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Easy Vegan Mac and Cheese Recipe

Easy Vegan Mac and Cheese Recipe
Easy Vegan Mac and Cheese Recipe

Introduction:

Indulge in a creamy and comforting bowl of Easy Vegan Mac and Cheese. This simple yet delicious vegan mac and cheese recipe is perfect for those craving a comforting meal without any dairy or animal products. With a quick and easy preparation, you can enjoy a satisfying bowl of vegan mac and cheese in no time. Follow this recipe from Quick Recipe to satisfy your cravings guilt-free!

AuthorMeet P.Category, DifficultyBeginner
Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 12 oz Elbow Macaroni (340 g), or any pasta of your choice
 2 cups Cooked Butternut Squash (300 g)
 1 cup Unsweetened Almond Milk (240 ml), or any plant-based milk
 ½ cup Nutritional Yeast (30 g)
 ¼ cup Raw Cashews (35 g), soaked in hot water for 30 minutes
 2 tbsp Lemon Juice
 2 Cloves Garlic, Minced
 1 tsp Dijon Mustard
 ½ tsp Turmeric (optional, for color)
 Salt and Pepper to taste
Cook the Pasta:
1

(10 minutes) Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Prepare the Sauce:
2

(5 minutes) In a blender, combine the cooked butternut squash, unsweetened almond milk, nutritional yeast, soaked cashews, lemon juice, minced garlic, Dijon mustard, turmeric (if using), salt, and pepper. Blend until smooth and creamy.

Combine Pasta and Sauce:
3

(3 minutes) Pour the sauce over the cooked pasta and gently toss until the pasta is evenly coated.

Serve:
4

(2 minutes) Divide the vegan mac and cheese into serving bowls. Garnish with fresh parsley or additional black pepper if desired. Serve warm and enjoy!

Conclusion:

This Easy Vegan Mac and Cheese Recipe from Quick Recipe offers a simple yet flavorful alternative to traditional mac and cheese. Made with wholesome ingredients like butternut squash and cashews, this vegan version is creamy, satisfying, and perfect for a quick and delicious meal. Try it out for yourself and enjoy a guilt-free indulgence!

Ingredients

 12 oz Elbow Macaroni (340 g), or any pasta of your choice
 2 cups Cooked Butternut Squash (300 g)
 1 cup Unsweetened Almond Milk (240 ml), or any plant-based milk
 ½ cup Nutritional Yeast (30 g)
 ¼ cup Raw Cashews (35 g), soaked in hot water for 30 minutes
 2 tbsp Lemon Juice
 2 Cloves Garlic, Minced
 1 tsp Dijon Mustard
 ½ tsp Turmeric (optional, for color)
 Salt and Pepper to taste

Directions

Cook the Pasta:
1

(10 minutes) Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Prepare the Sauce:
2

(5 minutes) In a blender, combine the cooked butternut squash, unsweetened almond milk, nutritional yeast, soaked cashews, lemon juice, minced garlic, Dijon mustard, turmeric (if using), salt, and pepper. Blend until smooth and creamy.

Combine Pasta and Sauce:
3

(3 minutes) Pour the sauce over the cooked pasta and gently toss until the pasta is evenly coated.

Serve:
4

(2 minutes) Divide the vegan mac and cheese into serving bowls. Garnish with fresh parsley or additional black pepper if desired. Serve warm and enjoy!

Notes

Easy Vegan Mac and Cheese Recipe