• ½ cup raw cashews or macadamias nuts
  • 2 cups filtered water (for soaking)
  • 1 cup carrot, chopped
  • ¼ cup nutritional yeast
  • 1 teaspoon apple cider vinegar
  • ½ cup Plain Cashewmilk
  • 2 teaspoons vegan buttery spread, plus extra for the baking dish
  • 1 teaspoon sea salt
  • ¼ teaspoon onion powder
  • 1/8 teaspoon ground nutmeg
  • 1 bag of Forager Project Cheezy Chips

For the Sauce

  • Vegan Parmesan, available at your local health food store
  • 1/2 cup flat leaf parsley leaves, rough chop


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

Place 1 cup of Forager Project chips in Ziploc bag and crush with hands or mallet, until they look like chunky panko or breadcrumbs, set aside.

Grease an 8×8 heat-proof baking dish with buttery spread and set aside.

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

Turn your broiler on to medium/high setting.

Toss the warm sauce with the cooked pasta and top with Forager Project Cheezy chip “bread crumbs” and place the baking dish under broiler for 5-7 minutes or until the “bread crumbs” are golden, and cheese is bubbly. Remove from oven, cool slightly and enjoy.

Crunchy Mac N Cheese

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