A super quick and very cheesy vegan version of this classic comfort dish.

prep time 5 mins     total time 10 mins      serves 4


  • 500g macaroni
  • 1/2 cup (60g) cashews
  • 1 cup (45g)  nutritional yeast
  • 1 cup (250ml) plant milk 
  • 1 1/4 cup (250ml) water
  • 3 tbsp cornstarch
  • Juice of 1 lemon
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard powder
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • Black pepper
  • Pinch of chilli powder


  1. Cook the macaroni according to the packet instructions.
  2. Blend all of the other ingredients together to form a cheese sauce. Taste and adjust seasoning.
  3. Once the pasta is cooked, drain and return to the pan.
  4. Stir in the cheese sauce with the pasta over a low heat, continuously stirring until the sauce thickens.
  5. Serve by itself, or grate over some vegan cheese or enjoy with a side of green vegetables. 


  • This recipe is best when fresh and warm, as the sauce will thicken over time (because of the cornstarch). If you have leftovers, stir in a splash of water or plant milk before reheating. 
  • I often enjoy this recipe with a side of crunchy green vegetables like broccoli or asparagus. 
  • Try baking it! Only cook the cheese sauce for a minute or two in the pan, before it totally thickens up. Add to a baking dish, top with breadcrumbs and vegan cheese, and cook in oven for 10-15 mins until golden and crispy. 
  • If you are allergic to nuts, simply swap the cashews for 2 tbsp of tahini.