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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: EatingWell.com, March 2019


Read the full recipe after the video.

Recipe Summary test

35 mins
55 mins


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

1 cup
342 calories; protein 12.9g; carbohydrates 48.1g; dietary fiber 7.7g; sugars 3.4g; fat 13g; saturated fat 2.1g; vitamin a iu 3375.4IU; vitamin c 18.5mg; folate 49mcg; calcium 42.6mg; iron 3.8mg; magnesium 125.3mg; potassium 462.1mg; sodium 449.3mg; thiamin 1.9mg.

2 1/2 fat, 2 1/2 starch, 1/2 vegetable