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vegan mac n cheese

Vegan Mac N Cheese

Prep Time 10 mins
Cook Time 30 mins
Course dinner
Cuisine American
Servings 8 servings


  • 2 carrots medium
  • 1 cup coconut milk full fat
  • 1 box noodles (about 2 1/2 cups dry) I used Explore Cuisine's edamame noodles
  • 4 cloves garlic
  • 1 cup nutritional yeast
  • 1 head cauliflower
  • 1 cup vegetable broth
  • 2 tbsp garlic powder
  • 1 tbsp pepper
  • 1 tsp salt
  • 2 1/2 cups butternut squash peeled


  • Preheat oven to 400
  • Breakup cauliflower into florets and lightly toss with olive oil
  • Toss garlic cloves with olive oil and place on a line baking sheet along with cauliflower. Bake for 25 minutes tossing after 15.
  • Cook noodles according to package
  • Chop carrot and peel and chop butternut squash placing them in a pot with water. Bring to a boil until vegetables are tender and easy to puncture with a fork
  • In a blender add carrots, butternut squash, roasted garlic, coconut milk, spices, nutritional yeast and vegetable broth. Blend for 1 minute or until smoothie.
  • In a casserole dish, add cooked noodles and butternut squash sauce. Mix well
  • Evenly distribute cooked cauliflower on top and bake for 20 minutes
  • Dish up and enjoy!


Keyword butternut squash, entre