Creamy Vegan Turmeric Mac and Cheese

Creamy Vegan Turmeric Mac and Cheese

Sometimes it’s hard for me to stay inspired! I rarely get to re-make my old recipes because I am always needing to come up with something new. I go through phases where I will have ten recipe ideas written down in my iPhone notes (literally everything is written down in my iPhone notes) and then there will be times where I am like, can I post a bowl of cereal? 

So in times of need I either go out to dinner to get some ideas, or search my favorite food blogs and make their recipes. Pinch of Yum is always my go-to for recipe inspiration (and photography inspiration and just like life inspiration). I weirdly happened to have soaked cashews in my fridge, and had been eyeing Lindsay’s Creamy Kale Pasta for like a year (I need to soak cashews more often…). 

I ended up making two dishes! One was her cashew cream sauce as is which was delicious! And with my other cup of cashews I decided to make a variation with nutritional yeast and turmeric to get that “mac and cheese” flavor with the added turmeric benefits. Both came out so good! Perfect texture for a way healthier creamy pasta option. 



Creamy Vegan Turmeric Mac and Cheese Creamy Vegan Turmeric Mac and Cheese Creamy Vegan Turmeric Mac and Cheese

Creamy Vegan Turmeric Mac and Cheese
Serves 4
  1. brussels sprouts, trimmed and halved
  2. olive oil
  3. sea salt and pepper
  4. 1 cup of cashews, soaked in water for at least 4 hours
  5. 1/2 cup of unsweetened almond milk
  6. 1 garlic clove
  7. 1/4 cup of olive oil
  8. 2-3 tablespoons of nutritional yeast
  9. 1 tablespoon of turmeric powder
  10. sea salt and pepper to taste
  11. 1 box of pasta of choice (or two small boxes of Banza pasta)
  1. preheat the oven to 400 degrees F.
  2. toss the Brussels sprouts in olive oil, sea salt and pepper and roast for 25 minutes.
  3. drain and rinse the soaked cashews and add them to a blender/food processor with the almond milk, garlic, olive oil, nutritional yeast, turmeric powder sea salt and pepper and blend until creamy and smooth.
  4. taste test and add more turmeric or nutritional yeast if desired
  5. cook pasta according to package directions.
  6. reserve 1 cup of pasta water, and drain and rinse the rest of the pasta.
  7. add pasta to a large bowl and mix in cashew cream.
  8. slowly add the pasta water mixing through until a creamy consistency is reached (*you may only need a little bit).
  9. Toss the roasted Brussels sprouts until the creamy pasta and serve warm.
  1. *this cream sauce is also delicious without the nutritional yeast and turmeric for a different version!
Adapted from Pinch of Yum
Adapted from Pinch of Yum
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