Macaroni & Cheese with Creamy Cheese Sauce


  • 1/3 c. raw cashews
  • 13.66 oz. can coconut milk
  • 1/4 c. nutritional yeast flakes
  • 2 1/2 tsp. salt
  • 1 1/2 tsp. onion powder
  • 1/3 c. cornstarch
  • 2 c. water
  • 1/4 c. canned pimentos
  • 2 1/2 c. cooked macaroni


  1. In a blender, combine coconut milk, cashews, cornstarch, yeast flakes, salt, onion powder and pimentos.
  2. Blend until smooth. Add water and blend again.
  3. Place cooked pasta into a medium saucepan. Add cheese mixture and cook, stirring, until thickened. Serve hot.

*You can also pour the prepared macaroni into a casserole dish, adding water as necessary, and top with bread crumbs. Bake at 350 degrees for 30 – 40 minutes.

Browse Cook(s): Nancy Crosby
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.