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    Home » Vegan

    Vegan Mac & Cheese {Cashew-Free!}

    May 21, 2018 by Emily Cooper 10 Comments

    Jump to Recipe·Print Recipe
    Vegan Mac and Cheese Recipe Collage with Text Overlay
    Vegan Mac and Cheese Recipe Collage with Text

    Vegan Mac and Cheese Recipe (Cashew-Free!) -- A dairy-free and plant-based mac & cheese recipe that doesn't require any prep or nuts. A quick & easy healthy dinner idea that is full of protein, fiber, and plant power!

    Vegan Mac and Cheese Recipe in Bowl with Fork

    I received free samples of Banza mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Banza and am eligible to win prizes associated with the contest. I was not compensated for my time. Thanks for supporting the partners that keep Sinful Nutrition running!

    As much as I loathe melty, stringy dairy cheese, I equally huff at vegan "cheez" that calls for a pound and a half of soaked, sprouted, baptized, what have you nuts, and/or an ingredient list that gives a CVS receipt a run for its money. Delicious? Yes, most times it is. Would I actually make it though? 99.99% of the time, no. So I had to make one that fit the Sinful Nutrition bill!

    What makes this vegan mac and cheese delicious and healthy

    • Banza pasta shells (or your favorite pasta shell)
    • light coconut milk
    • frozen and thawed cubed butternut squash
    • garlic clove
    • arrowroot starch (or cornstarch if not strictly gluten-free)
    • dijon mustard
    • nutmeg
    • nutritional yeast
    • white miso pasta
    • salt and pepper

    How to make this vegan mac and cheese recipe

    Start by cooking one 8 ounce box of Banza pasta shells (or 8 ounces of your favorite pasta shell) according to package instructions, and setting aside. Meanwhile, in a high-powered blender or food processor, combine 1 cup of canned light coconut milk, 1 cup frozen and thawed cubed butternut squash, 1 garlic clove, 1 tablespoon arrowroot starch or cornstarch, ½ tablespoon dijon mustard, ⅛ teaspoon nutmeg, ¼ cup nutritional yeast, 1 tablespoon white miso paste, and salt and pepper to taste, and blend until smooth.

    Vegan Cheese Sauce in Blender

    Heat a large, deep skillet over medium heat. Add the sauce, and bring to a boil. Reduce the heat to medium-low, and simmer until the sauce starts to thicken. Add the cooked pasta, stir to combine, and serve.

    Pro Tips:

    • If you don't have squash, mashed sweet potato can be used as well.
    • If your sauce gets too thick, thin it out with some of your pasta water, or with extra coconut milk.
    • You can find miso paste in most grocery stores in the refrigerated section, or your local Asian market.

    FAQs

    Can you freeze this?

    Technically, yes. It can be frozen together, but the taste and texture may be altered when thawed and reheated. My recommendation is to freeze the sauce separately, and when ready to enjoy, thaw in the refrigerator overnight, and cook pasta when serving.

    How long does this mac and cheese last?

    For best taste/quality, I would enjoy this within 4 days from making, but is best enjoyed immediately.

    I don't have a blender. Can I still make this?

    Yes! Just simply swap out the cubed squash for frozen and thawed pureed squash, or even mashed sweet potato, and mince garlic, or swap for ½ teaspoon garlic powder, and make right in your skillet. Simply whisk until smooth, heat, and add your pasta!

    Vegan Mac and Cheese Recipe with Banza Box

    Money-saving tips for this vegan mac and cheese recipe:

    Use store brands. Utilize store brands for items like mustard, coconut milk, nutmeg, and squash. Store brands are often less expensive options that don't sacrifice flavor or quality.

    more vegan recipes:

    Vegan Black Bean Sweet Potato Burrito
    Dairy-Free Penne Vodka

    Lentil Cauliflower Tacos

    Did you make this recipe? Leave me a comment & a rating to let me know how it came out!

    Vegan Mac and Cheese Recipe Hand Holding Bowl

    Pin this to your Pasta board!

    Print
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    #AD |Vegan Macaroni & Cheese Recipe (Cashew-Free!) -- A #dairyfree and #plantbased mac & cheese #recipe that doesn't require any prep or nuts for a quick & easy healthy #dinner idea that is full of #protein, fiber, and plant power! | @sinfulnutrition | @eatbanza | #glutenfree | #vegan | #vegetarian | #pasta | #macandcheese | #maindish |

    Vegan Mac & Cheese {Cashew-Free}


    ★★★★★

    5 from 5 reviews

    • Author: Emily Cooper, RDN
    • Total Time: 25 mins
    • Yield: 2-3 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    A dairy-free and plant-based mac & cheese recipe that doesn't require any prep or nuts. A quick & easy healthy dinner idea that is full of protein, fiber, and plant power! 


    Ingredients

    Units Scale
    • 1 (8 oz) box Banza pasta shells
    • 1 cup light (or full-fat) canned coconut milk
    • 1 cup frozen, cubed butternut squash, thawed
    • 1 clove garlic
    • 1 tablespoon arrowroot starch (or cornstarch if not strictly gluten-free)
    • ½ tablespoon Dijon mustard
    • ⅛ teaspoon ground nutmeg
    • ¼ cup nutritional yeast
    • 1 tablespoon white miso paste
    • salt and pepper, to taste

    Instructions

    1. Cook pasta according to package instructions. Set aside.
    2. In a high-powered blender, combine remaining ingredients.
    3. Blend on high until smooth.
    4. Heat a large, deep skillet over medium heat.
    5. Add sauce, and bring to a boil.
    6. Reduce to a simmer, stirring occasionally until thickened.
    7. Add pasta, and stir to combine, and serve
    • Prep Time: 10 mins
    • Cook Time: 15 mins
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: American

    Keywords: vegan, vegetarian, dairy-free, nut-free, pasta, macaroni

    Did you make this recipe?

    Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

    Make it a great day!

    Homemade or store-bought mac & cheese?

    What's your favorite type of noodle to use for mac & cheese?

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    Reader Interactions

    Comments

    1. Deborah Brooks

      May 21, 2018 at 8:03 am

      Great idea to use coconut milk for mac and cheese never thought of that! Looks creamy and delish

      ★★★★★

      Reply
    2. Elysia

      May 21, 2018 at 12:28 pm

      Love this version of mac and cheese! Looks so creamy and delicious!

      Reply
    3. jill conyers

      May 22, 2018 at 7:03 pm

      How did I miss hummus week? One fo the best foods ever.

      Reply
    4. GiGi Eats

      May 23, 2018 at 1:02 pm

      OMG I AM SOOO MIMICKING THIS SAUCE!!!!! It sounds to die for!! 🙂

      Reply
    5. Julie Andrews

      June 01, 2018 at 4:06 pm

      Yum! This looks so creamy!

      Reply
    6. Farrah

      July 09, 2018 at 5:11 pm

      I love chickpea pasta!! <3! I'm not a huge fan of cheese, so I'm definitely looking forward to this version! *-*

      Reply
    7. Cara

      January 03, 2022 at 9:57 am

      This is such a solid option for allergy-friendly mac and cheese! Well definitely be saving to share

      ★★★★★

      Reply
    8. Sandhya Ramakrishnan

      January 03, 2022 at 12:36 pm

      We love mac and cheese and have a hard time making it vegan. This sounds like a great idea and we love butternut squash. I have a few from my garden that I have froze and will be using that to make this.

      ★★★★★

      Reply
    9. Beth

      January 03, 2022 at 2:08 pm

      I am lactose intolerant so I love this recipe and will be making it over and over again. Thank you!

      ★★★★★

      Reply
    10. Priya Srinivasan

      January 03, 2022 at 3:02 pm

      Vegan mac and cheese sound delicious! Love that sauce and great idea to use coconut milk! I m definitely trying this!

      ★★★★★

      Reply

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