This creamy vegetable-based (NO butternut squash!) healthy and easy mac and cheese recipe is the last macaroni recipe you’ll ever need, take it from a mac and cheese connoisseur! Kids will love it too, they won’t be able to tell that the cheese sauce is cheese-free. Vegan + gluten-free + dairy-free.
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Mac and cheese is by far, my all-time favorite food!
My love for it started when I was just a wee little lass. I had no idea it would follow me into adulthood, but here we are. It’s comfort food, pure and simple.
I’ve never tried a mac and cheese that I didn’t like.
Wait, I take that back.
The first time that I tried to make it from scratch on my own was a huge fail! I didn’t know how to make a roux, I didn’t season the water for the noodles…it was a disaster. I ended up hungry and still craving mac and cheese with a sink full of dirty pots and pans. Ugh.
I’ve come a long way since then, mainly because I’m transitioning to being a full-time vegan, so I’ve pretty much cut cheese out of my diet.
For a mac and cheese lover, cutting out cheese is like cutting off my right hand. Nooooo, I need cheese! What am I going to do?! How will I get my comfort food fix?
I started out slowly by making butternut squash mac which cut the amount of cheese in half and substituted butternut squash for the rest. It was delicious but I needed to get rid of the rest of the cheese. I loved the butternut squash sauce but it just didn’t reheat that well. It would dry out and not stay saucy like mac an cheese should be.
I needed to try again.