• Oil-free and Vegan

Smoky Mac n 'Cheese'



You'll need:

  1. Macaroni noodles - or whatever kind of noodles you got

  2. Cooked al dente according to package instructions

  3. 1/4 cups hot water

  4. 1/3 yellow or white onion - diced

  5. 1 red bell pepper - roasted or seared

  6. 2 carrot sticks - boiled

  7. 2 lbs potatoes - boiled

  8. 1/2 cup soaked cashews

  9. Either soak for 45 minutes - 1 hour in very hot water, or soak for 8-12 hours the night before

  10. 1 cup nutritional yeast (Nooch)

  11. 0.5 Tbsp black truffle salt - or regular salt

  12. 1 tsp smoked sea salt

  13. 2 tsp fresh ground black pepper

  14. 1 Tbsp garlic powder

  15. 1.5 tsp turmeric powder

  16. 1.5 tsp Italian seasoning

  17. 1 Tbsp smoked paprika

  18. 1 Tbsp lemon juice

  19. 2 cups unsweetened almond milk


Make it:



  1. Roast the red bell pepper in the oven on 450 degrees Fahrenheit for about 15-20 minutes until the outer skin is a little dark and wrinkled.

  2. Boil the carrots and potatoes in hot water until they are very soft through their centers.

  3. I'm trying to reduce food waste, so I didn't peel the carrots and potatoes and the sauce came out perfectly delicious so I won't be peeling them from now on.

  4. Drain the cashews of the water in which they were being soaked.

  5. Dice the onion and set aside

  6. To make the sauce, leave out the onions and lemon juice, but blend the remaining ingredients (including soaked and drained cashews) in a high speed blender until creamy and lump free.

  7. See video above

  8. To a nonstick sauté pan on medium heat, add 1/4 cup hot water

  9. Add onions to pan and allow to cook for a couple minutes

  10. Pour in 'cheese' sauce and stir together with the onions

  11. Allow to cook for about 3 minutes on medium - low heat

  12. Taste for seasoning and adjust for salt and pepper

  13. Add cooked macaroni or noodles to pot and stir to coat with the 'cheese' sauce

  14. Mix in lemon juice to the pot and stir again

  15. Allow to cook on medium low heat for about 5 more minutes

  16. Serve hot and garnish as desired.

** The 'cheese' sauce this recipe makes is more than enough for multiple dishes so scoop up what's remaining and store in the fridge for sooner use and in the freezer for later use.