Kind Mac and Cheeze  

The BEST vegan mac and cheese

6 serves
40 minutes

You will need a blender or food processor 


  • 350g macaroni, boiled as per instructions on the pack 

For sauce:

  • 200g sweet potato, peeled, cubed, boiled until soft 
  • 200g butternut, peeled, cubed, boiled until soft 
  • 1 x medium onion/ 100 g onion, sliced 
  • 3 x tablespoon olive oil 
  • 3 x tablespoon nutritional yeast 
  • 2 x teaspoon turmeric  
  • 1 x teaspoon smoked paprika 
  • 1 x tablespoon soy sauce 
  • 2 x large cloves garlic, finely chopped
  • 250 ml coconut milk 
  • Salt and pepper to taste  

For cashew crumble crust:

  • 90g roasted cashews, finely chopped  
  • 2 x tablespoon nutritional yeast 
  • 5 x tablespoon breadcrumbs 
  • 1 x tablespoon olive oil  
  • Generous pinch of salt  


  • Heat oven to 180c. 
  • Fry the onion, and add your garlic once the onions start to brown.  
  • Add all sauce ingredients in a blender and blend until smooth.  
  • Place cooked macaroni in an oven dish, pour sauce over and mix through.  
  • Mix the crust ingredients and add on top the mac and cheese mix.  
  • Bake at 180c until hot throughout, about 10 minutes, and enjoy with some fresh basil or a green salad.   

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