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The Best Vegan Mac and Cheese Recipe

The Best Vegan Mac and Cheese
Course Main Course
Cuisine vegan
Keyword vegan recipes
Servings 6 3/4 cup servings
Calories 538 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F.
  2. Toss squash with olive oil and roast in oven until browned and soft.
  3. Cook pasta according to package instructions.
  4. While pasta is cooking, process the cashews a high-speed blender, adding almond milk slowly to achieve smooth consistency.
  5. Add squash and all other ingredients and continue to process until silky, adding more almond milk until desired consistency is reached.
  6. Toss with hot pasta and serve.