Butternut Squash Mac and Cheese
This vegan butternut mac and cheese is so creamy and delicious with absolutely no dairy or oil! It's perfect comfort food the whole family will love!
Servings: 8
Calories: 155kcal
Ingredients
- 16 oz macaroni noodles or other small pasta cooked according to package directions
- 1 ½ cups butternut squash peeled and chopped into cubes
- ½ large onion diced
- 3 cloves garlic
- ¼ cup reserved cooking water from the squash or pasta
- 1 ¼ cups soy milk
- ½ cup nutritional yeast
- ½ cup raw cashews
- 3 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon turmeric
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Add butternut squash, onion, and cashews to a medium sauce pan and cover with water by at least an inch. Bring to a boil, then turn down the heat and simmer until the vegetables are tender (about 15 to 20 minutes).
- While the vegetables are cooking, cook the pasta according to package directions. Reserve ¼ cup of the pasta cooking water and drain the pasta. Return the drained pasta to the pot and set aside.
- When the vegetables are tender, drain them along with the cashews and add them to a high speed blender along with the reserved cooking liquid, soy milk, nutritional yeast, lemon juice, cornstarch, turmeric, Dijon mustard, garlic, paprika, salt, and black pepper. Blend until completely smooth.
- Pour the butternut squash sauce back into the medium sauce pan and heat over medium heat until the sauce comes to a boil and is thickened.
- Pour the sauce into the pot of cooked pasta, and stir to coat all the noodles. Place on the burner and heat until warmed through if needed.
Notes
For gluten free mac & cheese, substitute the wheat pasta with your favorite gluten free pasta.
You can peel and cut up a fresh butternut squash, or purchase refrigerated or frozen peeled and cubed butternut squash.
If you want baked butternut squash mac and cheese, transfer the mac and cheese to a baking pan or casserole dish, sprinkle with breadcrumbs, and bake in a 350 F oven for 30 minutes or until the breadcrumb topping is lightly browned.
Nutrition calculations are approximate.
Nutrition
Calories: 155kcal | Carbohydrates: 2g | Protein: 5.9g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 328mg | Potassium: 245.21mg | Fiber: 3.2g | Sugar: 2g | Vitamin A: 241.56IU | Vitamin C: 7.45mg | Calcium: 74mg | Iron: 1.72mg