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The Creamiest Vegan Mac N Cheese + Gluten Free

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


  • 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


  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!)