Plant-Based Cashew Butter Mac & Cheeze

Don’t get it twisted. You can most definitely have all your favorite comfort foods on a plant based or dairy-free diet - even a creamy bowl of mac & cheese.

Not only is this recipe plant-based, it's also made with whole food ingredients - none of the funky additives, flavors or processed oils found in the boxed or store bought stuff, just pure, natural, nutrient-rich goodness that's good for your bod. 

The Recipe

Plant-Based Cashew Butter Mac & Cheeze

Serves 3-4


1 box of your favorite macaroni noodles - we used Banza for a gluten-free, protein-rich option


•1/3 cup roasted butternut squash

•1/3 cup Dastony stone ground raw cashew butter

•1/4 cup nutritional yeast

•3/4 cup plain, unsweetened plant milk (we used oat)

•3 tsp fresh lime or lemon juice

•1 large clove garlic

•1/4 tsp turmeric powder

•1/4 tsp onion powder

•1/8 tsp black pepper

•1/3 tsp Himalayan pink salt


1. Prep butternut squash by peeling, dicing, and roasting with avocado or coconut oil at 425F for 30-40 minutes. This can be done ahead of time to save time.  

2. Cook your noodles according to their package instructions

3. Blend all cheeze sauce ingredients until smooth

4. Smother your noodles with cheeze sauce and devour with a smile. 

Leave a comment