Spicy Sunflower & Kabocha Mac N' Cheese

Time 40 Minutes  |  Yields 4 Servings

When we figured this one out, we couldn't help but pat ourselves on the back! :D This stick-to-your ribs vegan mac and cheese recipe is inspired by Chanda Jones, an uber talented vegan chef and close friend of the company. With roasted Kabocha squash, sunflower seed cheese, tempeh bacon, and Serrano peppers this vegan mac and cheese will knock your socks off!


  • 1 box of Cavatappi pasta (or any pasta you prefer)
  • 4 dried Serrano peppers
  • 1 cup of soaked raw unsalted sunflower seeds
  • 1 Kabocha squash
  • 1/3 cup of olive oil
  • 1 1/2 cup of water
  • 1/4 cup lemon juice
  • 1 clove garlic
  • 1 teaspoon of salt 
  • 1/2 teaspoon of pepper
  • 2 teaspoons of nutritional yeast (learn about it here)
  • 1/8 teaspoon of cumin
  • 1/2 teaspoon of onion flakes
  • 4 slices of vegan tempeh bacon (learn to make it here)
  • 1 tablespoon of chopped green onions for garnish


  1. Cut the squash in half, and broil it flesh-side-up in the oven until it cooks down to half the size
  2. Remove from oven, let cool, and scoop inside of squash into a bowl
  3. Add 1 teaspoon of olive oil, and a pinch of salt to a pot of water and bring to a boil
  4. Boil pasta until al dente (to taste) and let cool
  5. Blend all the ingredients on high until smooth (except pasta, bacon, green onions, and Serrano peppers)
  6. Mix with cooked pasta in a pot and heat on medium-low
  7. Mix in chopped tempeh bacon and Serrano peppers
  8. Garnish with green onions and you're done!