Creamy GF Vegan Beet Mac n Cheese

April 27, 2021
Can we agree that everyone loves mac n cheese? So glad as vegans, we do not need to miss out on this heavenly dish. What is even better than that? Spicing it up! Good weather is here, why not add some cheerfulness to your plate with this vibrant pink beetroot mac?

Just by looking at the bright color of the pasta makes feel like a little girl again. I so loved to play with my food. Of course only when adults did not look, as it was considered a no-no to play with food. It could have been a wonderful way to get me into cooking as a kid. Not to mention, my parents could get me eat my veggies this way. These beautifully colored root veggies are especially high in folate, manganese, and copper.
Folate is essential for DNA synthesis and preventing neural tube defects in babies. It’s also been shown to reduce risk for heart disease, cancer, and depression. Manganese is needed for enzymatic processes in your body, as well as for metabolism, wound healing, and healthy bones. Copper keeps your immune system healthy, helps create red blood cells, and supports energy production.
Beet greens are full of vitamins A, C, K, and B2.
vegan beet mac n cheese on a white plate

Creamy GF Vegan Beet Mac n Cheese

Recipe Type: Hearty Entrees
utensils YIELDS 1 serving
herb graphic for recipe card
  • 1/2 cup raw cashews, soaked
  • 1 large beet
  • 150 g GF pasta
  • 1/2 cup water
  • 1 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • to taste garlic powder
  • to taste salt
  • 1 cup baby kale or spinach or arugula
  • 2 small baby potato
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1. Soak the cashews overnight in water. If you don’t have time to soak them overnight, soak them in hot water while preparing the beet.

2. Add beet and baby potatoes to a smaller pot, cover with water and bring to boil. Turn the heat back to medium and let it simmer until they are both cooked. The potatoes will be done faster, then you can set them aside and peel when it is cooled. Once beet is done, remove from water, peel and slice it.

3. Meanwhile cook the pasta according to the package instructions.

For the sauce:

4. Transfer cooked beets, baby potatoes, drained cashews, water, nutritional yeast, olive oil, apple cider vinegar, garlic powder and salt into a blender or food processor, and process until smooth and creamy. Taste and adjust seasoning, if needed.

5. Serve over the pasta with the baby kale/spinach/arugula. Top with even more nooch or vegan cheese.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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