Vegan Mac and Cheese Recipe (Cashew-Free!) — A dairy-free and plant-based 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!
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!
Guess who’s back. Back again. Plants are back. Tell a friend.
Just cuz #HummusWeek is over, doesn’t mean homegirl ain’t got more plant-powered goodness to share with you this month. Nuh-uh.
In fact, I’m posting a recipe that I thought would never make it’s way to the Sinful Nutrition presses:
MAC AND CHEESE.
Let alone, a VEGAN mac and cheese recipe. Pssshh.
As much as I loathe melty, stringy dairy cheese, I equally eye-roll at vegan “cheez” that calls for a pound and a half of soaked, sprouted, baptized, what have you nuts, and an ingredient list that gives a CVS receipt a run for its money.
That’s why I left all that jazz out of the equation in order to qualify for it’s place on this blog. No nuts. No soaking. No first-born child. The ingredient list is tip-toeing around the man-bun and sparta sandal territory of not-so-familiar ingredients, but thanks to the growing healthy-eating community, I found them at my local grocery store no prob. (heeyy Wegman’s!)
Now that you’ve made it this far, I can tell you with confidential confidence that I am a Blue Box believer. Every neon-orange noodle of it….at least I was the 10 years ago I last had it.
Maybe it’s the MSG, maybe it’s the non-melty cheese factor that gets me. I can also tell you that this tastes NOTHING like the blue box, but somehow I think that’s a good thing. It’s all creamy, no melty, and 100% #OneMorePlant-approved.
Cooking Tips:
- I used the light coconut milk for this recipe, but if you want yours a little creamier and richer, use the full-fat.
- If the sauce gets too thick, thin it out with a little extra coconut milk, or save some of the pasta cooking water, and thin out with that.
- No high powered blender? You can make the sauce right in the pan! Just use the frozen, pureed squash that is thawed and garlic powder instead, and heat all over medium heat.
- 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
- 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
Adapted from Oh She Glows
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Make it a great day!
Homemade or store-bought mac & cheese?
What’s your favorite type of noodle to use for mac & cheese?
Great idea to use coconut milk for mac and cheese never thought of that! Looks creamy and delish
Love this version of mac and cheese! Looks so creamy and delicious!
How did I miss hummus week? One fo the best foods ever.
OMG I AM SOOO MIMICKING THIS SAUCE!!!!! It sounds to die for!! 🙂
Yum! This looks so creamy!