Butternut Squash Mac and Cheese Vegan

Don't worry, ads are not going to appear on your printed document!

5 from 5 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Butternut Squash Mac and Cheese is an easy vegan mac and cheese recipe made healthier using a butternut squash cashew sauce. Bonus, this delicious healthy vegan dinner is also oil-free and ready in 30 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/butternut-squash-mac-and-cheese/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Total Time35

Servings: servings (1 cup)

Calories: 344.9kcal

Author: Carine Claudepierre

Ingredients

4 cups Butternut Squash peeled, cubed (- about small butternut)
1 cup Cashew
16 ounces Macaroni Elbow Pasta 450g

Vegan Mac n Cheese Sauce

1 cup Vegetable Stock
1 cup Almond Milk
2 Garlic Cloves crushed
¼ cup Nutritional Yeast
1 teapsoon Onion Powder
1 tablespoon Dijon Mustard
½ teaspoon Paprika
½ teaspoon Salt
¼ teaspoon Ground Pepper

US Customary - Metric

Instructions

Cook Pasta

Bring a large pot of water to a boil, add macaroni pasta and cook following packaging instructions. Drain and set aside.

Make the sauce

Peel, deseed, and cut the butternut into cubes. Measure 4 cups.
Fill another large pot with cold water, cover with a lid and bring water to a boil over medium-high heat.
Reduce to medium heat, remove the lid and add butternut squash cubes and cashews to the boiling water. Cover and cook over light boil for about 10 to 12 minutes or until the squash is fork tender.
Drain squash and cashew in a sieve and let steam out for 10 minutes.
In a high-speed blender jug, add the boiled squash and cashew, vegetable stock, almond milk, garlic, onion powder, nutritional yeast, Dijon mustard, paprika, salt, and pepper.
Blend on the high-speed setting until creamy and smooth.
If too thick, thin out with extra water and blend after each addition.
Taste the sauce and adjust with more salt, pepper, or nutritional yeast to boost the cheesy flavor.
Pour the sauce over the cooked macaroni and return to low heat few minutes until the dish is warm to serve.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 1 month in sealed boxes and thaw in the fridge the day before.

Equipment

Nutrition