Vegan Butternut Squash Mac and Cheese
Secretly veggie-packed, and unapologetically vegan butternut squash mac and cheese that kids and adults absolutely adore.
Servings: 10 Servings
Calories: 359kcal
Cost: $12
Ingredients
For the Butternut Squash Cheese Sauce:
- 2 cups butternut squash peeled and 1-cm diced
- 1 cup raw cashews
- ¼ cup tapioca starch
- 1 ½ cup unsweetened plant-based milk
- 3 tablespoons rice vinegar
- 3 tablespoons vegan butter room temperature
- 1 ½ cup nutritional yeast
- 1 teaspoon smoked paprika
- 2 teaspoons dijon mustard
- 2 tablespoons onion minced
- 2 teaspoons salt or to taste
For the Macaroni:
- 1 lb. elbow macaroni or small shells
- 12 cups of water
- 1 teaspoon salt
Optional Topping:
- 2 cups butternut squash peeled and thinly sliced
- 1 teaspoon poultry seasoning
- 2 teaspoons tamari
- 2 teaspoons olive oil
- ¼ cup panko breadcrumbs
- 1 tablespoon chives thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Add the diced butternut squash and cashews and cook until tender, 10–12 minutes.
- Drain the butternut squash and nuts in a colander, discarding the water.
- Transfer the drained squash and cashews to a blender along with the tapioca starch, plant-based milk, vinegar, vegan butter, nutritional yeast, smoked paprika, mustard, onion, and salt. Blend until completely smooth, forming the cheese sauce.
- Bring 12 cups of water to a boil. Once boiling, add the salt and the macaroni. Cook until al dente according to package directions.
- Drain well and return the pasta to the pot. Pour the butternut squash cheese sauce over the pasta and stir until evenly coated.
- For the optional topping, preheat the oven to 375°F (190°C). Toss the thinly sliced squash with poultry seasoning, tamari, and olive oil. Spread on a baking sheet and roast until tender and lightly browned, 20–25 minutes.
- Spread the mac 'n cheese into a casserole dish. Top with the roasted squash and breadcrumbs. Bake until the breadcrumbs are golden and crisp, 12-14 minutes.
- Remove from the oven, sprinkle with chives, and serve hot.
Notes
⛄️ Do You Wanna Build A Snowman?
Fresh squash brings the richest flavor, but thawed frozen squash works fine. Drain well so the sauce stays silky and doesn’t taste remotely like the inside of a plastic bag.
🕰 Oven Delay Replay:
If you're roasting the fully topped baked mac, wait to bake until just before serving. The top stays crispy and the base doesn’t dry out on you.
Nutrition
Calories: 359kcal | Carbohydrates: 52g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 849mg | Potassium: 577mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6146IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 3mg