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Denese Gets Cooking - Vegan Mac and Cheese






  • 500g macaroni shell pasta

  • 1 brown onion
  • 3 garlic cloves
  • 30g macadamia oil

  • 150g raw cashews

  • 350g vegetable stock

  • 2.5 tbsp cornflour

  • 1 tsp cumin seeds, ground

  • 1/2 tsp chili flakes (optional)
5 tbsp nutritional yeast flakes

  • ½ tsp salt

  • 80g frozen corn

  • 80g frozen peas 




  1. Cook pasta according to packet instructions on stove.
  2. Dice onion and garlic.
  3. Add oil, onion and garlic to heavy based pan, sauté for 5 minutes.
  4. Add onion, garlic, cashews, stock, cornflour, cumin, chilli, yeast flakes and salt, to food processor and blend for 40 seconds or until smooth.
  5. Return mix to pan and add frozen vegetables, stir through.
  6. Cook for 8 minutes.
  7. Place pasta in a large bowl, pour over cheesy cashew sauce from pan and fold through.


Enjoy vegan cheesy heaven! 

Variation: Use gluten free pasta to make this recipe gluten free.