Dinner Recipe

Vegan Butternut Mac and Cheese

vegan mac and cheese instagram

Cashew Nut Based Mac & Cheese Recipe

Instead of using a plant based cheese, I’ve opted for a cashew base instead. They’re rich, creamy and perfect for making a thick sauce such as a cheesy one (made cheesy using nutritional yeast). It takes 30 minutes from start to finish and is perfect for a cosy night in. Let’s get to the recipe!

Breakdown of Ingredients

Macaroni – To make a classic mac & cheese you need to start with macaroni pasta. This can easily be swapped for gluten free, just be sure to check the cooking times.

Cashews- Rich and creamy, they make a perfect base for a thick vegan sauce. You can use them for a bechamel sauce.

Nutritional Yeast- This is a common ingredient found within vegan cooking/ vegetarian cooking as it has a nutty, slightly cheesy flavour to it. It’s often added to pestos, sauces and salads to give them a bit of depth.

Seasoning- With any sauce it’s important to season, make sure to taste test adding a little more salt, pepper and paprika if needed. I like using smoked paprika as it gives a lovely warmth to the dish.


vegan mac and cheese recipe

vegan mac and cheese instagram

Cashew Based Mac & Cheese

Using cashew nuts and nutritional yeast, this cheesy mac & cheese is completely vegan friendly. It's also gluten free if you swap the pasta for a GF option.
Prep Time 5 mins
Cook Time 30 mins
Servings 2 People

Ingredients
  

  • 100 g cashew nuts 3/4 cup
  • 125 ml plant based milk (I used a thick one such as a full fat oat milk)
  • 2 tbsp nutritional yeast
  • 1/2 tsp mustard
  • 1 tsp turmeric
  • 1/2 tsp smoked paprika
  • Pinch chilli flakes
  • Pinch salt & pepper
  • 1/2 small butternut squash
  • 3-4 sprigs fresh rosemary & thyme
  • 160 g servings of Macaroni (around 2 portions)

Instructions
 

  • Dive the butternut into 3cm cubes, drizzle in olive oil, fresh rosemary and thyme and roast at 180º for 30 minutes
  • Add the macaroni pasta to a pot of water and bring to a boil for 15 minutes (might be less depending on cooking instructions)
  • In a blender / powerful food processor, add the cashews, milk, nutritional yeast, mustard, and spices and blend till creamy smooth
  • Drain the water from the pasta and add the sauce to heat through, adding in the roasted butternut
  • Taste test, adding a generous pinch of salt & pepper or maybe more chilli and enjoy

If you like this recipe why not try my truffled cheesy pasta recipe (the cheesiest yet).

cheesiest vegan pasta recipe

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