Dairy-Free Mac and Cheese

With none of the fat but all of the flavor, this plant-based mac and cheese will please even the pickiest of eaters!

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes


  • 1 1/2 c. Butternut Squash, cubed
  • 1/2 Onion, quartered
  • 1 lb. Elbow Macaroni
  • 1/4 c. Raw Cashews
  • 1 tbsp. Lemon Juice
  • 1 tsp. Dijon Mustard
  • 1 tsp. Garlic Powder
  • 2 tbsp. Nutritional Yeast (optional)
  • 1/2 tsp. Black Pepper
  • 1/4 tsp. Smoked Paprika
  • 1/4 tsp. Turmeric
  • 1/8 tsp. Nutmeg


  1. Cover cashews in hot water and soak for 30 minutes. While nuts are soaking, place squash and onion in a heavy bottomed pot and cover with water. Boil until squash is fork tender and onions have softened, about 15 minutes. Cook pasta according to package directions, drain and set aside.

  2. Drain vegetables, reserving about ¼ cup of liquid. Combine cooked veggies, cashews, reserved liquid, lemon juice, Dijon mustard, nutritional yeast, and spices in a blender or food processor and puree until smooth. Pour sauce over noodles and stir until noodles are evenly coated.

No comments yet. Add the first comment

Add Comment

4 Locations to Serve Sonoma County