1-2 boxes macaroni noodles or pasta of choice (whole wheat)

2 tablespoons shallots, peeled and chopped

2-3 medium gold potatoes, peeled and chopped

2 medium carrots, peeled and chopped

1/2 onion, peeled and chopped

1/4 of a butternut squash

1 cup water or vegetable broth

1 cup raw cashews

3 cloves garlic

1 tbsp.Dijon mustard

1 tbsp. coconut aminos

1 lemon, juiced

1/2 teaspoon black pepper

1/4 teaspoon cayenne

1/2 cup nutritional yeast

1/2 cup water or vegetable broth


Preheat: 350

In a large pot, cook pasta. Cook until almost done but not all way. (al dente)

In a saucepan, add shallots, potatoes, carrots, onion and butternut squash. Cover with water and bring to a boil. Boil until veggies are soft.

In a blender or small food processor, process the cashews, garlic, dijon mustard, coconut aminos, lemon juice, black pepper, cayenne and nutritional yeast. 

Add softened vegetables and cooking water to the blender and process until perfectly smooth. Add more liquid if it's too thick. Remember you want it pretty runny. It will also thicken as it sits.

In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. 

Spread mixture into a 9 x 12 casserole dish and dust with paprika. 

Bake for 15-20 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Kayla Jacob

Personal Chef

More Recipes


Vegetable Ramen


Stuffed Peppers


Chickpea Kale Curry