Print
Vegan Mac and Cheese

Vegan Butternut Squash Mac and Cheese


  • Author: Loving It Vegan
  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour
  • Yield: 6

Description

Fabulously cheesy vegan butternut squash mac and cheese. Perfect comfort food, this saucy and deliciously flavored dish is super easy and so satisfying.


Ingredients

For the Pasta:

  • 18oz (500g) Macaroni or Pasta Shells

For the Butternut Squash:

  • 1 Large Butternut Squash
  • 1 Tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper

For the Sautéed Onion/Garlic:

  • 1 Onion (Chopped)
  • 1 tsp Crushed Garlic
  • 1 Tbsp Olive Oil

For the Cashew Cheese Sauce:

  • 1 cup (150g) Cashew Nuts (Raw)
  • 2 Tbsp Nutritional Yeast
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1 cup (240ml) Water
  • 1 tsp Paprika

For the Topping (Optional):


Instructions

  1. Preheat the oven to 390°F (200°C).
  2. Peel and chop the butternut squash and then add to a bowl with the olive oil and salt and pepper and toss so that all the pieces are lightly coated with the oil.
  3. Transfer to a parchment lined baking tray and bake in the oven for 30-35 minutes until soft and cooked.
  4. While the butternut is baking, prepare the pasta according to package directions. Once cooked, cover (to stop it from drying out) and set aside.
  5. Add the onion and crushed garlic to a pot with the olive oil. Sauté until softened. Leave it in the pot you will come back to it later.
  6. Prepare your cashew cheese sauce by adding the cashews, nutritional yeast, garlic powder, salt, water and paprika to a blender jug and blending until smooth.
  7. When the butternut squash is cooked, add it to the pot with the onion and garlic and toss together.  Pour over the cashew cheese sauce. Use an immersion blender to blend it up into a smooth sauce. If you don’t have an immersion blender then add to your blender jug in stages until perfectly blended and then return it to the pot.
  8. Add the cooked pasta and mix it in with the sauce.
  9. Serve with some grated vegan cheese, black pepper, vegan parmesan and fresh cilantro.

Notes

*Keeps very well in the fridge and can be served cold the next day or reheated as you prefer.

*You can easily adapt this recipe for gluten-free, just use a gluten-free pasta.

  • Category: Entree, Dinner
  • Method: Oven and Stovetop
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Serve (of 6)
  • Calories: 555
  • Sugar: 7.8g
  • Sodium: 233mg
  • Fat: 17.1g
  • Saturated Fat: 2.6g
  • Carbohydrates: 86.3g
  • Fiber: 8.6g
  • Protein: 16.8g

Keywords: vegan butternut squash mac and cheese