Vegan Mac & “Cheese”

Your family will be none the wiser when you offer up this vegan mac and “cheese”. The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will mac everyone smile, you are certainly squashing the belief that cheese is necessary at all…

Vegan Mac & “Cheese”
  • 15-20 minutes
  • 8 Servings
  • 1 cals


  • 500g/17.5oz squash, cut into 1” chunks
  • 250ml/8.5fl oz vegetable stock
  • 375ml/12.75fl oz fresh soya milk
  • 500g/17.5oz uncooked gluten-free macaroni shells
  • ½ tsp. cayenne pepper
  • ½ tsp. nutmeg powder
  • ½ tsp. salt
  • Parsley for garnish


  1. Cook pasta according to package directions. Combine the milk, vegetable stock, and squash in a pot. Boil until squash is fork tender. Puree until free from lumps. Season with salt, cayenne pepper, and nutmeg.
  2. Drain the pasta and stir into the squash puree. Garnish with chopped parsley.
See Recipe
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