Mac and cheese is a traditionally glutinous dish, but with help from wellness expert Sophie Jaffe of Philosophie Love,¬†this recipe manages to turn the dish into a nutrient-dense super food powerhouse. The cashews and nutritional yeast create the cheesy flavor we all know and love, while using quinoa pasta for a more nutritious alternative to white pasta. You can make this for dinner any night of the week for a completely guilt-free comfort meal.¬†Here’s how it’s done:

1 box of quinoa pasta (elbows)
2 carrots
1 small sweet potato
1/2 cup onion
1 cup vegetable stock
1/2 cup non-dairy milk (we used almond)
1/2 cup cashews (*soaked overnight* & drained)
1 1/2 tbsp lemon juice
3 tbsp nutritional yeast
1 tsp Philosophie green dream protein powder
2 tsp garlic powder
Salt & pepper to taste
Dash of paprika
Sun-dried tomatoes to top, optional
Pine nuts to top, optional


  1. Cook the quinoa pasta according to the box directions and set aside.
  2. Roughly chop the carrots, sweet potato and onion. Then add to a large pot covered with water, bring to a boil and cook until veggies are fork-tender.
  3. In a high-speed blender, add: tender veggies (they should still be hot to warm up the sauce), vegetable stock, non-dairy milk, cashews, lemon juice, nutritional yeast, Philosophie green dream, garlic powder, salt, pepper and paprika.
  4. Blend well & drizzle over quinoa pasta.
  5. Top with anything you like – we chose sun-dried tomatoes and pine nuts. ENJOY!

Share this recipe with your friends by clicking the social links above!