Creamy Vegan Butternut Mac 'n Cheese
Recipe type: Main
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2-4
Decadently creamy vegan mac n' cheese packed with not one but two secret nutritious ingredients!
  • 1 cup butternut squash, cubed and steamed until soft
  • ¼ cup canellini beans (other white beans will also work)
  • ¾ cup unsweetened almond milk (or non-dairy milk of choice)
  • 1 tbsp olive oil or vegan butter like Earth Balance
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 medium clove of garlic
  • 5 tbsp nutritional yeast
  • Sea salt and black pepper to taste
  • 1 packet of macaroni pasta of choice (I used a gluten-free corn and rice blend)
  • Optional add ins: steamed broccoli, kale or peas
  1. Cook your macaroni pasta according to packet instructions then drain and set aside. If using GF pasta be wary of overcooking as your noodles will pretty much turn to mush if left unattended.
  2. In a blender, combine the remaining ingredients and blend until smooth.
  3. Taste for seasoning and adjust as needed - I like to add a touch more lemon and nooch myself at this stage.
  4. Combine the pasta and sauce in a pot and low heat and stir until well coated. Allow to heat as needed. Stir in add-ins or serve as is.
Recipe by One Arab Vegan at