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Vegan Mac and Cheese with a Smoky Butternut Squash Sauce

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people


  • 8 ounces macaroni elbows
  • 100 grams potato cubed
  • 200 grams butternut squash cubed
  • 100 grams cauliflower cut into small florets
  • 1 cup almond milk unflavored
  • ½ cup cashews
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper optional
  • 1 tbs lemon juice
  • ¼ cup nutritional yeast
  • 1 large clove garlic minced
  • ½ tsp garlic powder
  • 1 tbs olive oil
  • ¼ tsp salt
  • 1/2 tsp dijon mustard
  • 1 tsp white or yellow miso
  • Ground black pepper to taste


  1. Soften the cashews by soaking in hot water for 20 minutes or cold water for 4 hours or more.
  2. Cook macaroni al dente or as per package instructions. Drain, reserving the water, and set aside.
  3. Place potato, cauliflower and butternut squash into a deep pan and cover with water. Bring to a boil for 12 minutes or until soft enough to blend.
  4. Heat oil in a pan and roast garlic until just beginning to brown.
  5. Add sauce ingredients to a blender and blend well until smooth. Add some of the reserved cooking water a little at a time to thin if required. If you roasted the butternut squash (whoo hoo!) it will be lovely and sticky and so take a bit longer to thin out. Adjust salt, pepper and seasonings to taste.
  6. Add pasta to a bowl and cover with your creamy, cheesy sauce.