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Vegan loaded macaroni and cheese

Mac & cheese

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Author: Steina


  • 1 1/2 cup Cashews
  • 200 g Dayia medium cheddar style cheese
  • 1 tbsp Vegan parmesan cheese
  • 2 cup Plant milk
  • 1/2 tbsp vegan buillon powder
  • 1/2 tsp granulated onion
  • 1/2 tsp granulated garlic
  • Pinch of cayenne
  • 500 g Macaroni pasta
  • 1/2 cup Panko breadcrumbs
  • 175 g Vivera veggie Bacon pieces
  • 2 tbsp Fresh parsley


  • Soak your cashews for 8 hours or up to overnight. However, if you are anything like me you'll probably forget to soak the cashews. You can then boil them for around 10 minutes and then set aside.
    Vegan macaroni and cheese
  • In a casserole pour the plant-milk, add the Daiya medium cheddar style, Violife Prosiciano cheese and spices and allow simmering until the cheese is completely melted.
    Vegan macaroni and cheese
  • Put the cheese sauce and the cashews in a high-speed blender and blend until smooth.
    Vegan macaroni and cheese
  • Boil the pasta according to the directions. Pour the sauce over the pasta and blend well.
    Vegan macaroni and cheese
  • Fry the Vivera veggie bacon pieces on medium heat until it starts to crisp up a little. Take about 1/3 and set aside. Stir the remaining bacon pieces in the cheesy sauce. Chop the 1/3 of the bacon pieces into small bits and put back in the pan along with the panko breadcrumbs, fry in a little bit of oil until golden. Add fresh parsley.
    Vegan loaded macaroni and cheese
  • Serve the macaroni with some of the panko mix sprinkled over for decoration and added flavor.
    Vegan loaded macaroni and cheese
  • For a Gluten-free version: Use Gluten-free pasta and skip the Panko breadcrumbs. We used toasted seeds which we chopped up and it was lovely.


Serving: 4g
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