Recipes » Main Dish » Macaroni and No Cheese
T. Colin Campbell Center for Nutrition Studies


  • 1 cup cooked butternut squash
  • ¼ cup raw cashews
  • 1 ½ cups plant-based milk
  • 2 Tbsp cornstarch
  • ¼ cup nutritional yeast flakes
  • 2 Tbsp Dijon mustard
  • ¾ tsp garlic powder
  • 1 ½ tsp lemon juice
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 12 oz macaroni noodles (brown rice or whole wheat)
  • 1 cup peas, frozen or fresh
  • ½ cup whole grain bread crumbs
  • ½ tsp smoked paprika (optional garnish)


  • 1. Preheat oven to 350 degrees F.
  • 2. Place the cooked butternut squash, cashews, milk, cornstarch, nutritional yeast flakes, Dijon mustard, garlic powder, lemon juice, salt, and pepper in a high-powered blender. Blend until smooth and creamy.
  • 3. Transfer to a saucepan and cook over medium heat. Whisk until thickened. If you prefer a thinner sauce, add a bit of water.
  • 4. Cook pasta noodles according to package directions.
  • 5. Combine the pasta noodles, sauce, and peas in a casserole dish, and sprinkle with the bread crumbs and optional smoked paprika.
  • 6. Bake uncovered for ~20 minutes, or until golden brown and bubbly.

Cooking Tips

  • 1. For a nut-free option, replace cashews with ¼ cup rolled oats or ½ cup hemp seeds.
  • 2. Using frozen butternut squash is a huge time saver.
  • 3. Try substituting 1 cup cooked sweet potato for the butternut squash.
  • 4. It’s a good idea to soak your cashews for a few hours and rinse them if you do not have a high-powered blender such as a Vitamix. This will help give you creamier results.
  • 5. You can add other vegetables such as spinach or broccoli.
  • 6. Try adding a Mexican spice blend to the sauce along with green chiles and red kidney beans to the macaroni for a chili mac dish.

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