Food Galley Gab

Creamy Vegan Macaroni and Cheese!

Creamy Vegan Macaroni and Cheese! is my most favorite comfort food. This is a mac n’ cheese recipe for vegans and non-vegans alike. It’s crazy creamy, flavorful, and (drum roll please)… healthy! Don’t let that scary word deter you. I promise you that this kinda health will only bring you happiness. In a mouth watering, drooling, gimme some more, can’t stop won’t stop, this is the food bomb of the year, melt in your mouth, orgasmic kinda shit, kinda way. I know, I’m setting the bar high, but this will deliver. My kiddo, when asked what he wants for dinner, at least 3 days of the week begs me for “vegan macaroni and cheese puhleeeasse, mom!” Even the meat eating, vegan sceptic hubby thinks it’s incredible. His vegan fearing mother is coming for a visit from Scotland soon and he’s asked me to unknowingly feed her loads of yummy vegan food and drop the “V” bomb on her after she’s scarfed it all up. Now, this just feels wrong, but hey, it just might still happen. However, he can drop that dirty lil’ “V” word, not me. Judge us if you will. 😉 

Creamy Vegan Macaroni and Cheese! is the perfect lunch or dinner for all walks of life. I recommend saving some of the cheese sauce on the side so that if you actually have left overs the following day you can pour on some new sauce before reheating, otherwise it will be a bit dry like a ‘real’ mac n’ cheese. I used my fabulously beautiful and buttery crooked neck heirloom squash from my garden, however, you can use any yellow squash. That all being said, go get cookin’ into your carb coma! *IMPORTANT: Be sure you have someone to roll you from the table to the bed. This mac n’ cheese don’t mess around, aight? 😉

































Creamy Vegan Macaroni and Cheese!
Creamy Vegan Macaroni and Cheese! is loaded with flavor, creaminess, and is incredibly healthy! Enjoy for lunch and dinner, or a comfort food craving!
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Total Time
30 min
Total Time
30 min
  1. 2 1/2- 3 yellow squashed - sliced
  2. 1 C vegetable broth
  3. 1/2 C nutritional yeast
  4. 2 tsp turmeric
  5. 2-3 Tbl flax seed (optional - but hey, so healthy, why not?!)
  6. 1 Tbl garlic powder
  7. 2 tsp onion powder
  8. 1/3- 1/2 C raw and unsalted cashews
  9. 1 lb pasta
  10. Salt to taste
  1. Preheat oven to 400f and then roast squash until soft (about 25 minutes)
  2. Meanwhile, boil your choice of pasta and set all other ingredients in a blender (I use my Vitamix)
  3. When squash is done, place in blender with other ingredients and blend until creamy and smooth
  4. Pour over pasta and done!
  1. You will have extra sauce for another round of pasta! Make 2 lbs for a party size. Also, save some sauce if you will have left overs the following day when reheating. It will be too dry without extra sauce when reheating like a 'real' mac n' cheese.
Pair with
  1. Beer- American style brown ale
  2. White wine- Dry riesling
  3. Red wine- Grenache
Food Galley Gab