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Vegan mac and cheese - Dr. Axe

Vegan Mac and Cheese Recipe

  • Author: Dr. Josh Axe
  • Total Time: 54 minutes
  • Yield: 6
  • Diet: Gluten Free


Mac and cheese … without the cheese? You can absolutely enjoy vegan mac and cheese! Get creative (and healthier) with the ingredients.


  • 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 salt
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ cup nutritional yeast
  • 8 cups 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.
  • Boil and cook the pasta.
  • 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.


  • Experiment with different spices and amounts to get just the right flavor for your tastes.
  • You can use any pasta of your choice, whether it be gluten-free or not.
  • Eat this vegan mac and cheese as a main dish or side — your choice!
  • Prep Time: 14 min
  • Cook Time: 40 min
  • Category: Side Dishes
  • Method: Baking/Blender
  • Cuisine: American


  • Serving Size: 305g
  • Calories: 359
  • Sugar: 2.4g
  • Sodium: 1,112mg
  • Fat: 5.2g
  • Saturated Fat: 3.3g
  • Unsaturated Fat: 1.9g
  • Trans Fat: 0g
  • Carbohydrates: 69.3g
  • Fiber: 12.7g
  • Protein: 12.1g
  • Cholesterol: 0mg

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