Ultimate Vegan Mac & Cheese with Wine Pairing

More Aussies than ever are opting for vegan, vegetarian and flexitarian diets. There’s nothing better than a nice comforting plate of mac and cheese at the end of a long week - especially when paired with a delicious mindful wine. But have you ever tried vegan mac and cheese?

Why not try out our version below and pair with a lovely vegan friendly wine like Grosset Organic Apiana Fiano Semillon. This 95 Point awarded wine shows bright lemon citrus aromas with a vibrant, dry savoury finish. Available in our FruitFUL Vegan Whites and GrapeFUL Vegan Mix boxes.

The most necessary ingredient when making vegan mac and cheese, besides the macaroni pasta, is nutritional yeast.

The words “nutritional” and “yeast” aren’t the most appetizing when combined! Although it may sound a bit funky -- like who enjoys putting yeast on their food, besides vegemite of course -- but trust us. You’ll often find nutritional yeast (or nooch) showing up on vegan recipes and that’s because of its cheesy flavour. It looks a bit like dehydrated parmesan flakes but the cheesy, nutty, savoury, and umami flavours are ideal for this comforting dish.

The best thing about this dish is that it is very customisable. Add in your favourite veggie toppings like broccoli or mushrooms, use this recipe as a side for your next BBQ with your mates, or fill up a bowl and pour a glass of mindful wine for the ultimate comforting night in!


500g macaroni pasta, gluten-free if needed
1 cup of raw cashews
Extra virgin olive oil
2 cloves of garlic, minced
1 white onion, peeled and roughly chopped
1 medium-sized white potato, peeled and roughly chopped
1/2 butternut squash, peeled and roughly chopped
½ cups of vegetable stock
1/2 cup nutritional yeast (8 tbsp)
1 tsp paprika
1 tsp chilli flakes
1 pinch nutmeg
Salt & pepper to taste


  • Soak the cashew nuts in 2 cups of boiled water for at least an hour, longer if possible.
  • Add a dash of olive oil to a large pot with the garlic and sautee until fragrant.
  • Add the chopped onion, squash and potato and veg stock.
  • Heat to the boil and cook until vegetables are cooked through.
  • Heat a large pot of salted water to the boil and add your pasta. Stir to ensure the small macaroni shells don’t stick together. Cook for about 8mins, until al dente, soft but with a little bite. Drain the pasta but keep the pasta water for later. Transfer the pasta back into the large pot.
  • Drain the cashews and add to your blender with cooked veggies and stock, paprika, nutmeg, chilli flakes, and nutritional yeast. Add pasta water if needed to achieve a cheese sauce consistency. Season with salt and pepper to taste.
  • Pour the sauce over the cooked pasta and mix until all the pasta is covered.
  • Optional final step: place the desired portion size into an oven-proof dish, cover with breadcrumbs and a little more nooch and chilli. Bake in a preheated oven for 5-10 mins for a little extra crunch. Enjoy!
  • Keep leftovers in an airtight container in the fridge for 3-5 days. To reheat it, add a little bit of your favourite mylk (soy, rice, or coconut are nice choices) and mix to combine. Either reheat in a microwave or stove pot.


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