Mac ‘n Cheese

  • 12 Ingredients

  • 1 Hour
  • 8 Servings

Dairy Free Mac 'n Cheese
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  • 4 cups Butternut Squash (peeled, seeded and sliced into 1 inch cubes)

  • 1/2 Sweet Onion (diced)

  • 2 Garlic (cloves, whole)

  • 2 tbsps Extra Virgin Olive Oil

  • 1 cup Almonds

  • 1 tsp Garlic Powder

  • 1 tsp Onion Powder

  • 1 cup Cashews

  • 2 tbsps Nutritional Yeast

  • 2 tsps Sea Salt

  • 1 cup Water

  • 4 cups Brown Rice Macaroni (uncooked)


  • Preheat oven to 420ºF (216ºC).

  • Place butternut squash, sweet onion and garlic cloves in a large mixing bowl. Add olive oil, season with a bit of sea salt and pepper and mix well. Transfer onto a large foil-lined baking sheet. Roast in the oven for 30 minutes.

  • Now let’s make the “breadcrumbs”. In a food processor, combine the almonds, garlic powder and onion powder. Pulse until almonds are coarsely chopped. Set aside.

  • In a blender, add cashews, nutritional yeast, sea salt and water. Blend until a creamy consistency forms. Now add in the roasted butternut squash and onion mix and blend until smooth.

  • Reduce oven to 350ºF (177ºC).

  • Bring a large pot of water to a boil and cook brown rice macaroni as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.

  • In a large bowl, mix together cooked macaroni and “cheese” sauce. Toss until well coated then transfer into a casserole dish. Top with almond breadcrumbs and bake for 20 minutes.

  • Remove from oven. Let cool for 10 minutes. Spoon into bowls. Devour.

Refrigerate in an airtight container for up to three days.

Serving Size
One serving is approximately two cups. For 8 servings an 11 x 17-inch casserole dish was used.

Make it Spicy
Add some hot sauce, chili flakes or cayenne pepper.

Extra Vegetables
Add sautéed spinach and mushrooms.

Appetizer Size
Line a muffin tray with liners and fill each with a few spoonfuls of Mac n’ ‘Cheese’ for a bite-sized snack.