Classic Vegan Mac and Cheese


  • 1 cup Elmhurst 1925 Unsweetened Milked Cashews™
  • 1/2 cups Hearty Vegetable Stock
  • 3 cups Pasta, uncooked
  • 1 cup Vegan Shredded Mozzarella Cheese
  • 1/2 cup Vegan Shredded Cheddar Cheese
  • 1 Tbsp. Nutritional Yeast
  • 1 Tsp. Granulated Garlic
  • 1 Tsp. Granulated Onion
  • 1 Tsp. Ground Mustard
Salt + Pepper to taste


  1. Cook pasta al dente, according to package instructions. Usually about 6-8 minutes in boiling salted water. Drain, cool and set aside.
  2. Blend together cashew milk and vegetable stock and bring to a simmer. Slowly incorporate cheeses and whisk until blended together.
  3. Remove from heat and add in the spices and nutritional yeast. Season with salt and pepper to taste.
  4. Transfer pasta to a baking dish and fold in cheese sauce until completely coated.
  5. Top with additional cheese shreds and pop under the broiler, watching until cheese has melted and browned.
To make this recipe Keto-friendly or if you’re just trying to get some extra veggies in, try swapping the pasta for 5-6 cups cooked cauliflower cut into small florets.

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