Vegan Mac & Cheese

Vegan Mac & Cheese

2 Reviews
From:, March 2019

Mac and cheese no longer has to be off the menu if you don't do dairy. A blend of hearty cauliflower, butternut squash, cashews and nutritional yeast gives this vegan macaroni and cheese the gooey, cheesy texture and flavor of traditional mac, without a bit of dairy!

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup fresh whole-wheat breadcrumbs, toasted
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups cauliflower florets
  • 1½ cups cubed butternut squash ( ½-inch)
  • 1 cup raw cashews
  • 8 ounces whole-wheat elbow pasta
  • 1 cup no-chicken broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • ¾ teaspoon salt


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Put a large pot of water on to boil.
  2. Combine breadcrumbs, parsley and oil in a small bowl. Set aside.
  3. Add cauliflower, squash and cashews to the boiling water; cook, stirring occasionally, until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer the cauliflower, squash and cashews to a blender.
  4. Add pasta to the boiling water and cook according to package directions, stirring occasionally. Drain and return to the pot.
  5. Add broth, nutritional yeast, mustard, vinegar, garlic powder, onion powder and salt to the blender; puree until smooth. Add the sauce to the pasta and stir until well coated. Transfer to an 8-inch baking dish and top with the reserved breadcrumb mixture.
  6. Bake until heated through, 20 to 25 minutes.
  • To make ahead: Prepare through Step 5. Refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.
  • Learn more about how to make this vegan mac & cheese.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 342 calories; 13 g fat(2 g sat); 8 g fiber; 48 g carbohydrates; 13 g protein; 49 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 3,375 IU vitamin A; 18 mg vitamin C; 43 mg calcium; 4 mg iron; 449 mg sodium; 462 mg potassium
  • Nutrition Bonus: Vitamin A (68% daily value), Vitamin C (30% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ fat, 2½ starch, ½ vegetable

Reviews 2

June 12, 2019
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By: Healthy Food Fanatic
Love all the veggies mixed in with the noodles! Delicious.
April 07, 2019
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By: Jen
Very filling and my 8 yo and 10 yo liked it. I didn’t tell them it was Mac and cheese, just pasta with a sauce. I felt good about all the protein and veggies they were getting. Made it with gluten free noodles for my a family member with Celiac. Could make 2 batches of the sauce from one head of cauliflower and one butternut squash and freeze for a quick dinner in the future.
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