No Cheese, No Problem

ac-N-Cheese is my favorite comfort food, from eating it as a kid, to college all-nighters, this has been a staple for as long as I can remember. UNTIL… I stopped eating dairy all together. * Sad violin plays in the background*

Previously had tried to achieve a vegan version of the timeless, Mac-N-Cheese but it wasn’t until I figured out that cashews make all the difference in giving it that velvet-y texture! So here we are, take two of this all time favorite, I PROMISE YOU, you won’t believe it’s not cheese! 


Vegan MacNCheese

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 2 cups of brown rice macaroni
  • 2 cups of butternut squash peeled and cubed
  • 1 medium onion diced
  • 1/4 reserved liquid from cooked butternut squash/onion
  • 1/4 of previously soaked cashews ( at least for 2 hours)
  • 1 tbsp of lemon juice
  • 1 tsp of salt
  • 1/4 tsp of garlic powder
  • 1 tsp of spicy brown mustard (organic)
  • 1/4 tsp of black pepper
  • 1/8 tsp of smoked paprika
  • 1/8 tsp of turmeric
  • 1/8 tsp of nutmeg
  • 1/4 tsp of garlic powder


  1. Add squash and onions into a pot and cover with water about 2 inches. Bring it to a boil, turn down and leave ono medium heat until they are tender, so roughly about 15 minutes.
  2. While you are waiting for the squash/onions to cook, cook the pasta according to package instructions.
  3. Once squash/onions are tender, reserve 1/4 of the liquid and add to a blender along with cashews and the rest of the ingredients. Blend on high speed until smooth texture is achieved.
  4. Drain cooked macaronis and mix with the squash sauce until every macaroni is covered.
  5. Enjoy!

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