Hadrien Bennett

Mac & Cheese, Vegan

You want a quick and delicious recipe to stay warm? Well, look no further, this mac n cheese was made for you! Plus it is healthy! Perfect!!


  • 1 tsp olive oil
  • 200g macaroni pasta
  • sea salt
  • black pepper
  • 250g butternut squash
  • 1/2 onion
  • 1 garlic clove
  • 40g unsalted raw cashew nuts
  • 150ml non-dairy milk
  • 2 tbsp nutritional yeast
  • 1/2 tsp mustard
  • a pinch nutmeg
  • the juice of 1/2 a lemon
  • 1/2 tsp coconut butter


Before starting this recipe you need to soak the cashew nuts overnight, they need to be “soft”.

  1. Peel and chop the butternut squash.
  2. To make the cheese sauce, place a saucepan of boiling water over high heat. Put a lidded steamer basket over the top and steam the butternut squash until soft (around 15 to 20 minutes).
  3. Cook the pasta according to the instructions, drain and rinse and set aside.
  4. Place a frying pan over medium heat and fry the onion in the coconut butter for about 5 minutes, add the garlic and continue to fry for another minute.
  5. Drain the soaked cashew nuts and add to a blender with the steamed butternut squash, onion, garlic, non-dairy milk, nutritional yeast, mustard, nutmeg and lemon juice.
  6. Blend until totally smooth.
  7. Stir into the cooked pasta and heat it on low heat until warm.

-Enjoy the recipe and let me know what you think, don’t forget if you want to see more you can subscribe to my newsletter and get notified when I post something new. You can also follow me on Instagram, this is where I post all of my photos. you just need to click here or on the icon next to the search bar.-

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