Chef Brianna Gallo of PLVNT food specializes in plant-based cuisine. From her health-focused arsenal of recipes, she presents her take on the stomach-filling, soul food fan-favorite mac & cheese.

Why Plant-Based?
There are a number of reasons to consider a plant-based diet. For starters, it can make a direct impact on your health. Planet-based diets are rich in protein, iron, calcium and other essential vitamins and minerals. These nutrients tend to be low in saturated fat, high in fiber and packed with antioxidants. All of which can help mitigate some of the modern world’s biggest health issues like obesity, heart disease, diabetes, and cancer.

Never thought your mac & cheese could be good for you, right?


2 cups raw unsalted cashews
1 cup vegan unsweetened almond milk yogurt
3 1/2-4 cups of water
1/8 cup ground annatto
2 tbs. ground turmeric
3 tbs. LEVO flower-infused coconut oil
3 tbs. garlic powder
3 tbs. onion powder
2 tbs. pink Himalayan salt
Elbow macaroni
1 cup breadcrumbs
2 tbs. melted vegan butter


1.  In a blender, blend your cashews, yogurt, water, annatto, turmeric, infused coconut oil, garlic & onion powder, & salt until completely smooth.  Adjust the water content to your desired thickness.
2.  Cook your pasta according to package instructions & drain.
3.  Mix your pasta and sauce together, and transfer to a baking dish or cast iron skillet.  Top with breadcrumbs and drizzle with melted butter.
4.  Place under your broiler for about a minute until golden brown and crisp.\

Tune in for more savory recipes with PLVNT.

Share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.

All images by PLVNT / Recipe by Chef Brianna Gallo.

You've successfully subscribed to LEVO
Welcome back! You've successfully signed in.
Great! You've successfully signed up.
Your link has expired
Success! Your account is fully activated, you now have access to all content.