In this comforting vegan mac and cheese, a smooth purée of vegetables, soaked cashews, nutritional yeast (for cheesy flavor), and turmeric (for cheesy color) coats the pasta in a golden, creamy, dairy-free sauce. Any leftover sauce will keep in the refrigerator for up to a week. The sauce can also be made ahead and frozen for fast weeknight meals—simply thaw and re-blend before using. Craving a crunchy topping? Simply spread the prepared mac and cheese in a casserole dish, sprinkle breadcrumbs over the, and broil in the oven until brown and crispy.

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  • 1 large russet potato, peeled and cut into ½-inch cubes (1½ cups)
  • 1 cup chopped carrots
  • ½ cup chopped yellow onion
  • 1 teaspoon ground turmeric or 1 tablespoon finely chopped turmeric root
  • 3 cloves garlic, minced
  • ½ cup raw cashews
  • ½ cup nutritional yeast
  • 1 teaspoon sea salt
  • 4 ounces dried whole-wheat or gluten-free pasta
  • Freshly ground black pepper


  1. Combine the potato, carrots, onion, turmeric, garlic, and 2 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 20 minutes.
  2. Place the cashews in a small bowl and add enough water to cover them. Soak for at least 10 minutes; drain.
  3. Meanwhile, cook the pasta in a large saucepan according to package directions; drain. Rinse with cool water; drain again. Return to the saucepan.
  4. Transfer the potato mixture to a blender. Add the cashews, nutritional yeast, salt, and ½ cup water. Blend for 2 minutes or until smooth and creamy.
  5. Top the pasta with the desired amount of sauce, and toss to coat. Season with pepper.

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about the author

Molly Patrick

Molly Patrick is the founder of, a website dedicated to helping people eat more whole plant food and less of everything else. Through her writing, recipes, programs, and coaching, she inspires, motivates, and educates people all over the globe to prevent illness and disease with the food they eat.

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