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Vegan Mac and Cheese

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Adjust Servings:
1 box Kamut Spirals
2 cups Walnuts
2 cups Coconut Milk
1 Acorn Squash
1.5 cup x Grape Seed Oil
1 tbsp Onion Powder
Sea Salt

Vegan Mac and Cheese

A delicious Mac and cheese dish with homemade cheese sauces

  • Serves 4
  • Medium




Learn how to make vegan-friendly mac and cheese!

Another great recipe from Nurse Niki.


15 minutes

Boil the noodles

Boil the spirals as directed on the box which may say something like 10 - 15 minutes, but keep it on the lower end so that they come out al dente. Then of course strain the noodles and set them aside. Alternatively feel free to perform some of the next steps while the noodles are boiling.

3 mins

Make the cheese sauce

Put 1 cup of walnuts and 1 cup of coconut milk in a blender and blend until creamy. If you don't have coconut milk use spring water and add sea salt to taste . You can also add a couple table spoons of sesame paste. It gives it a sharper cheesier taste in my opinion.

10 minutes

Cheese topping sauce

Cut the acorn squash in half fill both halves with aquafaba and roast in the oven at 350 degrees for about 10 minutes or until tender. (Aquafaba is the left over water from boiled chickpeas many vegans save these freeze or refrigerate and use as an egg replacer. It has a foaming effect and is quite useful in making things like meringues) If you don't have it just leave it out.

3 minutes

Cheese topping sauce continued

Peel the squash and blend with 1/2 cup of coconut milk, 1/2 cup of grape seed oil, a table spoon of onion powder and sea salt and cayenne pepper to taste(Leave out cayenne pepper if you don't want it spicy)

5 minutes

Add the Cheese

Put your spirals in a baking tray and add your walnut cheese sauce. Stir until the sauce is all mixed in. Next carefully pour on your squash cheese sauce to cover your spirals. You can use a spatula to even it out.

20 minutes


Bake this for 20 minutes and serve. Optionally you can add chopped scallion or cilantro as a garnish. This is a great dish and it should leave you full for days. Happy eating!


Born in New York to a Jamaican family, studied Tae Kwon Do at the age of 7, started cooking at 12. Following Dr. Sebi since 2014, I currently work in China as an ESL teacher, and yes, I speak Chinese.

Vegan Lo Mein
Vegan Lo Mein

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