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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

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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.

Video

Tried this recipe?Mention @thecozyvegankitchen or tag #thecozyvegankitchen!