Mac & Cheese

by Jill Dalton

Looking for the perfect Plant Based comfort food? Well look no farther because this Mac & Cheese recipe is going to make your belly smile. Sometimes the day just calls for a big steaming bowl of comforting Mac & Cheese =)

Mac & Cheese

Print Recipe
Serves: 4 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.0/5
( 111 voted )


3/4 cup cashews
1/4 cup raisins
1/4 cup white wine vinegar
1/2 tsp tarragon (optional)
1/3 - 1/2 cup nutritional yeast
2 tsp onion powder 
water enough to cover ingredients in blender by 1 inch
1 tsp Braggs liquid amino acids (optional)
1 pkg gluten free pasta noodle of choice ( I used rigatoni )


  1. Make noodles according to package
  2. Mix remaining ingredients in blender until smooth
  3. Pour sauce over noodles and serve
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Bro Joy December 24, 2018 - 6:10 pm

Just made this. I think I would omit the raisins next time.. I didn’t have tarragon so maybe it was needed also. Felt like I was missing something. Thank you for this recipe!

Glenda December 30, 2018 - 3:48 am

Is there a cashew substitute you can recommend for someone with a tree nuts allergy?

Jill Dalton December 30, 2018 - 9:12 am

soaked sunflower seeds or silky tofu =)

Serena McCoy April 21, 2019 - 1:20 pm

A can of white beans pureed might work too.

Michael Davis February 15, 2019 - 10:58 pm

New to your channel, just subscribed, the reason i love your channel, is you get to the point, lets cook, i don’t have to listen to all the crap of why and how and when, it’s right to the point, here is how we do it, and i love that, thank you for all the great recipes, many are now my go to meals and sauces, thank you again.

Tara Fox June 3, 2019 - 4:21 pm

Is there another spice beside Tarragon that you would recommend?

Diane July 5, 2019 - 5:27 pm

Made this today could taste the vinegar so I put lemon juice to cut it. Next time I will use less vinegar. Otherwise it was pretty good. Also, in the video it looked like the ingredients were blended before the water was put in, not sure?

Melissa October 28, 2019 - 10:48 pm

This is absolutely delicious. I do have a friend who asked what could be used to replace cashews because her son has numerous allergies.

Jill Dalton November 15, 2019 - 8:42 am

You can always use almonds

Cathy November 30, 2019 - 7:16 pm

Made this tonight. Omitted tarragon. I have made a NUMBER of different WFPB Mac n cheez, some oil-free, but this was HANDS DOWN the BEST! I thought it had a little too much vinegar, but my husband liked it. So very good! Roasted some broccoli too and threw it in. YUM! Thank you!

Cedars May 12, 2021 - 11:09 pm

was ok. I halved the sweetener and vinegar. I did add the liquid braggs. Will halve the raisins and vinegar yet again. Yes Jill the recipe is good enough for me to play with to suit my palate. Think next time I might try some white miso for the sweet and salty.

Suzanne December 27, 2021 - 5:41 pm

I’m gobbling this down right now. I have tried sooooo many vegan Mac n cheese recipes that have gone in the trash after one bite. I am not vegan, but I am trying to go more and more Whole Foods plant based. Truth be told I had the real Mac n cheese yesterday. 🤭 So while I wouldn’t say it tastes like cheese, this is DELICIOUS and I will definitely make it again. Thanks so much for this recipe. I found your YouTube channel today and I’m really enjoying it. Looking forward to trying more of your recipes.

Elise Young July 18, 2022 - 6:20 pm

I might leave the raisins out, it just tasted very sweet to me. Unless the brand of nutritional yeast makes a difference? I just bought a store brand.


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