what's for dinner?! mac and cheeeeeez!

our mac and cheez topped with kale chips and mushroom jerky!

our mac and cheez topped with kale chips and mushroom jerky!

our favorite thing to cook these days is our twist on butternut squash cashew mac n cheez by Oh She Glows.  it has the creaminess and tastiness of your favorite childhood meal without the dairy! plus, you get awesome health benefits from the butternut squash (fiber and potassium), cashews (heart healthy fats and antioxidants), and avocado oil (heart healthy fats and enhanced absorption of nutrients).  

what you’ll need (we prefer organic):

  • nutty life simply cashew milk (cafe blend works too) -- side note: did you know you can order cases of our cashew milk online if you live locally in the Boston area!? not sure if we deliver to you? email us at info@nutty-life.com
  • butternut squash (Olivia's Organics pre-washed and pre-chopped is the best if you want less prep work)
  • avocado oil (we like Primal Kitchen)
  • pasta (we like the gluten free versions by Ancient Harvest)
  • sea salt
  • pepper
  • nutritional yeast (Cambridge Naturals definitely has it! so does Whole Foods)
  • arrowroot powder
  • garlic powder
  • onion powder
  • dijon mustard
  • lemon juice
  • kale chips for topping (we like Brad's Raw Foods)
  • mushroom jerky for topping (Pan's Mushroom Jerky is the best!)
  • avocado for topping


  1. pre-heat the oven to 425. toss your chopped butternut squash in avocado oil, sea salt, and pepper on a baking sheet. roast for 35-50 minutes (until soft when poked with a fork & lightly crispy on the outside).
  2. over the stove top on low to medium heat, whisk together: 1 tbsp avocado oil, 1 tbsp arrowroot powder, 3/4 cup cashew milk, 1 cup nutritional yeast, 2 tsp dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tbsp lemon juice, 1/2 tsp sea salt, 1/2 tsp pepper. whisk occasionally until you are ready to transfer this sauce to the blender.
  3. when there are about 10 minutes left on your squash, start to cook your pasta according to the directions on the box.
  4. pour the stovetop sauce into your blender. 
  5. when the butternut squash is finished, add it to your blender.
  6. blend until you have a beautifully creamy cheez sauce.
  7. transfer your pasta to a serving dish & drench it in your delicious vegan butternut squash cashew cheez sauce.
  8. serve it up and top with whatever your heart desires! we love kale chips, mushroom jerky and avocado on top.


stay happy and healthy :)


casheweeeeese cake aka vegan cheesecake

By Erin Olejnik


nutty life’s vanilla bean cashew milk is delicious to drink, but did you know it can be used in desserts, too? our dairy free cheesecake recipe is the perfect guilt-free vegan dessert! plus, you can customize this recipe by topping with fruit, or creating an entirely new flavor by blending frozen berries or melted chocolate into the filling!

here’s what you’ll need:


  • 3/4 cup of your favorite type of raw organic nut (I used cashews here, but walnuts, macadamia nuts, or almonds work just as well)
  • 5-7 organic Medjool dates
  • 1/2 cup of organic shredded coconut


  • one 12oz bottle of nutty life vanilla bean cashew milk
  • the juice of one organic lemon (≈3 tbsp)
  • 1/4 cup of organic pure maple syrup
  • 1/2 cup of coconut oil, in liquid form
  • 1 cup of raw cashews
  • 1/2 tsp of salt
  • a dash of cinnamon


1. first, let’s make the crust. combine the raw nuts, dates, and coconut flakes in a food processor and pulse until everything is chopped into small pieces.


2. pour this crumbly mixture into either a springform or pie pan. lay a sheet of wax paper over the top and use the underside of a cup to press the mixture into a tightly-packed crust. make sure it is evenly distributed along the bottom of the pan.

3. stick the pan in the freezer to set the crust.

4. rinse out the food processor and combine all of the ingredients for the filling in it. blend until it is a creamy consistency with no cashew chunks. if the mixture does not seem viscous enough, blend a few more nuts into the mixture.

5. take the pan out of the freezer and pour the filling mixture over the top of it. if necessary, distribute the mixture evenly with a rubber spatula.


6. place the pan back in the freezer and let it sit for 1-2 hours. afterwards, decorate the top with nuts, berries, coconut flakes, or anything else you desire! the cheesecake will last in the refrigerator for up to five days.  (insider secret: freeze some of it for later!).

voilà! who knew that making a vegan cheesecake could be so easy? if you try your hand at this recipe, be sure to post a picture and tag #nutty4nuttylife! also, follow our blog for more delicious dairy free recipes!