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Empire State
Mac 'n' Cheese

This vegan mac 'n' cheese is creamy, dreamy, stick-to-your-ribs delicious. It's packed with veggies and would be excellent topped with BBQ tofu or seitan bacon. 


- 2 cups of cashews, soaked in water overnight

- 1 1/2 cup water

- 1 1/2 cup Radical Foods New York State Sauce

- 1 cup nutritional yeast

- 1/2 tsp salt

- 1 one-pound box of elbow pasta

- 1/4 cup vegan butter


- Soak the cashews in water overnight. Drain away the excess water before using the cashews.

- Cook the pasta until just al dente and set aside (do not return to the pasta pot).

- While the pasta is cooking, blend the soaked cashews, water, Radical Foods New York State Sauce, nutritional yeast, and salt until creamy and smooth. 

- Melt the vegan butter in the pasta pot, then return the pasta to the pot. 

- Stir in the cheese sauce.

- Cook over medium heat while stirring constantly for about 4 minutes or until the sauce thickens and the pasta finishes cooking. 

- Stand at the stove eating straight out of the pot because it's so good (optional).

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