Mac 'n' Cheeseless

by Gianna Dinuzzo
Mac 'n' Cheeseless


2.5 cups macaroni
1.5 cups peeled & chopped potatoes
1/3 cup peeled & chopped carrots
1/3 cup onion
1/2 cup raw cashews
1/4 cup unsweetened almond milk
2 tablespoons nutritional yeast
1/2 lemon, juiced
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon salt, or to taste
Freshly ground black pepper, for sprinkling on top


Soak cashews for at least 2 hours to soften them for blending, then discard water. Boil potatoes, carrots & onion until soft, about 7-8 minutes. Then, remove pot from heat and set aside, without draining. In a separate pot, boil pasta according to package instructions, then strain and return to the pot. Transfer the potatoes, carrots & onion to a high-speed blender, along with about 3/4 cup of the water they were boiled in. Add cashews and remaining ingredients into the blender, then blend until completely smooth. Pour cheeselessly cheesy sauce over the macaroni and combine. Adjust seasoning, if desired. Then, serve with a sprinkle of freshly ground black pepper and enjoy!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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