• For the Pasta:
    • 16 oz (450g) elbow macaroni or your favorite pasta
  • For the Cheese Sauce:
    • 1 cup raw cashews, soaked in hot water for 1-2 hours or until softened
    • 2 cups unsweetened almond milk or any plant-based milk
    • 1/2 cup nutritional yeast
    • 1/4 cup refined coconut oil, melted
    • 1/4 cup all-purpose flour
    • 3 tablespoons lemon juice
    • 2 teaspoons white miso paste (optional, for umami flavor)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon turmeric powder (for color)
    • Salt and pepper to taste
  • For the Topping:
    • 1 cup breadcrumbs (optional)


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Cook the Pasta:
    • Cook the pasta according to the package instructions. Drain and set aside.
  3. Make the Cheese Sauce:
    • In a blender, combine the soaked cashews, almond milk, nutritional yeast, melted coconut oil, flour, lemon juice, miso paste, garlic powder, onion powder, turmeric powder, salt, and pepper. Blend until smooth and creamy.
  4. Combine Sauce with Pasta:
    • In a large mixing bowl, combine the cooked pasta with the cheese sauce, making sure all the pasta is well coated.
  5. Transfer to Baking Dish:
    • Transfer the creamy pasta mixture to a greased baking dish.
  6. Optional Topping:
    • If desired, sprinkle breadcrumbs evenly over the top of the mac and cheese for a crispy topping.
  7. Bake:
    • Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the edges are bubbling.
  8. Serve:
    • Allow the baked mac and cheese to cool for a few minutes before serving. Garnish with chopped fresh herbs, if desired.