Mac and cheese is one of my all-time favorite comfort foods. Cheese and pasta: what’s not to love? Unfortunately, the cheese and pasta. If you’re vegan, cheese is off the menu. If you’re lactose intolerant, all that cheese can really upset your stomach. And those heavy carbs? Well, all that gluten doesn’t sit well with many people. Enter my Vegan Mac and Cheese.
Mac and cheese … without the cheese? Yup, you read that right. You can absolutely enjoy mac and cheese without the cheese! We’re going to get creative with the ingredients in this vegan mac and cheese. Using butternut squash, coconut cream and nutritional yeast achieves that creamy, silky texture with no dairy.
Plus, you’re getting an infusion of butternut squash’s healthy benefits. Did you know that butternut squash is packed with vitamin A and vitamin C, boosting the immune system. This bright vegetable is also loaded with antioxidants and is known to reduce inflammation.
Adding spices also gives this vegan mac and cheese a ton of flavor — this is no blue box macaroni and cheese. I especially love adding turmeric to this recipe. In many cases, turmeric can be superior to medicine because of its anti-inflammatory power.
We’re also going to use gluten-free pasta, making this vegan mac and cheese an excellent choice for those avoiding gluten.
How to Make Vegan Mac and Cheese
You’re going to love how simple it is to make this vegan mac and cheese.
Start by preheating the oven to 400 F. Line a baking sheet with parchment paper and place the squash face down. Bake it for 40 minutes or until tender. Baking the squash will make it a lot easier to whip into a “sauce.”
When the squash is ready, scoop the inside of the squash into a high-powered blender or food processor.
Next, add the rest of the ingredients (including the nutritional yeast powder, except for the pasta, to the blender.
Blend it all on high until the vegan mac and cheese sauce is well combined. Add more spices as necessary.
How gorgeous is that “cheese” sauce?
Next, stir together the gluten-free pasta and butternut squash sauce in a large mixing bowl, making sure the noodles are well coated.
Spoon the vegan mac and cheese into bowls and top with green onions and freshly cracked black pepper.
- 1 butternut squash, sliced in ½ lengthwise and seeds discarded
- ½ white onion, chopped
- ¼ cup coconut cream
- 1 teaspoon mustard
- 1 tablespoon arrowroot powder
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of turmeric
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- ⅓-½ cup nutritional yeast
- gluten-free pasta noodles of choice, cooked
- Preheat oven to 400 F.
- On a baking sheet, lined with parchment paper, place the squash face down.
- Bake for 40 minutes, or until for tender.
- Scoop the inside of the squash into a high-powdered blender or food processor.
- Add the remaining ingredients (except the pasta) and blend on high until well combined, adding more herbs and spices as needed.
- In a large mixing bowl gently stir together the pasta and sauce.
- Serve topped with green onions.
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