Vegan Mac and Cheese

  • Yield : 4 to 6 servings
  • Cook Time : 20m
  • Ready In : 25m
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  • 1 pound elbow macaroni
  • 1 cup 1/2-inch diced Yukon gold potato (from about 1 medium)
  • 1/2 cup 1-inch diced onion (from about 1/2 medium)
  • 1/2 cup 1/2-inch diced butternut squash
  • 1/2 cup raw cashews
  • 1/3 cup coconut milk
  • 3 tablespoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • Juice of 1/2 lemon
  • Kosher salt


Step 1

Cook the pasta according to the package directions for al dente.

Step 2

Meanwhile, combine the potato, onion and squash in a medium saucepan and cover with water by 1 inch. Bring to a boil and cook until the potato and squash are tender and cooked through, about 8 minutes.

Step 3

Add the cashews, coconut milk, nutritional yeast, garlic powder, paprika, cayenne, lemon juice and 1 teaspoon salt to a blender along with the cooked vegetables and 1/2 cup of the cooking liquid. Blend until the sauce has the consistency of thick pancake batter; you may need add up to 1/4 cup more of the cooking liquid if your sauce is too thick.  

Step 4

Toss the sauce with the pasta in a large bowl while still hot.

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