recipe Notes:

This is one of my go to comfort food meals when I want something quick, yummy and healthy! It’s also easily adjustable to make it cheezier and more comforting or with extra veggies packed in. 


  • The amount of plant milk you use in the recipe can be adjusted for the desired consistency. Add more gradually if you want a runnier sauce. 
  • This recipe is the perfect opportunity to pack in more veg! I like to cook broccoli or cauliflower with the pasta and pour the sauce over at the end. You can also stir through chopped kale. This is such a good way to increase those veggies and get in extra fiber, vitamins and minerals. 
  • Wanna make it extra fancy? Pour everything into a large baking dish at the end, top with breadcrumbs and bake in the oven at 200°C for 10/15 mins, until golden (or place under the grill.)
  • If your goal is to loose weight then decrease the amount of cashews* used (or omit completely) and increase plant milk for a lower calorie option.
  • If you want an extra creamy dish – maybe to impress a friend or to feed lots of hungry children – increase the cashews to 1 cup. You can add in vegan Parmesan (or extra nutritional yeast) to make it more cheesy tasting.
  • Type of pasta to use? Whole wheat pasta is what I personally prefer. Whole wheat will increased satiation and lower the GI of the dish due to the fiber (super good for you and your gut). Another option is to use a lentil pasta if increased protein suits your goals. However, “regular” white pasta is super yum and comforting in this dish and still a good healthy option!

* cashews absolutely are not bad for you, they’re just a slightly more calorie dense food.  

Creamy Mac and Cheeze

Serves: 3-4 portions 

Time: 20 mins

Veggie mac and cheese - naturally gina nutrition 2020


  • 1/3 Cup cashews 
  • 2 Cloves of garlic 
  • 300 g butternut squash 
  • 200 g white potato
  • 1/2 tsp turmeric 
  • 2 tbsp nutritional yeast 
  • Salt and pepper to taste 
  • 1 cup plant milk 
  • Choice of pasta to serve – I use wholewheat pasta 


  1. Soak cashews in Hot water 
  2. Cook pasta according to package instructions 
  3. Peel and chop squash and potatoes into bite sized cubes (roughly) and add to a large pot with the peeled garlic cloves and cover with water. 
  4. Boil for 15 minutes or until they are soft and easily broken with a fork. 
  5. Strain cashews and add to a high power blender with the cooked veg and all the other ingredients. Blend until smooth. 
  6. Stir the sauce through the cooked pasta and adjust salt and pepper to taste.
  7. Serve