Easy creamy butternut squash mac and cheese that is vegan, gluten free, soy free and oil free. Ready in under the 30 minutes, made with whole food ingredients, perfect for a weeknight dinner or to grace your Thanksgiving holiday table.
The ultimate, healthy dairy free mac and cheese recipe from scratch!
about the butternut squash cheese sauce:
- You can use fresh diced up butternut squash if you like, just know it is a little labour intensive to peel and clean so plan in advance. Alternatively you can use fresh pre diced or frozen cubes to save some time.
- The recipe calls for the squash to be boiled just until tender, however you are free to roast it instead and get some caramelization going around the edges. 30 minutes at 400”F after you toss the cubes with some salt, pepper, paprika and a light drizzle of olive oil (or a splash of water for WFPB).
Blend the butternut squash together with the spices and protein packed cashews until a silky smooth and lusciously cheesy sauce is born. This can be made a couple of days in advance and could even be frozen for later use.
the pasta:
Any short shape pasta you like works with this sauce. I used some chickpea gluten free shells to capture as much of the sauce as possible. Penne, orecchiette and classic elbow macaroni are always great choices. It’s important not to overcook it, we are after that perfect “ al dente “ texture so make sure to check a couple of minutes before you expect it to be done.
toppings ideas:
smoky tempeh or coconut bacon bits
crispy onions
vegan chicken and broccoli
panko bread crumbs
crumbled kale chips or seaweed
fried crispy sage leaves
everything but the bagel seasonings.
FAQ
- How do I make this nut – free ? Simply replace the cashews in the recipe with a handful of sunflower seeds, sesame seeds or 1/4 cup of tahini.
- Can I skip the nutritional yeast ? Sure, you can leave it out altogether or replace it with 1 tablespoon of miso paste.
- Can I use coconut milk to make the sauce instead of water ? Of course, just keep in mind the coconut flavor will come through.
- Do I have to soak the cashews ? Not if you are using a high powered blender like the Vitamix. Otherwise make sure to soak them in hot water for 20 minutes before making the sauce.
love this vegan butternut squash mac and cheese ?
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P.S. If you try this recipe make sure to come back here to rate, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Butternut Squash Mac and Cheese (Vegan +GF)
Ingredients
- 1 lb butternut squash
- 3/4 cup raw cashews
- 1 tbsp onion powder
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 2 ts dijon mustard
- 1.5 tsp sea salt
- 1/2 tsp turmeric
- 1/2 tbsp chickpea miso paste OPTIONAL
- 1 cup water from boiling the butternut squash
- 1 lb macaroni pasta cooked al dente according to the instructions on the box
Instructions
- If you don’t have a high powered blender make sure to soak the cashews in hot water for 20 minutes before making the sauce.
- Bring a medium sauce pan filled with water to a boil. Add a pinch of salt and the butternut squash. Cook until tender about 10 minutes or so. Reserve one cup of the water then drain.
- To the bowl of powerful blender ( i used my Vitamix) add 3/4 cup of the reserved water, the cooked butternut squash, cashews, mustard, nutritional yeast, onion powder, turmeric and sea salt (+ miso paste if using). Blend on until silky smooth and creamy. Add more of the reserved water to thin out the sauce as desired.
- Meanwhile cook the pasta according to the instructions on the box until al dente. Drain and toss with the butternut squash cheese sauce until coated all over.
Notes
- How can I thin out the sauce ? Use a splash of veggie stock or plain plant-based milk of your choosing if desired.
- How do I make this nut - free ? Simply replace the cashews in the recipe with a handful of sunflower seeds, sesame seeds or 1/4 cup of tahini.
- Can I skip the nutritional yeast ? Sure, you can leave it out altogether or replace it with 1 tablespoon of miso paste.
- Can I use coconut milk to make the sauce instead of water ? Of course, just keep in mind the coconut flavor will come through.
- Do I have to soak the cashews ? Not if you are using a high powered blender like the Vitamix. Otherwise make sure to soak them in hot water for 20 minutes before making the sauce.
Nutrition
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