Our second favourite recipe from the 28 Day Vegan Plan book is Mac N Cheese. 

Remember that you have the chance to win a copy of the book, all you have to do is email us at info@therefinerye9.com with your favourite vegan recipe! 



  • 1⁄2 butternut squash, peeled, seeds removed and diced, or 1 large or 2 medium sweet potatoes, peeled and diced

  • 150 g cashews, soaked in water (see page 29)

  • 250 ml water

  • 20 g nutritional yeast1⁄3 red pepper, chopped

  • 1⁄2 celery stalk, chopped

  • 1 spring onion, trimmed

  • 2 tablespoons cornflour

  • Juice of 1 lemon

  • 1 tablespoon yellow mustard

  • 1 tablespoon dried minced onion 1 garlic clove, peeled

  • 1 teaspoon garlic powder

  • 1⁄2 teaspoon paprika

  • 1⁄2 teaspoon sea salt

  • Pinch of ground black pepper


  1. Preheat the oven to 180°C/350°F/ gas 4. Line a baking sheet with parchment paper. Bake the squash or sweet potatoes for 45 minutes. Alternatively, boil them in water for 25 minutes.

  2. Blend all of the ingredients in a high-speed blender until the sauce reaches a very smooth consistency.

  3. Transfer to a pan and cook over high heat for 3 minutes, then reduce the heat to low and let the sauce simmer for 3 more minutes. Add a little liquid if necessary (cashew milk, for instance), but not too much; you want the consistency to remain very creamy.

  4. Serve with your favourite pasta and top with fresh herbs or let cool and refrigerate or freeze for later.


Note: Serve this sauce with your preferred pasta. You can keep leftover sauce in the fridge for about 5 days or in the freezer for up to 3 months.


Check out our previous 28 Day Vegan Plan recipe: Tofu Scramble with Avocado