Slow cooker vegan butternut squash mac and cheese

Slow cooker vegan butternut squash mac and cheese

This delicious slow cooker vegan butternut squash mac and cheese recipe is easy to make and oh so delicious!


for 6 servings

  • 1 butternut squash, peeled and cubed
  • 1 medium white onion, quartered
  • ½ cup

     raw cashews (65 g)

  • ¼ cup

     nutritional yeast(35 g)

  • 1 clove garlic
  • 1 teaspoon

     dried rosemary

  • ½ teaspoon


  • 2 tablespoons

     olive oil

  • 1 teaspoon


  • 1 tablespoon


  • 2 cups

     vegetable stock(480 mL)

  • 1 lb

     elbow macaroni, cooked according to package instructions(455 g)

  • fresh parlsey, for garnish



  1. Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
  2. Peel the skin off of the squash. The skin should peel right off! Once peeled, slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
  3. In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
  4. Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
  5. Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
  6. Pour the sauce over the macaroni and stir well.
  7. Serve garnished with parsley.
  8. Enjoy

Recipe courtesy of

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