Mac and Cheeze Bites (Vegan/GF)

A few weeks ago  I made a spicy, vegan cashew cheese sauce for french fries and then had the idea to turn it into little macaroni bites and the result was pure bliss! I could truly eat this sauce on everything (and have!), but these little bites make a perfect appetizer or addition to your lunch box. 

Mac and Cheeze Bites

Mac and Cheeze Bites


  • 1 cup raw cashews or cashew pieces soaked in water overnight
  • 3 TBSP nutritional yeast
  • 1/4 cup warm water
  • 3 TBSP hot sauce (I always use Frank's Red Hot)
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/4 tsp cracked black pepper
  • 1 tsp salt
  • 1 TBSP coconut flour
  • 2.5 cups gluten-free elbow pasta cooked al dente (I used brown rice pasta)
  • Cooking oil spray (I use avocado)


  1. Preheat oven to 350F and spray a silicon mini muffin tin with oil - if using a standard mini muffin tin use liners so bites pop out easily.
  2. Cook gluten-free pasta until al dente (usually 2 minutes less than package instructions), rinse with cool water and drizzle with olive oil.
  3. Combine soaked and rinsed cashews, hot water, hot sauce, nutritional yeast and spices in a high-speed blender or food processor until smooth.
  4. Fold 1 TBSP coconut flour into smooth sauce to thicken.
  5. Combine sauce and cold pasta.
  6. Place 1.5 TBSP of mac and cheeze into each muffin spot and press down to pack in.
  7. Bake in oven for 10 minutes, allow the bites to cool and gently pop out
Vegan and gluten free mac and cheeze bites made with  a creamy, spicy cashew cheese sauce and gluten free pasta.



Madeline TagueComment