Ooey, Gooey, Vegan Mac And Cheese!


I love mac and cheese made with my creamy cashew sauce.  While traveling last spring, I came across an amazing discovery completely by accident.  I discovered how to make mac and cheese even cheesier and more delicious!  I had cooked up some okra on the stove in a frying pan (with water, no oil.)  Then decided to mix it into the mac and cheese.  The mucilage, or slime, in the okra added more “cheesiness” to the dish.  When combined with the cashew sauce, the mucilage was not detectable other that the wonderful change to the consistency.

I hope that you try this new recipe and let me know how it turns out for you.  Maybe you don’t like okra because of the sliminess and this recipe could turn you into an okra fan!


You will need…

1 16oz bag of Tinkyada brown rice pasta (spirals)

1 pound of okra

Chopped chives

Chopped cherry tomatoes

For the sauce…

1 cup of soaked cashews (soaked at least 2 hours)

1/3 cup of nutritional yeast

Juice from 1/4 lemon

1 or 2 cloves of garlic

1/2 red bell pepper (this is optional, it will turn your sauce orange and add a little extra vegetable to your meal)

Salt and Pepper to taste

A little water to desired consistency


Chop okra and warm in pan with a little water to prevent okra from sticking

Cook pasta according to directions on bag

Combine all sauce ingredients in a high speed blender and blend until very smooth and creamy

Combine pasta, sauce, and okra in a large bowl and mix thoroughly

Garnish with chopped chives and chopped tomatoes



Jim Marconi is a singer/songwriter, vegan health/juicing coach, and co-founder of Plantastic Nutrition, a grass roots organization aimed at educating the public about the whole-food/plant-based lifestyle. Jim has been a vegan for 38 years, juicing for over 30 and wheatgrass juicing for the past 15 years. His "Juice Guru" certification was earned in 2014 through the Juice Guru Certified Juicing Practitioner Program.

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