Vegan Butternut Squash Mac and Cheese
Silky smooth and creamy, this vegan butternut squash mac and cheese is so yummy that even your non vegan friends will ask for seconds!
Ingredients
Cashew Cheese Sauce
- 1¼ cups raw, unsalted cashews soaked overnight *see notes *notes include quick soak method.
- 2 tablespoon lemon juice
- ¾ cup almond milk *or any other plant-based milk (or water)
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric
- ½ teaspoon English mustard
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sea salt or to taste
Roasted Butternut Squash
- 2 cups butternut squash
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Broccoli Pasta
- 2 cups macaroni
- 1 head broccoli cut into florets
Instructions
- Preheat the oven to 180 C (350 F). Line a baking sheet with parchment paper.
- Peel and deseed the butternut squash and cut into bite size pieces. Transfer to baking tray and drizzle olive oil over the top, giving it all a few good turns with a spatula to ensure it's evenly coated in oil. Sprinkle with sea salt and roast in the oven for 30 minutes, turning once at the halfway point.
- Make the cashew cheese sauce by combining the soaked cashews, and the rest of the cashew cheese sauce ingredients in a blender and pulsing until smooth. The sauce will still be quite thick at this point.
- Meanwhile, cook the pasta according to packet instructions, adding the broccoli in during the last 2 minutes. Drain, reserving 250 ml (one cup) of the pasta water.
- Remove the butternut squash from the oven and add it to the blender with the cashew cheese sauce. Blend until everything is incorporated. Add the reserved pasta water to the mix and pulse until a creamy consistency is achieved.
- Pour the sauce over the pasta and broccoli and stir gently until everything is well combined. Tuck in and enjoy!
Notes
- I recommend soaking your cashews overnight, but if you're short on time you can put them in a pot of water over medium heat, bring it to the boil, remove from the heat and cover the pan for 15 minutes. Drain and rinse the cashews before using.
❄️Storage Instructions
Refrigerator
Store prepared butternut squash mac and cheese in an airtight container in the refrigerator for up to 5 days. I recommend adding a splash of non-dairy milk or water to reheat your vegan mac and cheese on the stove or in the microwave as it tends to thicken over time.Freezer
Allow the mac and cheese to cool completely before transferring it to freezer safe containers or bags. Make sure to pack tightly in airtight containers, allowing 1⁄2 inch headspace at the top for expansion. Seal and freeze for up to 3 months. Thaw overnight in the refrigerator. For a quicker thaw option, run the sealed frozen containers under cool water, changing the water every 5 minutes until thawed. You can also defrost in the microwave using a low power setting. Once thawed, add 2-4 tablespoons of non-dairy milk or water to the mac and cheese, then reheat thoroughly on the stove over medium heat, stirring occasionally, or in the microwave until hot. You may need to adjust consistency by adding more liquid as needed once reheated.Nutrition
Calories: 602kcalCarbohydrates: 81gProtein: 24gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 414mgPotassium: 1270mgFiber: 10gSugar: 8gVitamin A: 8440IUVitamin C: 154mgCalcium: 192mgIron: 6mg
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