Vegan Mac & Cheese

  • Prep Time 10 min
  • Cook Time 35 min
  • Servings 6


  • 2 box (16oz) Bentilia red lentil macaroni pasta
  • 2 cups Raw cashews (soaked)*
  • 2 cups Water
  • ¼ – ½ cup Nutritional Yeast
  • ½ Large lemon-squeezed juice
  • 1 clove Garlic
  • 2 tsp. Dijon mustard
  • 2 tsp. Cornstarch
  • 1 tsp. Sea salt
  • ¼ tsp. Turmeric


  1. Preheat the oven at 350 degrees;
  2. Bring 6 cups of salted water to a boil and cook red lentil Macaroni pasta for 6-7 minutes as you would your regular pasta. Set aside;
  3. In food processor/blender, combine all of the cheese sauce ingredients and blend until creamy. Add water gradually to avoid splashing over. Add more water as needed. Taste for flavor salt, nutritional yeast, garlic or garlic as needed;
  4. Put cooked pasta in a pot with the cheese sauce and toss;
  5. Pour the mac & cheese in a baking dish;
  6. Cook in the oven for 20-25 minutes.


*To quickly soak cashews, place your cashews into a pot, cover with water, and bring to a boil. Once the water is boiling, squirt some lemon juice in there (totally optional), remove from heat, and cover. Let that sit for about 15 to 20 minutes.