Go Back
A round white dish contains baked vegan mac n cheese, topped with golden breadcrumbs and garnished with parsley. The creamy pasta is on a rustic white wooden table, with a metal serving spoon visible on the side.

Vegan Mac 'n' Cheese

Print Recipe Pin Recipe
Ingredients Method Video

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

Method
 

  1. Preheat the oven to 200°C. 
  2. In jug of high speed blender add butternut squash, soaked cashews and plant-based milk. Blend until smooth.
  3. Then add salt, black pepper, smoked paprika, nutritional yeast, miso paste, garlic and lemon juice and blend further until all ingredients mixed well.
  4. To a large pot add oil and cooked pasta. Stir in butternut/ cashew mixture well. Cook over a medium heat for around 5mins.
  5. Transfer pasta to an oven dish. Sprinkle panko breadcrumbs evenly over top of pasta.
  6. Place dish under grill for around 8-10 mins, until breadcrumbs become slightly brown. Remove from grill and sprinkle chopped fresh parsley.

Video