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Vegan Butternut Squash Mac and Cheese

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A creamy and comforting dairy-free mac and cheese made with tender butternut squash, cashews, nutritional yeast, and savory seasonings. The silky golden sauce coats every piece of pasta for an easy and satisfying plant-based meal.

Ingredients

  • Butternut squash, peeled and cubed
  • Elbow macaroni or other short pasta
  • Raw cashews
  • Nutritional yeast
  • Unsweetened plant-based milk
  • Garlic
  • Lemon juice
  • Dijon mustard
  • Onion powder
  • Garlic powder
  • Smoked paprika
  • Turmeric, optional
  • Olive oil
  • Salt
  • Black pepper
  • Pasta cooking water, as needed

Instructions

  1. Bring a large pot of salted water to a boil. Add the butternut squash and cook until completely tender and easily pierced with a fork. Remove the squash and reserve some cooking liquid if desired for thinning the sauce.
  2. If the cashews are not already soft, soak them in hot water while preparing the remaining ingredients, then drain well.
  3. Cook the macaroni according to the package directions until al dente. Before draining, reserve some pasta cooking water.
  4. Add the cooked butternut squash, drained cashews, nutritional yeast, plant-based milk, garlic, lemon juice, Dijon mustard, onion powder, garlic powder, smoked paprika, optional turmeric, and olive oil to a blender.
  5. Blend until completely smooth and creamy. If the sauce is too thick, gradually add more plant-based milk or reserved pasta water until the desired consistency is reached.
  6. Pour the sauce into a large saucepan and warm gently over medium-low heat. Season with salt and black pepper and adjust the seasonings to taste.
  7. Add the drained pasta directly to the sauce and stir until every piece is evenly coated. Cook for another 1 to 2 minutes, adding a splash of pasta water or plant-based milk if needed.
  8. Serve the Vegan Butternut Squash Mac and Cheese warm.

Notes

  • For a nut-free version, replace the cashews with white beans, soaked sunflower seeds, or additional butternut squash and use a nut-free plant-based milk.
  • For a spicy version, add cayenne pepper, chili flakes, hot sauce, or diced jalapeño to taste.
  • Steamed broccoli, peas, spinach, kale, or roasted cauliflower can be mixed into the pasta for extra vegetables.
  • For baked mac and cheese, transfer the sauced pasta to a baking dish, top with breadcrumbs and a light drizzle of olive oil, and bake until golden and crisp.
  • Increase the smoked paprika or add a small amount of chipotle powder for extra smoky flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Add a splash of plant-based milk or water when reheating to restore the creamy consistency.
  • The butternut squash sauce can be frozen separately from the pasta for up to 3 months.
  • Frozen cubed butternut squash can be used instead of fresh squash.
  • For a gluten-free version, use gluten-free pasta and verify that packaged ingredients meet your dietary requirements.

Nutrition

Find it online: https://thefamilycooking.com/vegan-butternut-squash-mac-and-cheese-2/