Vegan Butternut Squash Mac & Cheese [Oil Free]
User Reviews
5.0
117 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
6 Servings
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Calories
392 kcal
-
Course
Side Dish, Main Course
Vegan Butternut Squash Mac & Cheese [Oil Free]
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Wholesome, flavourful, and delicious vegan butternut squash mac and cheese!
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Ingredients
- 450 grams macaroni or cavatappi pasta or your choice, gluten-free if preferred
For the Sauce
- 2 pound butternut squash peeled & chopped into 1-inch cubes, approx. 5 cups cubed
- ¼ cup raw cashews
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¾-1 cup unsweetened cashew milk or milk of choice
- ½ teaspoon sea salt or to taste
For Garnish (optional)
- Vegan Parmesan Cheese
- fresh sage
- smoked paprika
Instructions
- Bring a large pot of salted water to boil and cook your pasta according to package directions for al dente pasta. Drain, return to the pot, and set aside.
- Meanwhile, add the squash to a small sauce pot, cover with water and boil for 8 minutes, or until easily pierced with a fork. Then drain it and add to your blender, along with all remaining sauce ingredients, starting with ¾ cup of the milk. Blend until smooth, and add more milk if needed for a thinner consistency.
- Then pour the sauce over the pasta, mix well, and serve with any garnish you like. (Reserve 1-2 cups of the sauce if you want to add more on top of each bowl for serving.)
Equipments used:
Notes
- Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- If you do not have a powerful blender, add the cashews to the same pot with the squash and boil until the squash is cooked. This will soften the cashews and help them blend more smoothly.
- You may need more or less milk, depending on the size of your squash.
- As the pasta sits with the sauce, it will continue to absorb it. So, if you plan to have leftovers, reserve a cup of the sauce in a separate container before mixing it into the pasta. Add the reserved sauce to a pan with the leftover pasta when reheating to return it to a creamy state.
- reserve a cup of the sauce in a separate container
- Leftovers keep refrigerated for 3-4 days. You may freeze the sauce for up to 3 months in an airtight, freezer-safe container. I don't recommend freezing pasta as it alters the texture.
Nutrition Information
Show Details
Calories
392cal
(20%)
Carbohydrates
77g
(26%)
Protein
14g
(28%)
Fat
4g
(6%)
Sodium
226mg
(9%)
Potassium
800mg
(23%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
16236IU
(325%)
Vitamin C
32mg
(36%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392cal | 20% |
| Carbohydrates | 77g | 26% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Sodium | 226mg | 9% |
| Potassium | 800mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 16236IU | 325% |
| Vitamin C | 32mg | 36% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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