There’s something about easy, creamy vegan mac and ‘cheese’ that just brings me straight back to childhood. As the days are getting shorter here, I’m starting to crave more comforting, hearty meals, and this vegan mac and ‘cheese’ totally hits the spot. This mac and ‘cheese’ is surprisingly veggie-packed, relying on butternut squash as the base for the sauce. I also add roasted broccoli and mushrooms for an extra nutrient punch and a bit of a crunch.
I posted this mac and ‘cheese’ on my Instagram Stories and you all went crazy for it! I don’t think I’ve ever gotten so many messages requesting a recipe, and I understand why! This mac and ‘cheese’ is irresistibly creamy, hearty, and hits the spot for mac and ‘cheese’- without the dairy.
Nutritional yeast is the key player in this mac and ‘cheese’ recipe. Nutritional yeast flakes lend a cheesy flavor, while also being packed with B-vitamins and protein. Just one-quarter cup of nutritional yeats packs 8 grams of protein and 3 grams of fiber. I love nutritional yeast, so I tend to use a pretty heavy hand. This is one of the keys to getting the creamy, cheese-like taste of this mac and ‘cheese’.
If mac and cheese isn’t your thing, you can also use this ‘cheese’ sauce on nachos, quesadillas, or on top of roasted vegetables. This is the perfect recipe to make a double batch of, as you can store it in the fridge to use throughout the week! It also freezes really well.
If you want to make this vegan mac and cheese extra delicious, feel free to add the combined pasta and cheese sauce to a baking dish and sprinkle with bread crumbs and your favorite vegan ‘cheese’ shreds.
Finally, if you have leftovers of this recipe and want to reheat it, I suggest you do so by adding a splash of plant-based milk when reheating it. This will bring back the creaminess of the original recipe after sitting in the fridge.
I hope you love this recipe as much as I do!
Easy Vegan Mac and Cheese
This easy vegan mac and cheese recipe is the perfect comforting, warming meal when you're craving something hearty and delicious.
- 1 medium butternut squash Cubed (doesn't need to be peeled)
- 1/2 cup nutritional yeast
- 1 cup vegetable stock Plus more as needed
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sriracha
- 1 lemon Juiced
- 1 tbsp miso paste Can be substituted with 1 tsp salt
- 1/4 tsp ground pepper
- 454 grams uncooked pasta
Steam cubed butternut squash until fork tender (about 10 minutes).
Cook pasta as per package instructions.
Once butternut squash is steamed, blend butternut squash with nutritional yeast, onion powder, garlic powder, sriracha, pepper, lemon juice, vegetable stock, and miso paste. Blend until smooth, adding more vegetable stock if required.
Combine cooked pasta and cheese sauce and enjoy!
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