• Alison Elliott

Vegan Mac and Cheese

Updated: Nov 21

This is one of my go to climate comfort foods. What does that mean? A traditional comfort food that is healthier for the planet and you!

Plant based food is healthier for the planet because it requires less resources and inputs to grow vegetables than it does to produce meat, dairy or fish. Meaning that growing vegetables requires seeds, water, labor, and transportation inputs. Whereas, meat, dairy, and farmed fish require animal feed, which is first grown from a seed to be produced. Therefore, the environmental footprint of meat, dairy, and fish is higher than plant based food. An environmental footprint consists of the greenhouse gas emissions necessary for producing a product, which in this case is a food product.

There you have it! This is one of my favorite Farmer Foodie climate comfort foods.

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes


1 1/2 c. Raw cashews

1 c. Warm water (extra for boiling)

1/2 Lemon (juiced)

3/4 c. Nutritional yeast

1/2 tsp. Turmeric powder

1/2 tsp. Garlic powder

1 tsp. Salt

1/4 tsp. Pepper

1/4 tsp. Cayenne pepper

16 ounces Pasta (cooked)

Optional for spicy Mac:

1 Tbsp. jalapeños (chopped)

1 Tbsp. sriracha

Boil a pot of water for the pasta. I like to use Banza chickpea shells because it is gluten free and packed with plant protein.

Boil 2-3 c. of water in a teapot. Pour the water over the cashews. Let the cashews soak for 5-15 minutes.

Put the drained cashews in the blender and mix for 1 minute. Add 1 c. warm water, lemon juice, nutritional yeast, turmeric powder, garlic powder, salt, pepper, and cayenne pepper. Blend the ingredients together for 3 minutes or until it is smooth.

Add the sauce to the cooked pasta and mix well. Option to top the mac and cheese off with the jalapeños and sriracha.

Serving Size: 6

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