Retro Mac ‘N Cheese

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My Nanie (that’s grandmother for anyone who doesn’t know) made the BEST macaroni and cheese you’ve ever tasted and my favourite dish of all time. It was your classic “this and that” recipe that was so typical of the Depression Era. When I started eating a vegan diet, this was something that I had to give up….until today. Somehow, someway, I’ve been able to mimic her recipe vegan style and the taste is pretty spot on! Very excited to share this recipe with all of you!



Approximately 4 cups (dry) brown rice macaroni noodles

1 cup soaked cashews (soak in water for a few hours)

1 cup non-dairy milk

1 can tomato soup

¼ cup nutritional yeast


  1. Preheat oven to 375°
  2. Cook macaroni noodles according to package instructions
  3. In a blender, combine the cashews, non-dairy milk, tomato soup, and nutritional yeast
  4. Once strained, put macaroni noodles in a 9 x 9 casserole dish
  5. Pour sauce over top of noodles and stir carefully until sauce is all through the dish
  6. Bake covered for 20 minutes
  7. Remove cover and bake for an additional 10 mins

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