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Ultimate Plant-based Mac n Cheez

Ultimate Plant-based Mac n Cheez

Crusaders of all things plant-based and pioneers of the ultimate plant-based mylks have whipped up this ultimate recipe for vegan Mac N Cheez.

Creamy and cheezy without the dairy.



  • 1 1/2 cups raw cashews
  • Juice from 1/2 fresh lemon
  • 3/4 cup water
  • 1 cup of whole/semi-skimmed/skimmed Rebel Kitchen Mylk (dependent on how creamy you want it)
  • 1 1/2 teaspoons Himalayan salt.
  • 1/4 cup nutritional yeast
  • Pinch of cayenne pepper
  • 1/2 clove garlic
  • Pinch of turmeric
  • 1/2 teaspoon Dijon mustard
  • 16 ounces pasta of choice
  • Freshly ground black pepper



  • Prepare the pasta (cook to packet directions)
  • Separately combine the cashews, lemon juice, water, salt, mylk, nutritional yeast, garlic, turmeric, cayenne, and mustard in a high-speed blender and blend until silky smooth. If the mixture is too thick, add more Mylk.
  • Once the pasta is cooked, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce.
  • Season to taste and serve warm!


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