Vegan Butternut Squash Mac & “Cheese”



10 min


30 min


For the Sauce:

1/2 onion, diced

1 stalk of celery, diced

1 carrot, diced

1 1/2 cup cubed butternut squash, peeled

1/2 cup cashews

2 tbsp nutritional yeast

1/2 tsp sea salt

1/4 garlic powder

1 large head or 2 small heads of cauliflower, about 1 ½ lbs

Garnish: parsley, paprika

Optional: breadcrumb topping (recipe below)


  1. Heat a dash of olive oil in a small pot. Add diced onion and cook 1 to 2 minutes.

  2. Add diced celery and carrots and cook another 2-3 minutes.

  3. Add butternut squash, cashews, and water — just enough to barely cover the butternut squash (approximately 2 cups) and bring to a boil. Salt the water with 1 tsp of salt.

  4. Cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Test by piercing with a fork- the texture should be soft enough to go through very easily.

  5. Transfer veggie/cashew mixture to your blender along with half of the cooking water.

  6. Add 2 Tbsp. nutritional yeast, 1/2 tsp. salt & 1/4 tsp. garlic powder to blender.

  7. Blend until smooth. Taste and adjust seasonings as necessary.

  8. Pour the creamy sauce over cooked pasta and/or roasted cauliflower.

  9. Garnish with chopped parsley, a sprinkle of paprika, or crispy breadcrumbs (optional).

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