Mac No Cheese is a comforting vegan twist on the classic mac and cheese recipe. Instead of dairy, this dish uses a thick and creamy butternut squash sauce. Cashews add extra richness, while nutritional yeast provides that familiar cheesy flavor. As a result, you get all the creaminess of mac and cheese without any dairy products.
This recipe is perfect for busy weeknights. The sauce comes together quickly, and the ingredients are simple and wholesome. In addition, the dish reheats well, making it excellent for meal prep. You can cook a big batch, store it in the fridge, and enjoy creamy pasta throughout the week.
The butternut squash creates a silky base, while cashews blend smoothly for extra creaminess. Nutritional yeast gives the sauce its savory, cheesy taste. Garlic, onion, and a touch of lemon juice add depth and brightness. Toss it all with your favorite pasta, and you have a warm, satisfying meal.
Mac No Cheese Pasta is also versatile. You can add vegetables such as broccoli, peas, or spinach for extra nutrition. You can also top it with breadcrumbs and bake it for a heartier version. This flexibility makes it a dish that everyone can enjoy in different ways.
Because it is vegan, dairy-free, and easy to prepare, Mac No Cheese Pasta is a recipe that fits perfectly into a plant-based lifestyle. It delivers comfort food vibes while staying healthy and nourishing.
This Mac No Cheese Pasta recipe proves that you don’t need dairy to enjoy a bowl of creamy, cheesy pasta. It is simple, flavorful, and filling. Serve it fresh, store it for later, or share it with friends. Either way, it is a dish that always satisfies.
Mac No Cheese
Ingredients
- 500 g 18oz macaroni pasta
- 1 head butternut squash 28oz cooked
- 1 head garlic
- 1/2 cup cashews
- 1.5 tsp turmeric
- 1.5 tsp smoked paprika
- 2 tbsp apple cider vinegar
- 1/2 cup nutritional yeast
- 1.5 cup oat milk - adjust as needed
- 1.5 tbp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 cup vegan cheese grated optional
Instructions
- Start by soaking the cashew nuts in hot water or boiling them for 10 minutes.
- Wash the butternut squash and chop it into chunks. It’s not necessary to peel it, as the peel softens during the roasting process and will be blended later.
- Chop the tip of the garlic head off. On a lined baking tray, assemble the squash with the garlic.
- Drizzle with olive oil, and season with salt and pepper. Turn the garlic upside down.
- Roast at 180 degrees C (395 F) until it is tender and you can easily pierce it with a fork.
- Once it has cooled a little, squeeze the garlic out of its skin and blend it with non-dairy milk, the softened cashew nuts, nutritional yeast, spices, and apple cider vinegar. Adjust the consistency with non-dairy milk until it’s thick and creamy.
- Cook the pasta according to the package instructions and toss it with the butternut squash sauce.
- You can enjoy it as is or add to a rectangular baking pan and top it with some vegan cheese and bake it in the oven until it’s golden brown and bubbly.