The Creamiest GF Vegan Mac N Cheese w/Broccoli 🧀 🥦

Happy Sunday & day six of blogging 25 days in January!! I was going to take one of my free passes tonight and work on our weekend travel blog, but then I made this crazy delicious gluten-free vegan mac & cheese for dinner, and I could not contain my excitement. I wanted to share it with you all ASAP. We got home from our little trip this afternoon, and the weather was unbelievable. We took the pups for a super long walk, caught up on laundry from the trip, and now I’m ready to sit down and write while Kyle watches his Eagles game. 

I have been craving mac and cheese for a week. I thought I’d attempt to make a vegan version and had no expectations of it tasting nearly as good as it did. The best part is how easy it is to make, and it was ready to eat in 35-minutes. You could probably pass this off as actual cheese if you tried. Kyle’s response was “are you sure it’s dairy-free?” He couldn’t believe it. This is a great meal prep recipe for the week! It makes the perfect side dish and is packed with hidden nutrients and tons of fiber. I’m sorry for the poor quality of photos, but I didn’t expect to share the recipe yet! Hopefully, these iPhone photos will make do 😊

The sauce is made with roasted butternut squash, Earth Balance vegan butter, Kite-Hill Chive Cream Cheese, and cashew milk. I flavored the creamy sauce with garlic powder, black pepper, onion powder, sea salt, and nutritional yeast. OOOOOHH man is it good. Next time, I’m going to blend some roasted garlic in with the sauce because I’m a giant garlic-lover.

Putting cheese on broccoli was the only way my mom could get me to nibble on the stuff. Now, I’ll eat broccoli all day if I had to, but it does taste better with cheese. I loved the idea of adding broccoli in with the macaroni because it adds more nutrients and fiber.

First, I roasted a small butternut squash in the oven until it was soft. I diced up the butternut squash and added it to the blender with “cream cheese,” cashew milk, and “butter.” It created the perfect creamy cheese texture. Even the color was spot on! 
I used Banza Chickpea Pasta for the macaroni, but you can use your choice of pasta!

I poured the cheese on top of the pasta and added in the salt, garlic, onion, pepper, and nutritional yeast. Give it a taste test to make sure it’s flavored to your preference. 
The broccoli is optional, but I highly recommend it!🧀  🥦  This recipe couldn’t get any easier!

5 from 5 votes
Print

The Creamiest Vegan Mac N Cheese + Gluten Free

Course Main Course, Side Dish
Total Time 27 minutes
Author Taralynn McNitt

Ingredients

  • 1 Small Butternut Squash
  • 1/3 Cup Kite-Hill Chive Cream Cheese Spread
  • 1 Cup Unsweetened Cashew Milk (or any choice of d/f milk)
  • 2 1/2 Tbsps Earth Balance Vegan Butter
  • 4 Tbsps Nutritional Yeast
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1/2 Tsp Sea Salt
  • 1/2 Tsp Black Pepper
  • 2 Cups Steamed Broccoli
  • 1 Box Chickpea Banza Pasta

Instructions

  1. You can roast or steam your butternut squash. 

    I baked the butternut squash in the oven at 400 degrees for 20 minutes. 

  2. Add roasted butternut squash, cashew milk, butter, and cream cheese to the blender and blend on high. 

  3. Pour the cheese mixture over your cooked pasta. Mix well and add in the garlic powder, onion powder, black pepper, sea salt, and Nutritional yeast. Do a taste test to make sure it's seasoned to your preference

  4. Mix in broccoli (optional!) 


Questions for you!

  1. Have you ever made a vegan mac and cheese?
  2. Did you have to have cheese on everything as a kid?
  3. How was your weekend?

Comments

  • Anonymous

    Butternut squash is in the oven! Trying it tonight on this cold winter night in Colorado!! Yum!!!! Thanks for the recipe!

    Reply to Anonymous
  • Morgan

    How do you think this would work without the cream cheese?? I don’t think my grocery store carries it. Or is there’s another DF alternative??

    Reply to Morgan
  • Wendi

    I just made this tonight! My local store didn’t care the chive cream cheese so I got plain and then added fresh chives and onion to the blender. I also sprinkled with paprika placed it under the broiler to get that crisp baked macaroni feel. It definitely hit the spot and I’ll make it again!

    Reply to Wendi
  • Jessie


    I made your recipe using spaghetti squash and it turned out delicious and low carb.

    Reply to Jessie
  • Hannah


    IT WAS AMAZING!

    Reply to Hannah
  • Anonymous

    This looks good! I’m gonna try it out next week! I’ve been gluten and dairy free for a few months and I’m always looking for new recipes. thanks!

    Reply to Anonymous
  • Hailey H.


    Thanks so much for sharing this recipe. It look AMAZING and I can’t wait to try it out! I eat mostly plant-based right now, except for fish and some dairy, but I’m going to be doing a plant-based February to see how it makes me feel. I’m so happy you’re doing it the month before me so I can follow along on your recipes!!❣️

    I’m from Wisconsin, so there was always lots of cheese around! I love cheese, but I try to eat very minimal amounts because it makes me bloated. I also remember eating a lot of those kraft singles as a kid. 🤢My brother and I used to use the plastic wrappers as ice skates on the carpet.😂

    Reply to Hailey H.
  • Stephanie

    Do you have to use cashew milk? It would almond work too?

    Reply to Stephanie
  • Heather

    Yum! I’m definitely making this next week! I love adding a can of diced tomatoes and maybe some black beans to my vegan mac to make it more of a full meal. The broccoli sounds great too!

    Reply to Heather
  • Jenna

    I have never made a vegan mac-n-cheese, however I have made a really bad for you one! LOL.

    I still need to have cheese on everything… but now that I’m trying to count calories, it’s almost impossible.

    My weekend was great! Spent some time with a bestie, did some shopping and watched football with family.

    Reply to Jenna
  • Anonymous

    Are you ever going to have kiddos? Your blog is great but I can’t relate because I have two kids and I’m 27. Your blog would be more relatable if you kept up with other people your age.

    Reply to Anonymous
    • Taralynn McNitt

      I will definitely have kids one day, but not anytime soon. Having kids before I’m ready just for some blog views sounds like a very very very bad idea. If I decide to have kids one day, they won’t even be on the blog. 💜

      Reply to Taralynn McNitt
      • Anna

        ‘ If you kept up with other people your age’, lol. Like that’s how you should live your life. Not to mention that there are plenty of other people your age that don’t have kids and find your blog very relatable, like me! You do you!

        Reply to Anna
  • Lina

    Can’t wait to try this! Are these the recipes you’re pulling from the Minimalist Baker cookbook?

    Reply to Lina
  • Jessica Nuttall

    I have tried a few vegan mac and cheese’s, but so far have been unimpressed! I am looking forward to trying this recipe though!

    I have always loved cheese (hello, new eating habits for 2019!)!

    Crazy busy! I hate having crazy weekends because our work weeks are always so crazy busy. I need a vacation already!

    Reply to Jessica Nuttall
  • Cam

    This recipe is heaven!

    Reply to Cam
  • Hannah


    Have you ever made a vegan mac and cheese?
    No, but this looks like the first recipe I’m going to try of it! Yummmmm
    Did you have to have cheese on everything as a kid?
    Uh, Yes!
    How was your weekend?
    Good, too short! I’m ready for this warmer weather.
    Lastly, what is nutritional yeast?

    Reply to Hannah
    • Taralynn McNitt

      Hi, Hannah!

      Nutritional yeast is basically a seasoning that is FILLED with flavor and tons of healthy benefits! Here is a link to the product so you can read all about the benefits. The word “yeast” used to throw me off until I tried it and looked into it. So good! 😃

      I’m sooooo ready for the warmer weather too!!!

      Reply to Taralynn McNitt
  • Rosanne


    No, but I want to try this!!!
    No, I did not have cheese on everything
    Weekend was relaxing, cleaned the house, cleared out a few things

    Reply to Rosanne
  • Charmaine Ng | Architecture & Lifestyle Blog

    This is possibly the most nutritious mac n cheese I’ve ever seen! I love that you added broccoli too. 🍃 Great way to give it a nutritional boost and get more greens in! 🙂 ❤️

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply to Charmaine Ng | Architecture & Lifestyle Blog
  • Nani

    I can’t wait to try this! I’m slowly switching over my family to plant based dinners and I’ve been looking for a mac and cheese recipe, this looks great! This will be my first vegan mac and cheese attempt, but squash is one of my favorite veggies to use, my daughter loves it 🙂 Thanks for sharing!

    Reply to Nani
  • Rayna

    👏 You’ve outdone yourself this time, Tara!

    Reply to Rayna

Leave a Reply

Your email address will not be published. Required fields are marked *

Previous post

10 Healthy GF & Vegan Recipes to Cure Your Sweet Tooth

Next post

A successful day doesn't mean you have to be "crushing it."

Site Maintained by Victor Font Consulting Group, LLC.