Easy Vegan Mac N Cheese (Gluten-free, Oil-free)

Mac N Cheese has long been one of my favorite dish of all time. After all, who doesn’t like Mac N Cheese? It is one of the comfort food that I have been craving for since I turned vegan. Therefore, I decided to “healthified” this dish by making a raw vegan cheese sauce, as well as using a gluten-free elbow pasta made entirely with red rice from Explore Asian. Most importantly, my friends and readers often complain that I don’t have much savory recipes. So here you go! Finally a savory post in quite a long while 😃

This recipe will make more vegan mac n cheese sauce than you need in one go, so you can keep them in an air-tight container. This sauce will be good in the fridge for around 5 days. You can also use this sauce as a dip for nachos or pita bread. Yum!

Recipe adapted from the awesome Rawtarian 
Serves 1 hungry person


1 bowl uncooked Explore Asian Red Rice Elbow Pasta
2 cups cashew nuts
3/4 cup water
2 Tbsp apple cider vinegar
1/3 cup nutritional yeast
1 tsp himalayan salt
1 tsp turmeric powder
1 tsp Aduna Baobab powder
1/4 cup water


  1. Place all ingredients except the elbow pasta into a high-speed blender (I used Vitamix) and blend until smooth. (You can add more water if you think the sauce is too thick for you)
  2. Cook the elbow pasta according the the directions shown on the packaging
  3. Drain the pasta after cooking and rinse under cold water
  4. Pour a suitable amount of vegan cheese sauce over the pastas and mix well
  5. Serve with a side salad

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