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Cheeseless Mac'n'cheese! vegan
  • Dairy Free
  • Diet Friendly
  • Egg Free
  • Fiber Rich
  • Food Processor
  • Pot
  • Protein Rich
  • Vegan
  • Vegetarian
  • 30 mins
  • Serves 4-6
  • Easy


Yes, that is absolutely right! Mac’n’cheese is a classic american dish, delicious indeed! Macaroni with cheese sauce all in one. Our dish though, is a “no” cheese dish, although it tastes like it. It’s all vegan and very healthy. The challenge was to have it both very tasty and quilt free! With 2 simple moves, you will be able to enjoy it as many times as you like from now on. It’s very filling as well, due to it’s ingredients so you won’t be able to eat a lot any way, so don’t count the calories! It is calorie dense, but its calories are of those, which your body will use right away to give you sustainable energy and make you feel great.

Instead of classic pasta we use spelt macaroni, very nutritious and lighter than the wheat pasta we are used too, therefore it’s also digested easier and quicker. Instead of cheese, we make a protein and fiber rich sauce, mainly made of cashew nuts and red peppers, which also contains one of the more nutrient dense superfoods available, nutritional yeast.

I usually side this dish with roasted vegetables, but feel free to accompany it with any of your favorite salads. After all, it’s pasta, it goes with everything!

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1 packet spelt macaroni or gluten free macaroni
1 1/3 cup raw cashews soaked overnight or in hot water at least for 1 hour
2 2/3 cups water
cups roasted red peppers (you can roast your own or buy canned, just make sure they do not contain sugar)
4 tbsp nutritional yeast in powder (or a bit more if you have flakes)
4 level tbsp corn flour
4 tbsp apple cider vinegar
3 tsp sweet paprika
1 tsp smoked paprika if you don’t have any, just add another tsp of sweet paprika
2 tsp sea salt
freshly ground pepper
pich cayenne pepper if you want it a bit hot



Boil the macaroni according to the packet instructions. Rinse and drain them, add a little olive oil and mix them so they don’t get sticky. Leave them aside.


In your food processor, start by blending the cashews and peppers adding water gradually until they turn into a paste.


Add the rest of the ingredients and blend well one more time.


Pour the mix into a pot and simmer until it reaches the boiling point, where it will also thicken. Add some more water if you prefer it less thick.


Pour the sauce over your pasta and mix.


Serve with fresh parsley and freshly ground peppers!

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Goji Mary

Είμαι η Μαρία και λατρεύω τη μαγειρική. Η κουζίνα είναι το βασίλειό μου, όπου δημιουργώ για μένα και τους αγαπημένους μου, υγιεινά γεύματα και γλυκά... γιατί τι είναι η ζωή χωρίς γλυκό?! Νέες, ελαφριές, υγιεινές και νόστιμες συνταγές, εμπνευσμένες από τις αναμνήσεις των γλυκών παιδικών μου χρόνων αλλά και από άλλους μάγειρες και μαγείρισσες που μοιραζόμαστε το ίδιο πάθος!

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