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The Creamiest Vegan Mac N Cheese + Gluten Free

Taralynn McNitt
5 from 6 votes
Print Recipe
Total Time 27 minutes
Course Main Course, Side Dish

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
 

  • You can roast or steam your butternut squash. 
    I baked the butternut squash in the oven at 400 degrees for 20 minutes. 
  • Add roasted butternut squash, cashew milk, butter, and cream cheese to the blender and blend on high. 
  • 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
  • Mix in broccoli (optional!)