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Vegan Mac'n'Cheese

The best vegan mac'n'cheese ever, I have never eaten a more creamy one. So glad to have had the help of my amazing American friend who used to love mac'n'cheese and follows a vegan diet now. ....and she loved and approved it! And the vegan version is much healthier than the regular version with lots of cheese and cream.

Preparation Time: 20 mins

Cooking Time: 10 mins

Total Time: 30 mins

Servings: 4 people



500 g pasta (e.g. macaroni)

150 g cashews

300 g butternut squash

225 ml oat milk

8 tbsp yeast flakes

1 tsp vegetable stock powder

1/2 tsp smoked paprika powder

1/2 tsp chipotle paste (or more smoked parika powder)

1 tsp tapioca starch (optional)



fresh parsley



1. Soak the cashews in water for a least 2 hours.

2. Peel the butternut squash, cut it into cubes and microwave at 900W for 6 minutes until it is soft.

3. Drain the cashews. Put the cashews, butternut squash, oat milk, yeast flakes and spices into a food processor. Blend until the mixture is super creamy.

4. Cook the pasta according to instructions.

5. While the pasta is cooking, heat the sauce in a large pan on low heat (keep stirring as the mixture will burn otherwise). In a small bowl mix the tapioca starch with a splash of pasta water and add to the sauce while stirring.

6. When the pasta is cooked, add 6 tbsp of the pasta water to the sauce. Drain the pasta and mix with the creamy sauce. Season to perfection with salt and pepper, and top with fresh parsley.


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Vegan Mac’n’Cheese
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