Cashew Mac & Cheese

Howdy! It’s been ages. I’ve moved house, got a job, finished writing a novel that I’ve been working on for three years and have started to submit it to literary agents. My husband finished his plumbing course and is finishing up his apprenticeship. A lot’s been happening! My eating has got much better since the last post too. Unfortunately, the poor diet, combined with other issues that I’d avoided over the past five years or so, has led to a problem with my gut that I’m still getting blood tests for. It might be IBS, or it might be something else. It’s given me the motivation to give up the snacks and the cheese (again). Thankfully, through much prayer and perseverance, my desire for cheese has disappeared. I have an occasional biscuit in the evenings with my tea, but at work, I’ve got a bag of mixed nuts and raisins on my desks for snacking, and lots of water. I’m hoping to see some improvements soon.


So, let’s kick off the regular blogging schedule with an old favourite! I was horrified to learn I haven’t put a proper recipe for this on the blog yet! I love making variations of vegan “cheese”. I’ve found the cheapest option is to substitute sweet potato for the cashews, and it works just fine. There’s another method that uses agar agar for firmness that I’m yet to try, but it’s equally simple.

This vegan mac is creamy, rich and tasty. A nice and easy side dish, or a whole meal for a lazy day. Anyway, Let’s go!

Recipe (serves 15)


  • 2 cups raw cashews
  • 2 cups nutritional yeast flakes 
  • 400ml coconut milk
  • 3 tablespoons honey or agave nectar
  • 2 tablespoons tumeric
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic paste
  • 1 teaspoon coriander paste
  • 1 teaspoon sea salt
  • Water (to cover the cashews)


  • 1kg spirali pasta (100% durum wheat)


  • Soak cashews in boiling water in a blender
  • Pre-heat oven 200 Celsius
  • Put spirali to boil in salted water
  • Once cashews are soft, add all the other ingredients (do not drain the water) and blend until smooth. It should be a thick, but runny consistency
  • Once pasta is cooked al dente, pour over the cashew mixture and stir until everything is covered
  • Bung in the oven in a roasting pan for 15 minutes. You might want to cover with foil
  • Depending on your preference, you can add some grated shop-bought cheese. My fav is the Violife brand, made with coconut oil instead of soya
  • Serve and enjoy!

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