Vegan Mac and Cheese

Creamy vegan mac and cheese


90 mins 


30 mins 


Creamy Mac ‘n’ Cheese! This delicious classic has had a vegan makeover...\r\n\r\nRecipe and imagery development courtesy of Life_by_Ms_Lewis


  • 500 gram packet macaroni
  • 300 grams raw, unsalted cashew nuts
  • Approximately 500 ml plant based milk (or 1/2 a carton)
  • 4 tablespoons nutritional yeast
  • 1 lemon, juiced
  • 4 cloves garlic, peeled
  • 3/4 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • A pinch cayenne
  • 2 tablespoons Hellmann’s® Vegan
  • sea salt flakes
  • ground black pepper
  • handful breadcrumbs
  • handful mixed dried herbs
  • A handful of cherry tomatoes, halved
  • olive oil

  1. Amount per Serving
Title Amount per Serving
Energy 845.65 kcal
Protein 28.37 g
Sugar 10.72 g
Fibre 7.57 g
Fat 34.24 g
Saturated fat 7.92 g


  1. Place the cashews into a bowl and fill with warm water so the cashews are covered. Leave them to soak for at least one hour, or preferably overnight

  2. Check the cashews by pressing one between your fingers - they should be very soft and easy to crush

  3. Drain and rinse the cashews, then blend them alongside all of the dry ingredients (apart from your breadcrumbs and dried herbs) and add a little of the plant milk at a time until your sauce is smooth and creamy, not too loose. When the mixture is smooth and bright yellow in colour, it is ready

  4. Cook your pasta as recommended on the package. When soft, add this to the ovenproof dish and pour over your cashew sauce, mixing thoroughly to coat the pasta well

  5. Spread the pasta out evenly so there are no gaps, and evenly place the tomato halves.

  6. Top the pasta with the breadcrumbs, dried herbs and a drizzle of olive oil. Place in the oven until the breadcrumbs have browned and the tomatoes are soft