Mac and Cheese

By SmartyPlants | December 8, 2020
Makes 3-4 servings
Creamy, cheesy and comforting. Omnivore and kiddie approved!


1 pound 100% whole grain pasta, we like to use brown rice elbow macaroni
1 cup raw cashews, soaked in water for at least 20 minutes
2 cups water
1/3 cup tapioca flour
4 teaspoons nutritional yeast
4 teaspoons freshly squeezed lemon juice
2 teaspoons apple cider vinegar
2 teaspoons miso
1 1/2 teaspoons smoked paprika
2 teaspoons granulated garlic
1 1/4 teaspoons sea salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper, if you want a little heat!


  1. First, cook the pasta according to the package directions. Drain it and set aside for now.

  2. Next, drain the cashews and place them into your high-speed blender, along with the rest of the ingredients.

  3. Give it a good blend until things are looking smooth and all of those little bits of cashews have vanished, about 1-2 minutes.

  4. Pour the mixture into a saucepan and cook over medium heat for about 7-8 minutes or until it thickens up and turns cheesy. Be sure to stir constantly so you don’t burn your cheese. You will probably see some lumps in the beginning, but don’t worry. That’s exactly what is supposed to happen before it turns to cheese right in front of your eyes!

  5. Turn the heat off, add the cooked pasta to the pan, and stir to combine well. Taste and add a sprinkle of salt if it needs it and maybe some nutritional yeast for cheesiness.

  6. Remove from heat, and dig in while it’s hot!

Recipe Notes

Make this extra special by topping it with some of our Almond Parmesan!

Tapioca Flour is the magic ingredient that gives our Mac and Cheese a nice, cheese-like consistency! Tapioca Flour is made from the starch extracted from the cassava root. It works wonders. You can find this anywhere.

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