Tasty Vegan Mac and Cheese Recipe

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu provides creaminess with lower fat.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese adds flavor but is not vegan.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture for topping.

Bring water to a boil.

Cook 8 ounces of macaroni until al dente; drain and set aside.

In a blender, combine 1.5 cups frozen chopped butternut squash, 2 tablespoons cashew butter, 1/3 cup nutritional yeast, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 2 dashes cayenne pepper.

Add 1/2 cup unsweetened almond milk and 3/4 cup of the pasta cooking water to the blender; blend until smooth and creamy.

Pour the sauce over the drained macaroni and return to the stove.

Cook on low heat for about 5 minutes, stirring until the sauce thickens and coats the macaroni.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens