Trail Cooking · Vegan · Vegetarian

New Recipe: Vegan Mac & Cheeze

On the website we have a couple of recipes for vegan cheeze sauces (sauce and mac n’ cheeze) and ways to use them, I decided to go back and remake a new version. It was a hit with our kids – both the Teen and the Toddler hoovered it down. Having said that, my kids are used to, and like, vegan meals. If you have never had a cashew based sauce you might find it odd or not like it. That is my fair warning. But if you love raw cashews like we do, you will find this a great recipe for trail and at home as well.

The sauce is gluten-free and can be served on any grain. I used multigrain pasta, feel free to use GF pasta, quinoa, rice, etc.

As for the cornstarch in the sauce, feel free to use your favorite thickener if you cannot consume corn – arrowroot and others would work.

Vegan Mac & Cheeze

In a sandwich bag:

In a second sandwich bag:

  • 6 Tbsp Raw Cashews, finely ground (a food processor works great)
  • ¼ cup Nutritional Yeast
  • 1 Tbsp organic cornstarch or favorite thickener
  • 1½ tsp onion powder (not onion salt)
  • 1½ tsp granulated garlic
  • ½ tsp dry mustard powder
  • ¼ tsp fine sea salt & ground black pepper

Also take (if desired):

  • Packet of favorite hot sauce


There are two methods I cover – FBC Hybrid and two pot. It is up to you! FBC Hybrid is easiest but does require planning in advance. By using precooked and dehydrated pasta or whole grains you can save fuel and water on trail – and not have to worry about boil overs of starchy pasta water.

Two pot method (or one pot and a stove safe mug) –

Bring 4 cups water to a boil in a 2 Liter pot, add pasta and vegetables, turn stove down to just maintain a low boil, cook for time on package indicated. Carefully drain off water.

While the pasta is cooking add the sauce mix and 1 cup water to a second pot or mug, whisk or stir till smooth. As soon as the pasta comes off, put the pot on the stove. Bring to a boil, stirring constantly. Take and toss with the hot pasta, add hot sauce as desired and more salt, if needed.

FBC Hybrid method –

Precook and dehydrate your pasta at home, package as above, with the vegetables, in a quart freezer bag. In camp bring water to a boil, let sit for a minute. Put the freezer bag in a cozy, add water to cover (you will need 3 cups), seal and let rest for 10 minutes. Drain and proceed as above. If you make the sauce in a stove-safe mug you can toss the pasta and sauce in the freezer bag.

Serves 2.


PS: Interested in more vegetarian friendly recipes? We have a collection on TrailCooking and also on Sarah’s personal blog, GazingIn.