This Vegan Mac ‘n’ Cheese is a creamy, comforting dish that swaps dairy for a rich, velvety sauce made from cashews and butternut squash. This plant-based version retains all the cheesy flavours with the help of nutritional yeast and savoury seasonings, while the butternut squash and cashew add a naturally creamy texture. The result is a decadent, yet lighter, take on mac ‘n’ cheese that will impress vegans and non-vegans alike! It’s dairy-free, rich in nutrients, and completely irresistible!
Packed with vitamins, healthy fats, and fibre, this Vegan Mac ‘n’ cheese is not only comforting but also nourishing. Butternut squash is high in vitamins A and C, while cashews provide plant-based protein and healthy fats.
Ingredients
- Butternut squash– Butternut squash adds both natural sweetness and a smooth, creamy texture to the sauce. Peel, cut the butternut into medium pieces, boil, drain and keep aside.
- Cashews– Cashews play a crucial role in many vegan recipes, and in this dish, they create a creamy, indulgent sauce. They are also packed with healthy fats, making this dish both decadent and nutrient-rich. Soak the cashews in hot water for around 30 minutes so they become soft and are easily blended.
- Nutritional yeast– No vegan mac ‘n’ cheese is complete without a sprinkle of nutritional yeast (otherwise known as ‘Nooch’). Nutritional yeast is packed with B vitamins, has a cheesy, savoury flavour and is a key ingredient in vegan ‘cheesy’ sauces.
- Light miso paste-Light miso paste has and has a milder, less salty taste compared to its darker version. It adds a subtle umami richness that helps elevate the savoury flavour of the cheese sauce
- Plant-based milk- you can use unsweetened almond, oat or soy mil for this recipe. Alternatively you can try my nut milk recipe (omitting the date as it’s better to use unsweetened milk in savoury dishes).
- Pasta– Traditionally this dish uses macaroni but I used ‘radiatori’ pasta this time and it worked well. You can use macaroni or your favourite pasta for this dish.
- Smoked paprika- Smoked paprika lends a subtle smokiness that works well in “cheesy” dishes.
- Panko breadcrumbs-Panko breadcrumbs are sprinkled on top of the mac ‘n’ cheese before grilling, where they become crispy and golden, adding a delightful crunch to each bite.
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Ingredients
- ½ butternut squash, peeled, boiled and drained
- 1 cup raw cashews, soaked in hot water for around 30mins, drained
- 1 cup plant-based milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 3 tablespoon nutritional yeast
- 1 tablespoon white miso paste
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ½ packet pasta of choice, cooked and drained
- ¼ cup Panko breadcrumbs
- Fresh parsley, chopped finely
Instructions
- Preheat the oven to 200°C.
- In jug of high speed blender add butternut squash, soaked cashews and plant-based milk. Blend until smooth.
- Then add salt, black pepper, smoked paprika, nutritional yeast, miso paste, garlic and lemon juice and blend further until all ingredients mixed well.
- To a large pot add oil and cooked pasta. Stir in butternut/ cashew mixture well. Cook over a medium heat for around 5mins.
- Transfer pasta to an oven dish. Sprinkle panko breadcrumbs evenly over top of pasta.
- Place dish under grill for around 8-10 mins, until breadcrumbs become slightly brown. Remove from grill and sprinkle chopped fresh parsley.
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