Charred Vegan Mac and Cheese


This vegan take on mac and cheese is made with a creamy, cashew-based sauce and is topped with charred breadcrumbs. It’s an easy, no-bake dinner to make any day of the week.


  1. Cook pasta over the stovetop as you normally would. At the same time, add cashews to a pot, cover with water and bring to a boil. Boil cashews for 15 minutes, which will help soften them.
  2. Heat a large skillet or dutch oven over medium heat. Add 2 tbsp butter, onions, garlic, and smoked paprika and sauté for 2-3 minutes. Add milk and remaining butter and bring mixture to a simmer. Slowly stir in the nutritional yeast, salt, pepper, and red pepper flakes; remove from heat.
  3. Once the pasta is done cooking, drain it and set aside. Once the cashews are done boiling, drain them and pour the cashews into a blender. Pour in the sauce, and blend mixture for 1 minute. The result should be a thick and creamy sauce! Pour the sauce back into the skillet/dutch oven, then stir in the pasta.
  4. Sprinkle the breadcrumbs over top, then use your Bernzomatic TS8000 torch to char the breadcrumbs for about 10 seconds. Enjoy!

What You'll Need


DuraCast™ 8000 Torch

Product Info


14.1 oz. Propane Hand Torch Cylinder

Product Info


  • 16 oz. gluten free pasta
  • 1 cup raw cashews
  • ¼ cup vegan butter, divided
  • ¼ cup yellow onion, diced
  • 2 large or 3 small garlic cloves, minced
  • ¼ tsp smoked paprika
  • 2 cups dairy free milk
  • ½ cup nutritional yeast
  • ½ tsp salt
  • ¼ tsp red pepper flakes
  • Black pepper to taste
  • 3 tbsp gluten free breadcrumbs *either Italian flavored or panko