Mac and Cheese Sauce

By SmartyPlants | December 7, 2020
Makes about 2 ½ cups
Creamy, cheesy and comforting. This sauce will make you you’ll feel like a kid again, but this time it’s all-plant goodness. Mix it into cooked, whole grain pasta for a delicious Mac and Cheese!


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, optional, if you want to spice things up!


  1. First, drain the cashews and place them into your high-speed blender. Add the rest of your ingredients, and blend until the mixture is smooth and there are no remaining bits of cashew.

  2. Pour the mixture into a saucepan and cook it over medium heat, stirring constantly, until it thickens up and turns cheesy, about 8 minutes.

  3. At first it may look a bit chunky, but don’t worry. This is what happens right before the magic—it smooths out into a nice, cheesy, silky sauce.

  4. Remove from heat, and use immediately over your favorite whole grain pasta! Store in the fridge for up to a week.

Recipe Notes

To reheat, grab a saucepan, add your sauce and cook on medium heat for a few minutes until it turns smooth and is heated through. You may need to add a splash of water if it’s a bit thick.

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