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Roasted Butternut Squash Mac N’ Cheese

Comforting, creamy and nutrient-packed.

Serves: 2
Time to prepare: 20 mins
Time to cook: 40 mins
Dietary requirements: Dairy-free, Vegan


  • 250g/scant 9oz macaroni pasta
  • 200g/7oz cashews, soaked in warm water for at least 30 minutes
  • 4 tbsp nutritional yeast
  • 1 tsp Italian dried herbs
  • 1 small garlic clove
  • 260–390ml/½–¾ pint water
  • 250g/scant 9oz butternut squash


  1. Peel and chop the butternut squash into small pieces, place in roasting dish and drizzle with olive oil and a sprinkle of salt. Roast for around 30 minutes at 180°C/350°F/gas mark 4 or until soft.
  2. Cook the pasta according to the packet instructions
  3. Drain and rinse the cashews, place them into a bowl.
  4. Add the cooked squash, nutritional yeast, herbs, garlic, salt and some of the water.
  5. Blend with a hand blender until smooth, adding more water if needed. It should be the consistency of a thick milkshake.
  6. Drain the cooked pasta and return to the pan.
  7. Add the cashew cheese sauce mix. Mix together while heating gently and serve.
  8. You could also add to a baking dish, sprinkle breadcrumbs on top before browning under a grill.


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