Vegan Butternut Squash Mac & Cheese
This vegan butternut squash mac and cheese is rich, creamy, cheesy, comforting, and ready in just 30 minutes! The recipe is soy-free, dairy-free, and optionally gluten-free!
Servings 4
Ingredients
- 1 Tbsp avocado oil or olive oil
- 4 cups (600 g) butternut squash peeled & cubed (1-inch pieces)
- 2 cloves garlic roughly chopped
- 1/2 cup (75 g) cashews
- 1 cup (240 ml) low-sodium vegetable broth
- 10.6 oz dry (300 g) pasta of choice (gluten-free, if needed)
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 3 Tbsp nutritional yeast (see notes)
- 1 tsp salt
- 1/2-1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- Black pepper to taste
Instructions
Cook the Butternut Squash and Pasta
- You can watch the video in the post for visual instructions.First, peel and cut the butternut squash into 1-inch cubes and mince the garlic. Meanwhile, heat the oil in a large skillet over medium heat.
- Once hot, add the butternut squash and garlic to the pan and sauté for about 3 minutes.For more flavor depth, sauté the butternut squash for longer until it browns and caramelizes on the edges more.
- Then, add the cashews, pour in the vegetable broth, and bring the mixture to a boil over high heat.
- Immediately reduce the heat to a simmer (medium-low), cover the pan, and simmer for about 15 minutes or until the squash and cashews are fork-tender.
- Meanwhile, cook the pasta according to its package directions (usually minus 1-2 minutes for al dente results). Reserve 1 cup of the pasta water when you drain it.
Blend and Assemble the Vegan Squash Mac and Cheese
- Pour the squash mixture into a high-speed blender and add the remaining ingredients (lemon juice, mustard, nutritional yeast, seasonings, and reserved pasta water).Optionally, keep some of the broth/ pasta water to one side so you can adjust how thick or thin you wish the sauce to be.
- Then blend until smooth and creamy, pausing to release steam from the machine and scrape down the sides of the blender as required.
- Taste the sauce and adjust any of the ingredients to your liking.
- Finally, pour the creamy butternut squash pasta sauce over the pasta and stir to combine- then serve and enjoy optionally with a sprinkle of vegan Parmesan cheese.
Notes
- Can I substitute the nutritional yeast? Instead, you could use half the amount of mellow white miso or your favorite dairy-free meltable cheese, like a vegan sharp cheddar or even a smoky cheese (for extra flavor depth).
- Use raw cashews: They have a much milder flavor and blend really creamy.
- To save time: You could use pre-chopped butternut squash. If the chunks are too big, chop them down to size.
Nutrition Facts
Vegan Butternut Squash Mac & Cheese
Amount per Serving
Calories
492
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
10
%
Sodium
608
mg
25
%
Potassium
902
mg
26
%
Carbohydrates
82
g
27
%
Fiber
8
g
32
%
Sugar
6
g
7
%
Protein
17
g
34
%
Vitamin A
15006
IU
300
%
Vitamin C
31
mg
38
%
Calcium
95
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.