Macaroni and Cheese

by | Jan 2, 2018 | Cheese (vegan), Entrees, Oil Free


3 cups dry macaroni (use whole grain pasta if possible)

1 cup coconut milk

2 cups water

1/4 cup yeast flakes

2-3 teaspoons salt

1/2 cup raw cashew pieces

1/4 cup pimentos

1 tablespoons lemon juice

1/4 cup cornstarch

1 teaspoon onion powder

1/4 cup soy milk powder (plain not vanilla flavor) or increase cashews to 1/2 cup


1. Cook macaroni in 3 quarts boiling water with 2 teaspoons salt until soft. Follow package directions for whole grain pasta.

2. Meanwhile, blend remaining ingredients about 2 minutes until very smooth.

3. Drain cooked macaroni and return to kettle. Pour blended mixture into hot, drained macaroni and cook together until thick, stirring gently.

4. Add 1-2 cups frozen peas or 1 cup mushrooms or sliced olives if desired.

5. Cover and let sit 5 or 10 minutes before serving, or put in an oiled casserole, cover with seasoned bread crumbs, and bake.

Tip: If made ahead and heated the next day, stir in some water before heating – it tends to dry if it sits.

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