Mac n Cheese Pizza

Difficulty: Medium

Makes one large pizza


If there’s one thing I learned in America, it’s that there’s no shame when it comes to some carb on carb action (I knew I liked that place for a reason). I’ve brought that mindset back with me and I’m letting it linger for the duration of the festive season before I take it all back and hit the gym like there’s no tomorrow*.

*Don’t hold me to the gym part.


  • 1 homemade pizza base (or a store-bought one if you’re feeling lazy)
  • 2 cups macaroni
  • 1 cup raw cashews (soaked for 3 hours)
  • 2 cups soy milk
  • 1 tablespoon soy sauce
  • 1 tablespoon vegan Worcestershire sauce (optional)
  • 1 chicken style stock cube
  • 1 teaspoon garlic powder
  • 2 tablespoons cornflour
  • 1/2 cup nutritional yeast
  • Salt and pepper to taste
  • 1/2 cup dry breadcrumbs


  1. Preheat the oven to 180°C and prepare a baking tray.
  2. Cook the macaroni according to the packet instructions and set aside.
  3. Chuck the cashews, soy milk, soy sauce, Worcestershire sauce, stock, garlic, cornflour, nutritional yeast and salt and pepper in a blender and blend until very smooth.
  4. Transfer to a saucepan and cook on medium-high, stirring constantly until it thickens (at least 10 minutes).
  5. Add the sauce to the macaroni and combine well (don’t make it too saucy, you may have some sauce left over for other fun things).
  6. Spread a layer of mac n cheese onto the pizza base and top with breadcrumbs.
  7. Bake for about 20 minutes or until the edges have started to brown.
  8. Remove, slice and serve.