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!

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.

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!

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!

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Vegan Mac & Cheese {Cashew-Free}
- Total Time: 25 mins
- Yield: 2-3 1x
- Diet: Vegan
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
- 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
- Cook pasta according to package instructions. Set aside.
- In a high-powered blender, combine remaining ingredients.
- Blend on high until smooth.
- Heat a large, deep skillet over medium heat.
- Add sauce, and bring to a boil.
- Reduce to a simmer, stirring occasionally until thickened.
- 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
Make it a great day!
Homemade or store-bought mac & cheese?
What's your favorite type of noodle to use for mac & cheese?
Deborah Brooks
Great idea to use coconut milk for mac and cheese never thought of that! Looks creamy and delish
★★★★★
Elysia
Love this version of mac and cheese! Looks so creamy and delicious!
jill conyers
How did I miss hummus week? One fo the best foods ever.
GiGi Eats
OMG I AM SOOO MIMICKING THIS SAUCE!!!!! It sounds to die for!! 🙂
Julie Andrews
Yum! This looks so creamy!
Farrah
I love chickpea pasta!! <3! I'm not a huge fan of cheese, so I'm definitely looking forward to this version! *-*
Cara
This is such a solid option for allergy-friendly mac and cheese! Well definitely be saving to share
★★★★★
Sandhya Ramakrishnan
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.
★★★★★
Beth
I am lactose intolerant so I love this recipe and will be making it over and over again. Thank you!
★★★★★
Priya Srinivasan
Vegan mac and cheese sound delicious! Love that sauce and great idea to use coconut milk! I m definitely trying this!
★★★★★