Beet Mac’n Cheese







  • 1 cup water
  • 1 cup potatoes
  • 1/3 cup onion
  • 1/4 cup carrots
  • 2 tbsp shallots — blender —
  • 1/2 cup raw cashews, pre-soaked overnight
  • 1/3 cup vegan butter or margarine
  • 1 tbsp lemon juice
  • 1/2 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp garlic
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/8 tsp cayenne
  • 1/2 cup beet juice


  1. Peel and chop your potatoes, carrots, onions, and shallots.
  2. Add vegetables to 1 cup water and bring to a boil. Reduce heat and simmer 15 minutes.
  3. While this boils, juice 2-3 raw beets (depends how big they are). You’ll need about 1/2 cup of juice.
  4. Add cashews, butter, salt, garlic, mustard, lemon juice, pepper, cayenne, and paprika to your blender.
  5. When the vegetables are very soft, pour the entire contents of the pot (water included) into the blender and pulse a few times.
  6. Add the beet juice to the mixture. Blend for a few minutes until the mixture is super fine, with no chunks or visible particles.
  7. If you’ve cooked off most of the water and it’s too thick, just add a little water at a time until it blends to a consistency you like.
  8. Cook your pasta according to the instructions on the package. Al dente is best. Drain when it’s ready and put the noodles back in the pot.
  9. Pour the sauce over the drained pasta and mix with a large spoon.
  10. Garnish with your favourite toppings or just dig in. We think breadcrumbs, avocado, and sprouts are so perfect with this!




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