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! Source:, March 2019

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Put a large pot of water on to boil.

  • Combine breadcrumbs, parsley and oil in a small bowl. Set aside.

  • 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.

  • Add pasta to the boiling water and cook according to package directions, stirring occasionally. Drain and return to the pot.

  • 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.

  • 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 Facts

342 calories; 13 g total fat; 2.1 g saturated fat; 449 mg sodium. 462 mg potassium; 48.1 g carbohydrates; 7.7 g fiber; 3 g sugar; 12.9 g protein; 3375 IU vitamin a iu; 18 mg vitamin c; 49 mcg folate; 43 mg calcium; 4 mg iron; 125 mg magnesium; 2 mg thiamin;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Love all the veggies mixed in with the noodles! Delicious. Read More
Rating: 4 stars
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. Read More