Spiral pasta with a light yellow sauce and greens on the plate.

From Joyous Detox by Joy McCarthy. Copyright © 2016. Reprinted by permission of Penguin Random House Canada Limited.

Baked Vegan Mac and Cheese

Serves 4, Print Recipe Here

1 Cup Raw Cashews
½ Cup Grated Carrot
1 Cup Boiling Water
¼ Cup Nutritional Yeast
2 Tbsp. Dijon Mustard
1 tsp. Apple Cider Vinegar
1 Garlic Clove, minced
Sea Salt and Pepper
2 Cups Gluten Free Pasta
½ Medium Red Onion, Diced
1-2 Tomatoes, Chopped (I used a handful of cherry tomatoes)
¼ Cup Hemp Hearts
Sage or Herbs to garnish

  1. Begin by soaking the cashews in enough water to cover them. Let them sit for at least 4 hours (or if you're unorganized like myself, soak them in boiling water for about an hour).
  2. Once the cashews are soften, drain them and combine them with with the grated carrot, garlic and boiling water in a high speed blender,  pureeing the mixture until smooth. Add the nutritional yeast, mustard, vinegar, and salt and pepper to taste, blending again until incorporated.
  3. Bring a large pot of water to the boil and add the pasta, cooking it until just done. Once cooked drain the pasta and  combine the it with the minced onion and tomato***. Pour the pasta and sauce into a 8" casserole dish (or similar size) and bake in a 180 C (350 F) oven for 15 minutes or until warm and golden.
  4.  Sprinkle the pasta with the hemp hearts before serving.

*** I saved a few tomato slices to garnish the pasta before serving as well as added a few sage leaves I had leftover from a batch of soup. Totally optional, but it adds a little pizazz and colour.

15 Comments

    1. Sorry to hear that, Stacey. If your hubby can eat seeds, I think raw sunflower seeds would make a nice base. If seeds are also a no-go, try blending some cooked white beans as a cashew sub. You may need a little more water to get a creamy consistency, but they should make a nice rich sauce. Best of luck!

  1. This looks delicious and I can't wait to try it! Would it be possible to bake this with spaghetti squash instead of a gluten free pasta? Or do you think it would end up too runny?

    1. I think spaghetti squash would be really delicious with this sauce! And, another suggestion is using steamed or baked cauliflower. It would give it a little more of a gratin feel, but would also really tasty.

      1. Thanks! I made it last night with the squash. It wasn't as pretty as yours but had great flavor! I added some cayenne for a little extra kick. Thanks for sharing!

  2. Unplugging, living out of a back pack, and having your arms elbow deep in marzipan sounds like a dream to me Sophie! Glad you got to take a break, and now ease back into the new year filled with joy. It is such a fun time for me over here too. This cookbook sounds incredible and I love your photos here girl! So cozy yet bright and cheery. xx

  3. I know that 12 hour days are a killer, but it sounds so lovely to be baking with sweet and kind people all day! This looks so yummy, can't wait to try it 🙂

    1. So true! 12 hour days are brutal, but it is so amazing working a team you love - and endless free coffee and bakery treats are a plus 🙂 Also, working around Christmas is such a blast! I'm thrilled you like the recipe, I hope you love it as much as wee did!

  4. What a lovely way to celebrate Joy's book! This mac n' cheese looks absolutely delicious, Sophie. Thanks for sharing.

    1. Hey Denise! Nutritional yeast is deactivated yeast full of vitamin B. It lends a great 'cheesy' flavour to cooking, which I know sounds a little strange, but trust me - it's delicious. You should be able to find it at any health food shop, or Whole Foods. Sometimes it is labeled as "Engevita". Unfortunately, I can't really think of any substations that comes close. Here is a link if you want to check it out https://www.amazon.com/Bragg-Nutritional-Yeast-Seasoning-Premium/dp/B002863BIW/ref=sr_1_sc_1_a_it?ie=UTF8&qid=1484868974&sr=8-1-spell&keywords=nutitioal%2Byeast&th=1

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