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Vegan Mac and cheese with butternut squash is healthy and delicious. This Dairy free Mac and cheese sauce is totally plant based.

Easy Vegan Mac And Cheese

This Mac and cheese is creamy, cheesy, and delicious! 

Course Main Course
Cuisine American
Keyword cashews, cheese, easy, gluten free, pasta, plant based diet, recipes, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 20 minutes
Total Time 55 minutes
Servings 6 Servings
Calories 241 kcal
Author admin


  • 1/2 Cup Cashews Unsalted
  • 1 Cup Butternut squash Cooked/puréed
  • 1/4 Cup White onion Cooked
  • 1/4 Cup Carrots Cooked/puréed
  • 1/4 Cup Nutritional yeast
  • 1 Tbso Salt
  • 1 Tbsp Onion powder
  • 1 Tbsp Garlic powder
  • 2 Tbsp Olive oil
  • 2 Cups Macaroni noodles Dry
  • 1 Tsp Turmeric Optional


  1. Soak cashews in water overnight. Drain.

  2. Boil squash, carrots, and onion in water for 20 mins (or until soft)

    Macaroni cheese
  3. Drain and KEEP the water!

  4. In a food processor or blender combine cashews, squash, carrots, and onion.

  5. Blend until smooth. Add as much leftover stockpot water as necessary to get your desired texture. I used approximately 3/4 cup.

  6. Add your spices and olive oil. 

    Macaroni cheese sauce
  7. Pour on top of your desired noodles

    Macaroni cheese sauce

Recipe Video

Recipe Notes

Nutrition Facts
Servings: 6
Amount per serving  
Calories 241
% Daily Value*
Total Fat 11.8g 15%
Saturated Fat 1.9g 10%
Cholesterol 0mg 0%
Sodium 1175mg 51%
Total Carbohydrate 27.2g 10%
Dietary Fiber 4.4g 16%
Total Sugars 3.2g  
Protein 8.5g  
Vitamin D 0mcg 0%
Calcium 23mg 2%
Iron 5mg 25%
Potassium 315mg 7%