Vegan Mac & Cheese Recipe

Name: Vegan Mac & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked butternut squash; 1 clove roasted garlic (roast with squash 375 degrees F for 30 minutes); 2 tablespoons arrowroot (or cornstarch); 1 cup unsweetened plain non-dairy milk; 1 tablespoon grapeseed oil or 1 tablespoon canola oil; 3 teaspoons Dijon mustard; 1 teaspoon onion powder; 1 tablespoon lemon juice, freshly squeezed; 1 cup nutritional yeast; 1 1/2 teaspoons sea salt; 1/2 lb macaroni noodles (1/2 pack); 3 cups Brussels sprouts, thinly sliced; 1 tablespoon olive oil; 1 teaspoon red chili pepper flakes

Servings: persons

2 cups cooked butternut squash
1 clove roasted garlic (roast with squash 375 degrees F for 30 minutes)
2 tablespoons arrowroot (or cornstarch)
1 cup unsweetened plain non-dairy milk
1 tablespoon grapeseed oil or 1 tablespoon canola oil
3 teaspoons Dijon mustard
1 teaspoon onion powder
1 tablespoon lemon juice, freshly squeezed
1 cup nutritional yeast
1 1/2 teaspoons sea salt
1/2 lb macaroni noodles (1/2 pack)
3 cups Brussels sprouts, thinly sliced
1 tablespoon olive oil
1 teaspoon red chili pepper flakes

1
Preheat oven to 375u00b0.
2
Mix the arrowroot in a small bowl with 1/3 cup of the milk. Make sure to get out the clumps. Set aside.
3
In a sauce pot, warm oil or melt Earth Balance on medium heat.
4
Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine.
5
Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
6
Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up).
7
Meanwhile, cook your macaroni noodles al dente (follow package instructions--the shells I use cook for 13 minutes).
8
Strain the noodles and place in a deep baking dish to cool.
9
Transfer the sauce to a blender, then add the butternut squash and roasted garlic.
10
Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles.
11
Pour the cheese sauce over the noodles, and stir well to coat every noodle.
12
Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt.
13
Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over.
14
Bake for 20 minutes.
15
Serve immediately.

1133

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups cooked butternut squash, 1 clove roasted garlic (roast with squash 375 degrees F for 30 minutes), 2 tablespoons arrowroot (or cornstarch), 1 cup unsweetened plain non-dairy milk, and more.

Yes, Vegan Mac & Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Mac & Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions