Bomb AF Mac N' Tease

It wasn't until a few years ago that I really began to enjoy cooking. From the age of 18-20 my diets consisted of omelette's  oatmeal, steamed precooked broccoli, fat free cottage cheese, bagged lettuce, low-carb protein bars, espresso and cigarettes... Not even joking. As a child I grew up with my moms homemade chicken, potatoes, and homemade bread, my grandma's sauerkraut  and when I got to eat at my friends house Mac n' Cheese was king! How could something so delicious come packed in a little blue box, ready in 10 minutes, and easy enough for two 10 year old kids to make? Like I said there was a magical brilliance to it.


Long gone are the days of my eating powdered cheese and ultra processed pasta, but the memory and comfort of this dish shared with my best friend still linger. So I give to you an upgraded version of this dish that will satisfy your cheesy cravings. P.S. it has lots of hidden veggies, no dairy, and the option of being gluten or grain free! Don't tell your friends its plantbased and you might just fool them without their knowing. It definitely fooled my nephews ;P


  • 10 ounces dried macaroni or penne noodles (I used POW lentil penne for a grain free version)
  • 2 cups cauliflower steamed
  • ¼ cup steamed diced carrots
  • 1 small yellow onion onion
  • ¾-1 cup water (preferably use liquid from pot of boiled veggies)
  • 2/3 cup raw cashews soaked for at least 4 hours
  • 2 tablespoons nutritional yeast flakes (optional but gives cheesier flavor)
  • 1 tablespoon miso paste (I used chickpea miso)
  • 3-4 garlic cloves minced
  • 1 pinch cayenne pepper (optional)
  • 1 pinch paprika
  • 1 tsp sea salt + more to taste
  • 1-2 T avocado or olive oil
  • 1/2 cup parsley chopped for garnish


  1. Cook pasta al dente, according to the box instructions, drain, and set aside
  2. Bring several cups of water to boil in a small pot. Chop cauliflower, and carrots and steam until soft.
  3. In a seperate pan heat avocado oil and sautee onion and garlic until translucent
  4. Add steamed, and sauteed veggies to a blender. add soaked cashews, water, miso, nutritional yeast, turmeric, and spices to the blender. Use a tamper and blend on high until the sauce is smooth and creamy. (MAKE SURE THE LID IS SECURE, BLENDING HOT FOOD CAN BE DANGEROUS).
  5. Add water, and salt if needed.
  6. In empty pot mix the pasta with the sauce, warm on low heat if needed.
  7. Serve up a bowl and garnish with parsley, hot sauce or whatever strikes your fancy. (Shannon I know you'll add bacon! I see you)

So there you go, pretty straight forward, and once you make it once the process is a breeze and you can enjoy this childhood favorite every day of the week... Peace, Love, and Plants