality, not a single one of the veg “cheese” alternatives out there tastes like real cheese.

Therefore, may I introduce you to not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni??

Creamy Vegan Mac and Cheese


  • 16 oz box of pasta
  • 1 cup raw cashews, soaked
  • 3 heaping cups cauliflower
  • 1 cup carrots, chopped
  • 1 cup almond milk
  • 1 tablespoon lemon juice
  • 2 tbsp tomato paste
  • 1/2 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • Optional addition: steamed broccoli


  1. Bring 2 cups of water to a boil. Place raw cashews into a bowl. Pour boiling water over raw cashews and soak for 1 hour. After, drain and rinse the cashews.
  2. Meanwhile, cook pasta according to package. After, drain and rinse the pasta. Set aside.
  3. In a large pot, bring 6 cups of water to a boil. Add cauliflower and carrots. Boil for 8-12 minutes or until soft.
  4. Combine soaked cashews, boiled cauliflower and carrots, almond milk, lemon juice, tomato paste, nutritional yeast, garlic powder, onion powder, salt, and black pepper into a high-speed blender. Blend until smooth and creamy.
  5. Pour cheese sauce over the cooked pasta. Stir until fully incorporated.

Optional: toss in steamed broccoli. Serve immediately. Enjoy


See how we made it.