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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


  • 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)


  • Dive the butternut into 3cm cubes, drizzle in olive oil, fresh rosemary and thyme and roast at 180ยบ 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