Mom’s Mac & Cheese

This is so good you really, really can’t tell it’s vegan.  The original of this recipe can be found here.  Your kids (and you!) will love it!


  • 16 oz. gluten-free elbow pasta
  • 3/4 cup cashews (soaked for 10 minutes ahead of time)
  • 5 Tbsp vegan butter
  • 2 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 cup diced potatoes
  • 1/4 cup diced carrots (it’s what gives the dish an orange color!)
  • 1/3 cup diced onions
  • 1 1/4 cup water
  • 1 tsp turmeric
  • 1 tsp paprika
  • salt to taste
  • gluten-free bread crumbs


  1. Cook pasta.  Meanwhile…
  2. Combine well in a food processor: cashews, butter, lemon juice, and mustard.
  3. Comine in a sauce pan over medium low heat and cook until soft: potatoes, carrots, onions, water, turmeric, and paprika.
  4. Pour potato mixture into the food processor and combine with cashew mixture.  Add salt to taste.
  5. Stir sauce into the pasta.
  6. Pour into a glass dish and sprinkle bread crumbs over the top.
  7. Bake for 15 minutes, or long enough for bread crumbs to lightly brown.


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