Try our new hemp creamers: Use code 'HEMPYEAH' for 25% off!

Creamy Vegan Mac and Cheese

Vegan Mac and Cheese


  • 6 cups Elmhurst Cashew Milk
  • 3 cups Vegetable Stock
  • 6 cups Dried Cavatappi or Pasta of Your Choice
  • 2 Tbsp Nutritional Yeast
  • 2 tsp Granulated Garlic
  • 2 tsp Granulated Onion
  • 2 tsp Ground Mustard
  • 2 cups Vegan Shredded Mozzarella Cheese
  • 1 cup Vegan Shredded Cheddar Cheese
  • Salt & Pepper to taste
  • Tabasco Sauce to taste
  • Chopped Parsley to garnish


  1. Cook pasta al dente, according to package instructions. Typically about 6-8 minutes in boiling salted water. Drain, cool and set aside
  2. Blend together the Cashew Milk and vegetable stock and bring to a simmer.
  3. Slowly incorporate cheeses and whisk until blended together.
  4. Remove from heat and add in dry spices and nutritional yeast. Season with salt, pepper or Tabasco to taste.
  5. Transfer pasta to a bowl and fold in cheese sauce until completely covered.
  6. Place mac and cheese into serving dishes and top with additional cheese shreds and bake for 5 minutes at 350F or until cheese has melted.
  7. Garnish with fresh chopped parsley.