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The Best Vegan Mac and Cheese Recipe
The Best Vegan Mac and Cheese
Servings 6 3/4 cup servings
Calories 538 kcal
-
1-400
gram
box macaroni or another short pasta shape
-
2
cups
raw
unsalted cashews, soaked overnight
-
3
cups
butternut squash
cut into small pieces
-
3/4
cup
almond milk + more as needed
-
1/4
cup
nutritional yeast
-
2
tablespoons
vegan margarine
melted
-
1
tablespoon
olive oil
-
1/2
tsp
garlic powder
-
1/4
tsp
MSG
-
Preheat oven to 350F.
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Toss squash with olive oil and roast in oven until browned and soft.
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Cook pasta according to package instructions.
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While pasta is cooking, process the cashews a high-speed blender, adding almond milk slowly to achieve smooth consistency.
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Add squash and all other ingredients and continue to process until silky, adding more almond milk until desired consistency is reached.
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Toss with hot pasta and serve.