Sometimes ya just want a giant bowl of creamy mac and cheese. Sometimes ya gotta make one, especially if it's super healthy and nutritious! I don't have much to say about this recipe because it basically speaks for itself. There are already so many great vegan mac and cheese recipes out there so if you don't like the looks of this one, feel free to Google "vegan mac and cheese" and find even better ones. But this is what I made yesterday, and I figured you'd want me to share it with all you wonderful humans. 

To be honest I actually ended up giving this to my dad for his dinner, because I lost my appetite just as I finished making it! I was looking forward to it all day too! My period really messes up my metabolism... am I the only one!? Yesterday I didn't want to eat much at all, but today I am ravenous. I dreamt about bananas and juice last night so that's all I want. Having said all that - I promise this recipe is really tasty! Try it out! Note: it's more butternut squashy than cheesy, so if you're looking for a cheesier recipe, this one looks crazy good


3 cups of quinoa penne is in the photos, but you could use whatever you want. 

3 cups cubed butternut squash, baked until soft
1/2 onion
1 garlic clove
1/4 cup cashews
1/2 avocado
1/4 cup nutritional yeast
1/2 teaspoon turmeric 
1/2 teaspoon paprika
1/2 teaspoon coriander 
3 dates (or 1 teaspoon liquid sweetener)
Salt & pepper, to taste
Water, as needed

Prepare your base: cook your noodles, rice, or whatever... or slice a zucchini into zucchini noodles!

To make the sauce: blend everything until smooth and creamy. Mix into your noodles or rice or whatever base you want and nom it up! Oh... this would probably be amazing if you baked it in a bowl with Daiya vegan cheese shreds over top. Mmm.

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