Hey there, plant-based pals!
Are you craving some comfort food? I’ve got the perfect recipe for you today!
Get ready for a creamy, dreamy vegan butternut squash mac and cheese.
It’s so delicious, you won’t even miss the dairy!
Plus, it’s packed with flavor and super easy to whip up.
Let’s dive into this cozy dish together!
Possible Ingredient Alternatives
Butternut squash can be replaced with pumpkin puree or sweet potato for similar color and texture. Use an equal amount of pumpkin puree or cooked, mashed sweet potato. These alternatives provide comparable nutritional benefits and maintain the creamy consistency of the sauce.
Raw cashews can be substituted with sunflower seeds or white beans for those with nut allergies. Soak sunflower seeds before blending, or use 1/3 cup of cooked white beans. Both options will contribute to the sauce’s creaminess while offering different nutritional profiles.
Nutritional yeast, though not listed, is a common ingredient in vegan cheese sauces. If desired, add 2-3 tablespoons to enhance the cheesy flavor. For those avoiding yeast, miso paste (1-2 teaspoons) can provide a similar umami taste. Adjust salt content accordingly when using these additions.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 15-20 g
- Fat: 25-30 g
- Carbohydrates: 90-100 g
Ingredients
- 12 ounces cooked small macaroni noodles (follow package instructions, use gluten-free if preferred)
- 1/2 cup saved pasta water (or the liquid from cooking squash and onion)
- 1 1/2 cups butternut squash, peeled and cubed
- 1/2 large sweet onion, peeled and diced
- 1/4 cup raw cashews
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon mustard (dijon)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon turmeric
- 1/8 teaspoon ground nutmeg
Step 1: Cook the Butternut Squash, Onions, and Cashews
In a large pot, combine butternut squash, onions, and cashews.
Add enough water to cover the ingredients by at least an inch or two.
Bring the pot to a boil, then reduce the heat to medium and allow the mixture to simmer for about 15 minutes, or until the vegetables are tender.
Step 2: Prepare the Macaroni Noodles
While the vegetables are simmering, cook the macaroni noodles according to the package directions.
Once the noodles are done, reserve 1/2 cup of the cooking liquid before draining.
Return the drained noodles to the pot and set them aside.
Step 3: Blend the Butternut Squash Sauce
Once the squash and onions are tender, drain them and place them in a high-speed blender along with the cashews.
Add lemon juice, salt, dijon mustard, garlic powder, black pepper, smoked paprika, turmeric, nutmeg, and the reserved noodle cooking liquid.
Blend all the ingredients until completely smooth.
Use a tamper if necessary to ensure everything is blended evenly.
Step 4: Combine Sauce with Macaroni
Pour the smooth butternut squash sauce over the cooked macaroni noodles in the pot.
Stir thoroughly to ensure every noodle is coated with the creamy sauce.
If needed, warm the mixture through over low heat to ensure it’s hot and ready to serve.
