Here comes another comfort food recipes as we settle in for the long haul of staying put in our homes. This time it’s a pasta dish because for me pasta is one of the ultimate comfort foods as well as something many of us always have at home. For this vegan mac and cheese I am using all but one ingredient from the pantry. That other little ingredient that snuck in is a carrot which is another thing I think many of us keep at home and it’s a great vegetable to store as they stay fresh fro long time kept in a cool and dark place. If you don’t have a carrot you can still make this recipe though, don’t worry! Simply leave it out and adjust the seasoning to taste.

To jazz this recipe up a little I decided to add a delicious bread crumb topping and bake the mac and cheese with that sprinkled on top. This makes for a fantastic pasta bake with a satisfying crunch on top. I served mine with thawed frozen peas on the side but you could just as well mix the peas in with the pasta and bake it. Another vegetable that goes well with this is broccoli and the same goes, you could have it on the side or simply bake it into the macaroni. One final note is that you could definitely use different types of pasta for this, it doesn’t have to be macaroni. Feel free to use what you have at home!

Malin x


Serves 4-6.


Crunchy topping:

1 slice of stale bread

2 tbsp nutritional yeast

0,5 tsp garlic powder

0,25 tsp salt

Mac and cheese:

250 g macaroni

1 cup cashews, soaked over night or for at least two hours in cold water or 30 minutes in hot water

1 medium carrot

0,25 cup nutritional yeast

1 tbsp light miso paste

1,5 tbsp apple cider vinegar

1 tsp dijon mustard

1 garlic clove, sliced

1 tbsp corn starch

1 cup soy milk

0,5 cup water

1 tsp salt

0,5 tsp fresh ground black pepper

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