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, 1/2 tablespoon dijon mustard, 1/8 teaspoon nutmeg, 1/4 cup nutritional yeast, 1 tablespoon white miso paste, and salt and pepper to taste, and blend until smooth.

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 1/2 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

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