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The cook adds a photo of cashew mac and cheeze as it arrives, packed and labelled.
How it arrives, frozen.
Cashew Mac and Cheeze, an example of the dish
How it looks when it's ready to eat. Example photo (Keith Hanson Jr / Unsplash).

This is an example listing. Real cooks add their own photos of both.

Cashew Mac and Cheeze

Shells in a smoked-paprika cashew sauce with a toasted crumb.

  • Vegan
  • Dairy-free
  • Low-waste packaging

New, no reviews yetby Green Table

Made by Joon

Green Table · The Annex and Yorkville · Commercial kitchen

“Every parent I know wants a mac and cheese that works for a dairy-free table. The potato makes the sauce creamy and the crumb makes it feel like a proper baked dinner.”

Joon trained as a pastry cook and makes every cashew ricotta and mushroom ragù from scratch in a shared commercial kitchen. The kitchen is fully vegan, so there is no cross-contact with meat or dairy.

See everything Joon makes

The recipe

How Joon makes it. 30 min active, 40 min cooking, plus cooling.

Ingredients

  • 300 g wheat pasta shells
  • 150 g raw cashews, soaked in hot water 2 hours
  • 1 medium potato (about 200 g), peeled and diced
  • 3 tbsp nutritional yeast
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 3 tbsp olive oil, divided
  • 60 g breadcrumbs
  • 350 mL water, divided

Method

  1. 1Boil the potato in salted water 12 minutes until soft. Drain, keeping 100 mL of the water.
  2. 2Drain the soaked cashews and blend with the potato, nutritional yeast, half the paprika, the salt, 1 tbsp of the oil and 250 mL water until completely smooth. Add the reserved potato water if needed.
  3. 3Cook the pasta 2 minutes less than the package says. Drain well.
  4. 4Fold the pasta into the sauce and warm gently for 3 minutes. Spoon into foil trays.
  5. 5Toss the breadcrumbs with the remaining oil and paprika. Scatter over the top.
  6. 6Bake at 190 °C for 20 minutes until the crumb is toasted and the centre is hot.
  7. 7Cool in the fridge uncovered in a shallow tray until under 5 °C, within 2 hours of baking.
  8. 8Cover, label with the date and freeze.

The label on your container

Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.

Guilt Free TakeoutBatch GT-0320

Cashew Mac and Cheeze

Ingredients: Wheat pasta, cashew, nutritional yeast, potato, smoked paprika, breadcrumbs, olive oil, salt.

Contains: wheat, tree nuts

Net weight
800 g
Portions
2
Prepared and frozen
Oct 19, 2026
Reheat until
74 °C / 165 °F inside

Prepared by
Green Table
The Annex and Yorkville, Ontario
Commercial kitchen

Keep frozen

Allergens and diet

Contains: wheat, tree nuts

This kitchen also handles soy, sesame. Cross-contact is possible, and a home kitchen is not an allergen-free environment.

Heating and storing

Keep frozen until you're ready to cook or reheat it.

Bake from frozen: cover with foil and bake at 180 °C for 40 minutes, then uncover for 10 to 15 minutes to crisp the crumb. It is ready when it is 74 °C / 165 °F in the centre. Rest 5 minutes before serving.

Keeps: Freezer: 3 months. Once thawed, keep in the fridge and eat within 3 days. Do not refreeze.

Packaging

Reusable tin, return for credit

Washable metal pan. Return it clean at your next pickup for a credit.

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