Macaroni cheese recipe

Vegan, gluten-free and dairy-free, this macaroni cheese is perfect for when you’re craving some comfort food.

macaroni cheese

Macaroni cheese

All of the taste, with none of the guilt!

Course Main Course
Keyword macaroni cheese
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Calories 668 kcal
Author Harriet Emily


  • 200g (7oz) vegan mozzarella cubed or grated
  • 150g (5½oz) cashews plus 500ml (18fl oz) boiling water
  • 5 tbsp nutritional yeast
  • 1 tsp salt
  • tsp turmeric
  • ½ tsp paprika
  • ¼ tsp freshly ground black pepper
  • ¼ tsp chilli powder
  • ¼ tsp garlic powder
  • tsp tapioca flour
  • 250g (9oz) gluten-free macaroni


  1. Preheat the oven to 200°C/Gas Mark 4.

  2. Half fill a pan with water, place it on a medium-high heat and bring it to the boil. Add the pasta and cook according to the packet instructions.

  3. For the sauce, add the cashews to a blender with the boiling water and blend until smooth. Pour the cashew cream into a large pan.

  4. Place the pan over a medium heat and add the nutritional yeast, paprika, turmeric, chilli, salt and pepper. Stir until well mixed, then add the cheese and mix it together until it has melted into the sauce. Once the sauce is smooth, remove from the heat and add the tapioca flour to thicken the sauce. Stir until smooth.

  5. Drain the pasta and add to the sauce. Stir until evenly mixed, then add to a heatproof dish and bake for 20-25 minutes until golden brown on top. Remove from the oven and allow it to cool slightly before serving.

Nutrition Facts
Macaroni cheese
Amount Per Serving
Calories 668 Calories from Fat 268
% Daily Value*
Fat 29.8g46%
Saturated Fat 3.8g24%
Sugar 3.6g4%
Protein 21.6g43%
* Percent Daily Values are based on a 2000 calorie diet.