Mac and cheese has long been a favorite in my home. This vegan friendly edition will fool the most discerning of mac eaters. The cheesy crunchy baked layer on top makes it feel that much more indulgent.


  • ½ cup raw cashews or macadamias nuts
  • 1 box (16oz) elbow pasta or shells of choice
  • 2 cups filtered water (for soaking)
  • 1 cup carrot, chopped
  • ¼ cup nutritional yeast
  • 1 teaspoon apple cider vinegar
  • ½ cup Forager Project Unsweetened Cashewmilk
  • 2 teaspoons vegan butter, plus extra for the baking dish
  • 1 teaspoon sea salt
  • ¼ teaspoon onion powder
  • 1/8 teaspoon ground nutmeg
  • 1 cup of breadcrumbs

For the Sauce

  • Forager Project Vegan Parmesan
  • 1/2 cup flat leaf parsley leaves, roughly chopped


Completely cover the nuts in a bowl with water. Let soak at room temperature anywhere from 2-6 hours or soak overnight in the refrigerator. Drain fully.

Steam the carrot until very soft, about 15 minutes.

Cook pasta according to package instructions for al dente. Drain and set aside.

Grease an 8×8 heat-proof baking dish with vegan butter and set aside.

Combine the soaked nuts, steamed carrot, nutritional yeast, apple cider vinegar, Cashewmilk, and butter and blend in a blender or with an immersion blender until completely smooth. Transfer to a small pot and heat until warm.

Turn on your broiler. Meanwhile, toss the warm sauce with the cooked pasta and top with breadcrumbs and place the baking dish under broiler for 5-7 minutes or until the breadcrumbs are golden, and cheese is bubbly. Remove from oven, cool slightly and enjoy.

Crunchy Vegan Mac and Plant Based Cheese


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