An Easy To Make & Absolutely Tasty Vegan Mac & ‘Cheese’ Recipe

While some people who choose to embrace the vegan lifestyle do so without any problem, there are still many of us who begin to miss remnants of our past diet. One of the most difficult dietary changes for many new vegans is the elimination of dairy from the diet. No cheese, milk, or dairy products or by-products are allowed in the vegan lifestyle. If you happen to be nostalgic for past recipes, then fear not, we’ve got an awesome substitute for you. This Vegan Stovetop Mac & ‘Cheese’ recipe is a phenomenal alternative for vegans who miss this comforting dish.


  • 8 ounces penne or macaroni pasta
  • 3 cups diced butternut squash (about 1/2 small squash)
  • 1 medium sweet potato, peeled and diced (about 2 cups)
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1/2 medium onion)
  • 1 medium clove garlic, minced
  • 1 teaspoon dry mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt + more to taste
  • 1/8 teaspoon freshly ground black pepper + more to taste
  • 1/2 cup vegetable broth
  • 3/4 cup canned coconut milk
  • 1 teaspoon to 1 tablespoon Tamari or soy sauce, to taste


  1. To start, fill a large pot up with water about 2/3 full. Once the water boils, add some salt and put in the pasta and cook according to the boxed instructions. Once cooked through, drain, place back into pot, and set aside.
  2. While the pasta is cooking, fill another large pot 2/3 full with water and place over high heat. Add in the squash & sweet potatoes. Allow to boil and then cook the veggies until they are tender (7-8 minutes). Drain and then place into a high-powered blender. Set aside.
  3. Take a medium sauté pan and place it over medium heat – add in olive oil. Place the onions in and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the dry mustard, smoked paprika, salt, and pepper. Stir. Remove from heat. Pour in the vegetable broth and stir to release any of the browned bits of onion and spices. Pour into blender pitcher. Add coconut milk and 1 teaspoon soy sauce. Puree until completely smooth. Taste and add additional soy sauce, a teaspoon at a time, to taste, along with more salt and pepper if desired.
  4. Pour sauce over cooked pasta in the pan and stir until all pasta is covered. Serve immediately.

Recipe courtesy of:

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