This homemade all-natural creamy vegan Mac & Cheese uses less than 10 ingredients and around 45 minutes from scratch or 20 minutes, with the prepped sauce!
Even with the sumer sun shining, you can never go wrong with a good ol’ bowl of comfort food. This Vegan mac & cheese hits the spot!
The sweet richness of butternut squash, paired with cashew nuts, nutritional yeast and a selection of herbs/spices make for a super creamy, rich Vegan cheese sauce.
Plus, although this recipe can take around 45 minutes of your time when making completely from scratch, you can also whip up a large batch of the sauce to keep chilled/frozen in an airtight container and then simply mix into some cooked pasta for a dinner that can be whipped up in under 20 minutes.
The recipe is also super customisable – I love to chuck in additional veg to the dish. Especially peas and other green veg!
Creamy Vegan Mac & Cheese Recipe:
Makes: 2 servings
Preparing Time: 45 minutes
Ingredients
- 2 cups/200 gr macaroni pasta
- 1/2 cups cashews
- 1/4 cup nutritional yeast
- 2 tbsp olive oil
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1/8 tsp cumin
- salt & pepper
- 1/2 butternut squash
Directions
- To make the vegan “cheese” sauce, begin by roasting 1/2 butternut squash at 180º for 30 minutes-40 minutes, till tender.
- Scoop out the butternut squash flesh into a high-speed food processor or blender.
Add the rest of the ingredients and blend until smooth.
Add a bit of water to achieve the consistency you like – more runny or not. Voila! Delicious vegan cheese sauce!
- Boil the pasta following the package instructions.
- Enjoy hot!
Serving suggesting – lay a plate with your favourite green leaves (I used lamb’s lettuce leaves), then add the pasta and sauce on top for the perfect vegan mac & cheese.
To save this creamy vegan mac & cheese recipe for later:
Creamy Vegan Mac & Cheese
This homemade all-natural creamy vegan Mac & Cheese uses less than 10 ingredients and around 45 minutes from scratch or 20 minutes, with the prepped sauce!
Ingredients
- 2 cups/200 gr macaroni pasta
- 1/2 cups cashews
- 1/4 cup nutritional yeast
- 2 tbsp olive oil
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1/8 tsp cumin
- salt & pepper
- 1/2 butternut squash
Instructions
- To make the vegan "cheese" sauce, begin by roasting 1/2 butternut squash at 180º for 30 minutes-40 minutes, till tender.
- Scoop out the butternut squash flesh into a high-speed food processor or blender.
- Add the rest of the ingredients and blend until smooth.
- Add a bit of water to achieve the consistency you like - more runny or not. Voila! Delicious vegan cheese sauce!
- Boil the pasta following the package instructions.
- Enjoy hot! - Serving suggesting - lay a plate with your favourite green leaves (I used lamb's lettuce leaves), then add the pasta and sauce on top for the perfect vegan mac & cheese.
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