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+ servings
Vegan Green Goddess Mac n' Cheese

Creamy dreamy vegan mac n' cheese made even more amazing with chives, parsley and tarragon!

Course: Main Course
Servings: 4 people
Author: Lauren Hartmann
  • 1 C. Cashews, raw (soaked for at least 8 hours)
  • 1/2 C. Almond milk
  • 2 Tbsp. Lemon juice
  • 3 Tbsp. Nutritional yeast
  • 1 Clove Garlic
  • 3 Tbsp. Tarragon, fresh
  • 1/2 C. Chives, fresh
  • 1/2 C. Parsley, fresh
  • Salt and Pepper to taste
  • 1 Box Pasta of choice
  1. Cook pasta according to package directions.

  2. In the meantime, drain the cashews that have been soaking, then add the remaining ingredients to a blender. Blend on high until nice and smooth. May take a few minutes. You may need to scrap down a few times. Taste and adjust seasoning. You can add more lemon juice if it needs more acid. Add salt and pepper to taste. 

  3. Once the pasta is cooked, drain and return to the pot. Pour the sauce over the pasta and mix. Serve immediately. 

Recipe Notes

I used a lot of salt in the sauce, but I do really like salt, so season to your preference.

Make sure you soak your cashews for at least 8 hours.