Vegan Mac & Cheese

Vegan Mac & Cheese

Recipe by mrsslimonplantsCourse: Main


Prep time


Cooking time


Total time






  • 1 pack of whole wheat macaroni pasta

  • 2 cups unsweetened soy milk

  • 1.5 cup roasted mashed butternut squash

  • 2/3 cup cashews soaked in hot water (for an hour) or use hemp seeds

  • 1/4-1/3 cup nutritional yeast

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika (+/-)

  • 1/2 tsp mustard powder

  • 1/2 tsp turmeric powder

  • Juice of a lemon

  • salt per your taste

  • For bread crumbs
  • 1 cup bread crumbs

  • 1 tbsp vegan butter (Optional, I omitted this)

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/4 tsp smoked paprika


  • Preheat oven to 425 F. Cut a small/medium size butternut squash in half, remove seeds, lay flat on a baking tray and bake at 425 for 30-35 minutes or until its soft.
  • Cook 1 box of whole wheat macaroni till al dente, drain and keep aside. Once squash is baked, let cool, remove skin, transfer to a high speed blender with all the spices, lemon juice, drained cashes, plant milk and blend till smooth. Taste/adjust spices and plant milk. You want make sure the sauce is little runny as it thickens when it bakes.
  • Transfer macaroni back to the pot, pour cheese sauce, give it a good mix. Pour macaroni onto a glass baking (8×10) tray. In a separate bowl add 1 cup of bread crumbs with your desired spices (I used 1/4 tsp garlic/onion/smoked paprika). Give it a good mix. If you wish, add 1 tbsp of melted vegan butter if you wish and give it a good mix. Add these crumbs on top of macaroni as a top layer. Bake at 400 F covered with foil paper for 20-25 minutes. For the last 5 minutes of baking, remove the foil paper, this will allow bread crumbs to become golden. Let cool and enjoy with your favorite hot sauce on top or by itself.


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