Vegan Mac and Cheese (Gluten-Free)

Vegan mac and cheese

Growing up, mac and cheese was never a big favourite of mine. Perhaps it was because I only ever tried those cheap, tinned varieties (I was a food snob right from a little dot!), or perhaps it was because I never truly appreciated just how comforting and warming it could be.

However, I can now say, hands on heart, that I appreciate mac and cheese in all its creamy glory.


This vegan version of the classic pasta dish is made using only wholesome, nutritious ingredients. And, while it may seem like a shame to “healthify” such a staple comfort food, I promise you won’t regret it…

Made using butternut squash, which is full of bone-healthy potassium and vitamin B6 (essential for healthy nervous and immune systems) and my favourite gluten-free brown rice pasta, this is the perfect dish to curl up on the sofa with.

I hope you enjoy it every bit as much as I do!

Vegan Mac and Cheese (Gluten-Free)

cashew mac and cheese


  • Serves 2-4 –
  • 300g Rizopia brown rice pasta elbows
  • 1 cup chopped butternut squash (about 1/3 of a squash)
  • 1 small carrot, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 clove minced garlic
  • ½ cup cashews, soaked for 4-6 hours
  • 3 tbsp coconut cream
  • ¼ cup Nutritional Yeast
  • 1 tbsp fresh lemon juice
  • 1 tbsp arrowroot
  • 1 tsp pink salt
  • 1.5 tsp paprika
  • Pinch cayenne pepper


  1. Cook the elbows according to packet instructions, then drain, reserving the cooking water and setting to one side.
  2. In a separate pan, boil or steam your squash, carrot and onion until tender. Tip them into a blender along with the other ingredients (apart from the pasta!) and around 200ml of the reserved pasta cooking water. Blend until completely smooth.
  3. Pour your elbows back into a saucepan, then stir through the sauce and gently reheat. Serve topped with more black pepper and enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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