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Vegan Butternut Squash Mac and Cheese

Creamy Vegan Butternut Squash Mac and Cheese for Comfort

Delve into a bowl of Vegan Butternut Squash Mac and Cheese, a creamy delight perfect for cozy family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 medium Butternut Squash fresh is best
  • 1 cup Raw Cashews for nut-free option, substitute with sunflower seeds
  • 2 tablespoons Tapioca Starch can be replaced with potato starch
  • 1 cup Unsweetened Plant-Based Milk avoid flavored or sweetened types
  • 1 tablespoon Rice Vinegar substitute with apple cider vinegar if necessary
  • 2 tablespoons Vegan Butter can be omitted for lower-fat version
  • 1/4 cup Nutritional Yeast essential for vegan cheese flavor
  • 1 teaspoon Smoked Paprika can be swapped for regular paprika or chipotle powder
  • 1 tablespoon Dijon Mustard any mustard can work
  • 1 small Onion minced; onion powder can be used as a substitute
  • 1 teaspoon Salt adjust based on your taste preferences
Optional Toppings
  • 1 cup Panko Breadcrumbs adds crunch when baked
  • 2 tablespoons Chives substitute with green onions if needed

Equipment

  • large pot
  • blender
  • baking sheet
  • Casserole Dish

Method
 

Step-by-Step Instructions
  1. In a large pot, bring salted water to a rolling boil. Add diced butternut squash along with raw cashews, and cook for 10-12 minutes until tender. Drain and set aside.
  2. Transfer the cooked butternut squash and cashews to a blender. Add tapioca starch, plant-based milk, rice vinegar, vegan butter, nutritional yeast, smoked paprika, Dijon mustard, minced onion, and salt. Blend until smooth.
  3. In a separate pot, bring 12 cups of water to a boil. Add salt and elbow macaroni. Cook according to package instructions until al dente, usually 7-9 minutes. Drain and return to pot.
  4. Pour the smooth sauce into the pot with the drained macaroni. Stir until well-coated.
  5. To prepare optional topping, preheat oven to 375°F (190°C). Toss butternut squash slices with seasoning and olive oil, roast for 20-25 minutes.
  6. Transfer mac and cheese into a casserole dish, top with roasted squash and panko breadcrumbs. Bake for 12-14 minutes until golden.
  7. Remove from oven, cool slightly, and sprinkle fresh chives before serving. Enjoy hot!

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 500mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Ensure squash is fork-tender before blending. Use fresh ingredients for best results.

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