OMG. VEGAN MAC AND CHEESE?!
I think everyone needs this recipe in their life.
This sauce is creamy, decadent, comforting and so perfect when paired with a bowl of pasta. If you couldn’t tell from my many pasta recipes, pasta is my favorite food.
When I decided to eat healthier, I definitely was not going to give it up! There are so many healthy pasta alternatives and ways to make creamy, yummy sauces without dairy or harmful ingredients.
I used quinoa pasta for this recipe (I get the one from Trader Joe’s) but you can use any pasta you like.
Butternut squash is amazing for your health! That is why I decided to add it into this mac and cheese. Mac and cheese is often filled with cheese and is very high in fat – this is a much healthier twist on a classic. Butternut squash is great for digestion, it is high in Vitamin A and is filled with fiber and beta carotene.
You can also use sweet potato if you don’t have access to butternut squash, it will work just fine!
You all have to make this!
Butternut Squash Benefits
- Heart healthy
- High in potassium
- Rich in folate
- Reduces inflammation
- Supports bone health
- Prevents breast cancer
- Rich in antioxidants
- Filled with Vitamin C
- Great source of B vitamins
High Speed Blender
This meal is super easy to make and takes less than 20 minutes to throw together. To get a sauce that is completely smooth, you do need a really good high-speed blender. I have a Vitamix.
I have a tip – get a refurbished Vitamix! I got mine for like $240 bucks…best investment EVER!
If you make this recipe, I would love to see your creations. Snap a picture and tag me on Facebook or Instagram @CodeGreenWellness. Also, don’t forget to follow me on Instagram!
You guys, I am obsessed with this recipe and make it all the time. I hope you enjoy it as much as I do. In addition, if you have extra sauce at the end, you can store it in the fridge for up to 4 days…YAY! It should freeze fine too.
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Vegan Butternut Squash Mac and Cheese
- 16 oz pasta (I used quinoa pasta)
- 3 cups butternut squash you can sub sweet potato
- 1 cup raw cashews
- 1.5 cups cooking liquid from boiling cashews and squash
- 1/4 cup nutritional yeast
- 1 tsp pink salt
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- 1 lemon juiced
- 1/4 tsp turmeric powder optional
- Boil pasta, strain and set aside when done cooking
- While pasta is cooking, boil the butternut squash and cashews in a separate pot. Boil the cashews and butternut squash until fork tender (10 minutes-ish)
- Save 1.5 cups of the cooking water to blend your sauce!
- Add cashews and butternut squash to a high-speed blender along with all other ingredients besides the pasta. Blend until completely smooth.
- Pour over pasta and enjoy!
In good health,
join the conversation
This recipe is so delicious. My family loved it!!! I forgot to include the lemon juice and it tasted amazing. Next time I will try it with the lemon juice.
Thanks for sharing your recipes!!
I love to use this as a cheese sauce for tacos!! What would be the best way to reheat the cheese sauce; stove or microwave?
You can reheat both ways! Either will work.
I don’t have a blender…will it work with my old fashioned potato masher ?
You really do need a good blender for this recipe to get the sauce perfectly smooth