Vegan Butternut Squash Macaroni and Cheese
This Vegan Butternut Squash Mac and Cheese is a plant-based alternative to the classic comfort food favorite. Dairy-free and gluten-free!
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Lunch, Dinner, Pasta
- Method: Roast, Boil, Blend
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1/2 cup raw cashews, soaked *
- 2 cups butternut squash, cubed
- 1 tbsp olive oil
- 1 cup unflavored nondairy milk
- 1 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp salt
- salt and pepper, to taste
- 8 ounces pasta of choice
Instructions
- Preheat oven to 400 degrees. In a large bowl toss butternut squash with olive oil, salt & pepper
- Spread evenly on baking sheet and roast for 30-35 minutes, flipping midway
- When the squash is almost finished roasting, boil pasta in salted water until al dente
- Let the squash cool for a few minutes, then put into food processor with soaked cashews, milk, nutritional yeast, garlic powder, salt & pepper
- Blend until creamy, smooth consistency
- Add drained pasta back to pot and toss with the cheese sauce
Notes
*Soak cashews in water for at least 1 hour. This gives the cheese sauce a thicker, creamier consistency. You can omit the cashews, in which case you’ll use less liquid in the sauce
Keywords: vegan, macaroni, butternut squash, mac and cheese, cheese, dairy-free cheese, dairy-free, gluten-free, vegan mac
