Go Back

Vegan Butternut Squash Mac n' Cheeze

Servings: 2


  • 1 medium onion, finely chopped
  • 2-3 garlic cloves, finely chopped
  • handful basil leaves
  • 150 g macaroni pasta
  • 25 g breadcrumbs (I used panko but any will work)
  • 6 sundried tomatoes
  • 1 vegetable stock cube
  • 175 g butternut squash (or 1 cup if already cooked)
  • 1 tbsp nutritional yeast
  • 1 tsp paprika
  • 50 g vegan cheese alternative, grated
  • 240 ml single soya cream


  • Preheat the oven to 200°C | Gas 6
    Heat a large pan with a drizzle of olive oil over a medium heat and add the diced onion. Cook for around 5 mins or until softened, then add the chopped garlic and cook for a further 2 minutes. Take off the heat and set aside.
  • Boil a full kettle. Dice the butternut squash into small 2cm cubes. Add them to a pot of boiled water, and bring to the boil over a high heat. Cook until for 15 minutes or until soft. If using leftover butternut squash (already cooked), you can skip this step.
  • Meanwhile, cook the macaroni according to instructions until the pasta is cooked with a slight bite. Drain.
  • Once the butternut squash is tender, drain in a colander then transfer into a food processor. Add the onion and garlic, single soya cream, paprika, turmeric and nutritional yeast. Blitz until smooth.
  • Return the drained pasta to the pot and add the butternut squash sauce. Crumble the stock cube into the pot and stir in the grated vegan cheese. Cook for around 4 minutes until the sauce has thickened.
  • Transfer into an oven-proof dish. Top with the basil leaves and sprinkle over the panko breadcrumbs and chopped sun-dried tomatoes. Place in the oven and cook for 15-20 minutes or until the breadcrumbs turn golden and crispy.