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We’ve taken this creamy bowl of emotionally satisfying fond memories to a whole new level of guilt free, oil free, dairy free (can totally be Gluten free too) while still maintaining its integrity and making sure above all it remained wicked delish!

  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 8-12 servings 1x


  • 1lb. Macaroni
  • 1 LG White onion, diced and steam sautéed until translucent
  • 1 cup Raw Cashews, soaked in water for couple hours then drained
  • 3 cups Unsweetened Soy milk
  • 1/2 cup Garlic, boiled soft (roughly 17-18 cloves)
  • 1/2 cup White wine
  • 3 TBSP Nutritional yeast
  • 2 TBSP Red or White Miso
  • 1 tsp. Onion powder
  • 1 tsp. Smoked paprika
  • 1/2 tsp. Black pepper
  • 1/2 tsp. White pepper
  • 1/2 tsp. Salt
  • *1/2 tsp. Turmeric optional, for color



  1. Cooked until done, strained- do not rinse to cool.  Add back to pot it was cooked in while still hot.

Wicked Cheez Sauce

Makes 8 cups/2 Quarts

  1. Dice and steam sauté the Onion with a splash or two of water or wine, no oil is needed, no need to bother with the extra empty calories.
  2. Add warm onions and rest of ingredients to high powered blender.
  3. Blend all ingredients for couple minutes making sure mixture is wicked smooth.
  4. Add about half of the sauce to the drained hot pasta and mix well.
  5. Plate as is maybe with a bit of fresh herb garnish, Thai chilis and don’t forget the Sriracha or make a Wicked Baked Mac and Cheez. Serve with quick wilted greens and fresh steamed veggies.
  6. Save the other half of sauce for tomorrow


If baking – follow method above then place in ramekins or large casserole dish, top off with a little extra sauce, sprinkle with crispy crumb topping and bake 15 minutes at 350 until golden brown.

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