vegan mac and cheese

Had a blast sharing recipes at Williams Sonoma Beverly Hills this past weekend. Here is my YUMMY Mac and Cheese recipe I made with the Nutramilk.


  • 1/2 cup roasted salted cashews ( you can also buy these pre soaked)

  • 1 medium peeled carrot, 1/2 potato, 1/2 onion steamed

  • 1/4 cup nutritional yeast

  • 1 tsp white or cider vinegar or fresh squeezed lemon juice

  • 1/2 cup veggie broth

  • optional 2 tsp earth balance or coconut oil

  • 1 tsp pink sea salt

  • 1/4 tsp onion powder

  • 1/8 tsp ground nutmeg

  • 3 servings pasta of choice, or you can put the sauce over veggies or use it as a dipping sauce

For the recipe I am using this beautiful and easy to use machine I’ve discovered called the Nutramilk, it makes fresh nut milks, nut butters, and even sauces like the one I’m sharing with you


Completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully. Combine all ingredients (including 1/2 cup water, but not including the optional cheese-style shreds), and blend in a Nutramilk until completely smooth. Transfer to a small pot and heat to your desired temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired – I like to add another 1/2 tsp salt and a pinch more cayenne. Serve over cooked pasta, rice, veggies, etc. I used quinoa and brown rice pasta for this time! Topped off with also some fried onions and green onions