Morning made simple

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
  • 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 8x8 heat-proof baking dish with butter and set aside.
  • Combine the soaked nuts, steamed carrot, nutritional yeast, apple cider vinegar, Cashewmilk, and dairy-free 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 vegan cheese 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.
A white casserole dish filled with mac and cheese with a crunchy topping