Vegan Mac n’ Cheese

Ingredients for the “cheese”:

1/2 cup roasted butternut squash

1/2 cup unsalted cashews

3 tbsp organic extra virgin olive oil

Juice of 1 large lemon

1/2 tsp sea salt

1/3 cup warm water

1/2 cup cooked gluten free, organic pasta of your choice


Ingredients for the roasted butternut squash:

1 butternut squash

2 tbsp olive oil

1 tsp grond black pepper

1 tsp cumin

1/2 tsp paprika


How to peel & roast your Butternut Squash:

Dismantling a butternut squash is quite possibly the most difficult thing I’ve ever done… It’s a serious pain in the bootay but so worth it!

First thing I like to do is but off both ends of my squash, that way I can place it on a flat side while chopping in half. Which brings me to the next steps, chop your squash in half length-ways and scoop out the seeds with a spoon.

Very carefully not to nick your finger… but peel the squash with a vegetable peeler.

Once peeled, you can now slice and chop your squash.

Now time to roast….. You might as well cook the whole thing and save in the fridge to eat later in the week 😉

Line a baking sheet with parchment paper and spread out your squash evenly. Drizzle with olive oil, sprinkle seasonings, toss all together, and bake at 400F for 20-30 minutes, flipping half way.

Boom, ready to go!


How to make the “cheese”:

In a food processor (I use KitchenAid), add your squash, cashews, oil, salt, and lemon juice, and blend on high until super smooth. Now add as much water as you’d like…. depending on how thick you’d want it.

Toss the “cheese” with your pasta, top with black pepper, and ENJOY!



Yours in health,




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