Vegan Butternut Squash Mac and Cheese
This butternut squash mac and cheese is a vegan, healthier alternative to your classic mac and cheese! Made with good-for-you ingredients, no baking required and is extra CREAMY and delicious! It's sure to be a weeknight favourite that the whole family will enjoy!
Ingredients
- 1.5 c cubed & roasted butternut squash
- 3 tbsp nutritional yeast
- 1 tablespoon cornstarch
- ½ c cashews (soaked overnight or in hot water for 2hrs)
- 1 c vegetable broth
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon turmeric (optional for colour)
- Salt/pepper
- 8 oz macaroni pasta
- Kale, spinach, broccoli (optional)
Instructions
Pasta
- Cook pasta al dente according to package instructions. Drain and set aside.
Sauce
- Blend all ingredients together, including butternut squash, in a high speed blender or food processor until smooth and creamy.
Assemble
- Pour sauce into pot of cooked pasta along with any mix ins desired (kale, broccoli, etc.) Cook another 2 minutes over medium heat and serve! Store leftovers in an airtight container in the fridge.
Notes
*I love this recipe with vegetable broth but you can also sub nut milk (ex.coconut milk, oat milk, etc.)