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Vegan Macaroni & Cheese with butternut squash



  • 8 ounces whole-grain macaroni elbows

  • 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional* 1 cup-butternut squash

  • 1 ½ tablespoons avocado oil or extra-virgin olive oil

  • 1 small yellow onion, chopped (about 1 ½ cups)

  • 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic

  • 3 cloves garlic, pressed or minced

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon dry mustard powder

  • ½ teaspoon fine sea salt, more to taste

  • Small pinch of red pepper flakes

  • ⅔ cup raw almonds/plant cheese

  • 1 cup water, more as necessary

  • ¼ cup Nutritional Yeast

  • 1 8 oz organic Mushroom soup

See Instructional Video


  1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.

  2. Meanwhile, in a medium-to-large saucepan, warm the water over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.

  3. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.

  4. Add the almond/ plant-based cheese and water, stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.

  5. Carefully pour the mixture into a blender. Add the nutritional yeast . Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.

  6. Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). Add broccoli florets/butternut squash. If it needs a little more zip, add mushroom soup and blend again.

  7. Pour the sauce into the bowl of pasta. Stir until well combined and bake for 30-40 mins. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.


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