Gavin’s House Macaroni & Cheese

Ingredients for Macaroni & Cheese:

  • 1 lb. pasta (Gavin uses Campanelle or Cavatelli, but elbows are fine)
  • 1 tbsp. vegan butter (Gavin likes MiYokos European Style)
  • 2 ¼ c. raw cashews
  • 2 c. water
  • 4 ½ tbsp. fresh lemon juice

  • ¾ c. nutritional yeast

  • 2 tsp. garlic powder
  • ⅜ tsp. turmeric
  • ½ tsp. dry mustard
  • 2 tsp. salt
  • ¼ tsp. black pepper

  • 10 oz. nut-based vegan cheddar cheese (Gavin likes Dare or Rebel)
  • 4 oz. nut-based vegan cream cheese (Gavin only uses MiYokos)

Ingredients for Topping:

  • 4 tbsp. vegan butter
  • 3 c. Panko bread crumbs (plain)
  • Halved cherry tomatoes
  • Scallions, chopped


  1. Preheat oven to 350 degrees.
  2. Boil pasta according to package directions, drain, and return to pot. Set aside near stove with lid to keep warm.
  3. Place cashews in heat-proof glass bowl or measuring cup.
  4. Pour boiling water over cashews and soak ten minutes.
  5. Drain soaking water and discard.
  6. Place soaked, drained cashews in a Vitamix or similar high-powered blender.
  7. Add 2 cups fresh water, lemon juice, nutritional yeast, garlic powder, turmeric, mustard, salt, pepper, and both vegan cheeses.
  8. Blend until very smooth.
  9. Taste and adjust seasonings or add more water to desired consistency and re-blend.
  10. Pour sauce over pasta in pot and mix well.
  11. Butter a large casserole dish with vegan butter. If you have a 4-quart dish (14 x 10) it should all fit.
  12. Pour noodle and sauce mixture into prepared pan.
  13. Make a topping of melted butter and Panko bread crumbs.
  14. Sprinkle topping over casserole.
  15. Place desired number of halved cherry tomatoes on top.
  16. Bake 20 minutes or until bubbly and slightly browned on top.
  17. Sprinkle on scallions during last five minutes.