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Vegan Queso 7 Layer Dip
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5 from 1 vote

Vegan Mac and Cheese Anyone Would Eat

Prep Time15 mins
Cook Time30 mins
Pre-roast Butternut Squash1 hr
Course: dinner, Plantbased, Vegan
Cuisine: American
Diet: Vegan
Keyword: macncheese, Vegan
Servings: 4
Serving Size:


  • 1 cup soaked cashews
  • 4 cups water
  • 2 tbsp nutritional yeast
  • 1/2 tsp dijon mustard
  • 1 tbsp lemon juice
  • 1/4 tsp cumin
  • 1/4 tsp corriander
  • 1 tbsp miso paste
  • 1/8 tsp smoked paprika optional
  • 1/4 tsp turmeric powder
  • salt to taste
  • 2 tbsp tapioca starch (can sub 2 cups cooked butternut squash and carrots if desired)
  • 1 cup yellow or orange bell pepper
  • 1 jalapeno if desired


  • Presoak cashews 4-8 hours.
  • Combine all ingredients into a high-speed blender and puree for 1-2 minutes to give a smooth consistency. Can add additional spices for your own flavor.
  • If using squash instead of tapioca starch, prebook the butternut squash. I place it into the oven at 350 for 60 minutes.
  • Cook over medium high heat until low boil and whisk to maintain even consistency. You can also use a slo cooker but it is good idea to stir from time to time.
  • Add additional spices for your own flavor.