Pimento Olive Mac and Cheese

Pimento Olive Mac and Cheese

Pimento Olive Mac and Cheese

I happen to be one of those people who Loves Olives and I know there are many more of you out there! I also know there is a rare breed of people that hate olives (scratching my head?) Not to worry becasue this is a super creamy, cheesey and absolutely delicious Mac and Cheese recipe on it’s own. So if you feel you have to, just toss the Olives!!

Serves 4



8 oz of Macaroni Shells or any small pasta

1/2 cup sliced Pimento Olives

1/3 cup Terrasoul Mylk Cashews soaked

1 Medium Potato

1 Carrot

1/3 of a Small Onion

3 cloves of Garlic

1/3 cup Nutrional Yeast

1 cup Vegan Shredded Cheddar ( I like Follow Your Heart, 365 Wholefoods, Good Planet Foods brands)

1 tsp of Yellow Mustard

1/4 tsp Smoked Paprika

1/2 - 1 cup Water (from cooking Veggies) or Plant Based Milk

Salt & Pepper to taste


1. Soak the Cashews in hot water for at least 30 minutes. Rinse and set aside

2. Boil the Potato, Carrot, Onion and Garlic for about 15 minutes or until the Potato and Carrot are tender

3. In a high speed blender, blend the boiled veggies with either water or milk, Nutrtional Yeast, Mustard and Spices until creamy

4. Add in the Cashews and blend again until completely smooth and creamy

5. Add in the Shredded Cheese and blend one more time until desired consistency. Feel free to add more liquid if necessary

6. Cook the Pasta according to pacakge directions

7. Pourt Cheese sauce over the cooked pasta and add in the Olives. Mix well and serve