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How to make Ulu Hye's

Vegan Mac and Cheese

Mac and Cheese is the ultimate comfort food. An absolute classic, we’ve made our own vegan version using our Nut Mylk Base.

Easy to make and super delicious, it’s full of flavour and dare we say, better than the real thing!


  • 400g curly pasta (or any of your choice)
  • 1/4 pumpkin chopped into cubes
  • 4 tbsp Nut Mylk Base* 
  • 3/4 cup nutritional yeast
  • Juice of 1 lemon
  • 1 tsp minced garlic
  • 1 tsp onion powder
  • 1 tsp dijon mustard
  • Splash of tamari
  • Salt and pepper to taste
  • Optional: grated vegan cheese * Not the made milk, just 4 tbsp of the base as is - this is your cashew replacement



In a medium-size pot, place the pumpkin in and fill up the water, ensuring you're not covering the pumpkin (you will be using this water for the sauce, so less water is better, you can always add more later)

Boil the pumpkin for approx 12-15 min or until soft

In another pot, cook your pasta

Once pumpkin is soft, transfer to your blender or food processor along with the water it's been cooked in

Add the rest of the ingredients into your blender and whiz it up on high until you have a smooth and creamy sauce

Once your pasta is ready, drain and place back in the pot, add your cheesy sauce and re-heat if required

Garnish with salt, pepper and fresh parsley

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