Mains/ Midweek Dinner/ Vegan

Green Mac & Cheese

Green Mac and Cheese is another of our favourite comfort food dishes. It’s very easy and fast to prepare. A combination of pasta, cashew-parlsey and ‘cheese’ sauce pairs nicely with leek and peas. You can add other vegetables like chard, spinach, kale, courgette or steamed cauliflower. 

This is a great recipe for a vegan cashew ‘cheese’ sauce, which would work with any type of pasta or even for a lasagna. We used kamut penne, as this is what we had in the cupboard. This sauce should be silk and smooth in texture, if it’s too thick just add some water. It also stores well in the fridge. We’ve added some fresh parsley, which is optional. You can experiment with herbs or add some roasted pepper or onion to achieve a different flavour. But a basic ‘cheese’ version without anything added works just great.

We used a homemade Vegan Parmesan (click to see the recipe) on the top for a boost of flavour and an extra crunch. You can sprinkle with a normal cheese (if not vegan) or use ground almonds, sunflower seeds or chopped walnuts.

Green Mac & Cheese

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Serves: 4

Baked vegan macaroni cheese with leeks, peas and a creamy cashew-parsley 'cheese' sauce. A real comfort food dish, quick and easy to prepare. It's one of our favourite recipes for a midweek dinner. You will love it even if you are not a vegan!


  • 1 tbsp coconut oil
  • 2 leeks, trimmed and sliced
  • freshly ground black pepper
  • 2 cups water or plant-based milk
  • 1,5 cup cashew nuts (soaked in the water for around 2 hours)
  • 2 cups fresh parley, roughly chopped (leave a little bit for garnish)
  • 2 garlic cloves, peeled
  • 1/2 lemon, juiced
  • 4 tbsp nutritional yeast
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 300g kamut penne or other pasta of your choice
  • vegan parmesan - optional (see link to the recipe above)



Heat coconut oil in a large pan and saute leeks over a low-medium heat until soften (for 10-15 minutes), stirring occasionally). Once ready season with a freshly ground black pepper and set aside.


While leeks are cooking prepare the sauce. In a high speed blender combine water (or milk if using) cashews, parsley, garlic, nutritional yeas, lemon juice and spices. Process until you get a smooth silky consistency.


Cook pasta according to packet instructions. Once ready drain and combine in al large bowl with leeks and 'cheese' sauce.


Transfer to a skillet or baking dish, sprinkle with a vegan parmesan (or ground almonds) and place under a grill for 5-10 minutes or until golden brown.


Serve garnished with a freshly chopped parsley.


Instead of Vegan Parmesan you can alternatively sprinkle with some ground almonds, chopped walnuts, sunflower seeds or homemade breadcrumbs.

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