Vegan Butternut Squash Mac and Cheese (Printable)
Creamy plant-based mac with roasted butternut squash and rich cashew sauce for ultimate comfort.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or short pasta
→ Butternut Squash Sauce
02 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
03 - 1 tbsp olive oil
04 - 1 tsp salt
05 - 1/2 tsp black pepper
→ Cashew Cream
06 - 2/3 cup raw cashews, soaked in hot water for 15 minutes and drained
07 - 1 cup unsweetened plant-based milk (oat or soy)
08 - 2 tbsp nutritional yeast
09 - 1 tbsp lemon juice
10 - 2 tsp Dijon mustard
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1/4 tsp ground turmeric
→ Topping
14 - 2 tbsp panko breadcrumbs
15 - 1 tbsp olive oil
16 - 1 tbsp chopped fresh parsley
# How To Make It:
01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Toss butternut squash cubes with olive oil, salt, and black pepper. Spread evenly on the tray and roast for 25-30 minutes until soft and slightly caramelized.
03 - While squash roasts, soak cashews in hot water for 15 minutes, then drain thoroughly.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
05 - Add roasted squash, soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, and turmeric to a high-speed blender. Blend until completely smooth and creamy.
06 - Taste the sauce and adjust seasoning with additional salt or lemon juice as needed.
07 - Pour sauce into the pot with drained pasta. Stir well to coat evenly. Gently heat over low heat, stirring constantly, until warmed through.
08 - For crunch, mix panko breadcrumbs with olive oil and toast in a skillet over medium heat until golden. Sprinkle over mac and cheese with chopped parsley before serving.
# Tips from dashanddishes:
01 -
- The cashew cream creates such an incredibly velvety texture nobody believes it is dairy free
- Roasting the squash first adds a natural sweetness that balances the tangy nutritional yeast perfectly
02 -
- The sauce thickens as it sits, so if it seems too thin just give it a few minutes off the heat
- Blending hot squash can create pressure buildup, so remove the center cap of your blender lid and cover with a towel
03 -
- Use a high-speed blender if possible to guarantee that silky smooth texture
- Taste the sauce before combining it with pasta and adjust the salt or lemon juice as needed