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Mac and Cashew Cheese

Serves: 4

Ready in: 60 mins +

Cost Cutting Eco Friendly Vegan Friendly

“Is there anything greater than mac ’n’ cheese? The creamy, comforting and warming qualities of this dish will ensure it remains a firm favourite classic of mine forever. Making vegan cheese has been a real revolution for me lately. I love cheese, so trying to reduce my dairy intake has been something I've taken care and time to explore throughout this journey. Cashews make such a brilliant base for all things 'vegan cheesy', and the nutritional yeast gives it real flavour.” Fearne Cotton - Happy Vegan (Orion Spring, £20)

Mac and Cashew Cheese Recipe: Veggie Magazine


100g cashews, roughly chopped
350g macaroni
220ml soya milk
1 tbsp miso paste
2 tbsp nutritional yeast
4 garlic cloves, crushed
2 tsp Dijon mustard
2 tsp lemon juice
30g fresh breadcrumbs
small handful of flat leaf parsley, leaves only, very finely chopped
¼ tsp sweet smoked paprika
3 tbsp olive oil
sea salt and freshly ground black pepper


  • Cover the chopped cashews in boiling water and soak for 30 minutes. While the nuts are soaking, bring a large pan of salted water to the boil and cook the macaroni, according to the packet instructions. Drain and set aside.
  • Preheat the oven to 200C/400F/Gas 6. Drain the nuts thoroughly and transfer to a blender or food processor together with the soya milk, miso paste, nutritional yeast, garlic, mustard and lemon juice. Blitz until completely smooth. Transfer to a saucepan and set over a medium heat. Bring to simmering point and cook for 6-8 minutes, stirring constantly, until thick and creamy. Remove from the heat and combine with the cooked pasta. Transfer to a medium casserole dish. Scatter over the breadcrumbs, parsley leaves and paprika. Season and drizzle over the olive oil.
  • Bake for 15-20 minutes until the breadcrumbs are crisp and golden. Serve immediately.
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