Veggie Mac and Cheese
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Vegan, Gluten-Free
Serves: 4 servings
  • 1½ cups butternut squash (peeled and chopped into cubes)
  • ½ large sweet onion
  • 16 oz package of pasta of your choice (I chose Banza)
  • ¼ cup almond milk
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp dijon mustard
  • 2 garlic cloves
  • ¼ tsp black pepper
  • ⅛ tsp paprika
  • ⅛ tsp turmeric
  1. Put butternut squash, garlic and onions into a pot and cover with water by an inch. Cover and let simmer for about 15 minutes, until tender.
  2. While veggies are steaming, cook pasta according to package instructions. Drain and set aside.
  3. Once squash, garlic and onions are tender, drain , and add them to a high speed blender with the almond milk, lemon juice, salt, dijon, nutritional yeast, black pepper, paprika, turmeric, nutmeg and reserved cooking liquid from either the noodles or the squash. Blend until completely smooth. Use a tamper if necessary to push ingredients to the bottom of the blender.
  4. Add butternut squash sauce to the pasta and stir.
  5. Enjoy!
Recipe by Simply Plantiful at