Vegan Butternut Squash Mac and Cheese (Printable)
Creamy plant-based mac with roasted butternut squash and rich cashew sauce
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or short pasta of choice
→ 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 (for color, optional)
→ Topping (optional)
14 - 2 tbsp panko breadcrumbs
15 - 1 tbsp olive oil
16 - 1 tbsp chopped fresh parsley
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Toss the butternut squash cubes with olive oil, salt, and black pepper. Spread evenly on the tray and roast for 25-30 minutes, or until soft and slightly caramelized.
03 - While the squash roasts, soak the cashews in hot water for 15 minutes, then drain.
04 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
05 - Add roasted butternut 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 more salt or lemon juice if needed.
07 - Pour the sauce into the pot with the drained pasta. Stir well to coat evenly. Gently heat over low heat, stirring, until warmed through.
08 - For a crunchy topping: Mix panko breadcrumbs with olive oil and toast in a skillet over medium heat until golden. Sprinkle over the mac and cheese with chopped parsley before serving.
# Expert Advice:
01 -
- The sauce is incredibly velvety without a drop of dairy.
- It sneaks in vegetables so effortlessly that nobody complains.
02 -
- Don't rush the blending process or your sauce will feel gritty instead of smooth.
- Adjust the salt carefully before serving since the cashews absorb a lot of flavor.
03 -
- A pinch of smoked paprika transforms the flavor into something smoky and bold.
- Substitute sweet potato for half the squash if you want a slightly sweeter profile.