Vegan Mac and Cheese with Butternut Squash Noodles
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4 Servings
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Calories
342 kcal
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Course
Main Course
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Cuisine
American
Vegan Mac and Cheese with Butternut Squash Noodles
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So creamy you will never guess it's a healthy, vegan mac and cheese! Use butternut squash noodles to keep it gluten and grain free and only 6 ingredients!
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Ingredients
- 1 tablespoon extra-virgin olive oil plus 1 teaspoon, divided
- 1/2 cup onion diced
- 2 lbs butternut squash seeded and spiralized with blade b. (this is about 4 of squash total before prepping, or just over 1 1/2 pound once peeled and seeded, small, peeled
- 1 cup cashews 140g * (read notes, roasted, salted, soaked in water overnight
- 6-7 tablespoons nutritional yeast to taste
- 6 tablespoons almond milk unsweetened
- 1 salt 1 1/4 teaspoon, or to taste
- black pepper generous pinch
Instructions
- Heat 2 tsp of the olive oil up in a VERY large pan on medium/high heat, reserving the rest of the oil for later.
- Add in the diced onions and cook, stirring frequently until golden brown and soft. Add them into a high-powered blender (I used a Vitamix.)
- Add the remaining 2 tsp of oil into the pan, and turn the heat down to medium. Add in the spiralized butternut squash and cook, stirring occasionally, until the noodles are wilted and fork tender, about 7-10 minutes.
- While the noodles cook, drain the water from the cashews and then toss the cashews into the blender, along with the yeast, almond milk, salt (read notes) and pepper.
- Blend together until smooth and creamy, scraping down the sides as necessary. The sauce should be pretty thick!
- Pour the sauce into the pot with the cooked noodles, and toss just to evenly coat the noodles.
- DEVOUR.
Notes
- *I buy my cashews pre-toasted. Toasting them is really important to add flavor to the sauce. If you don't buy them toasted, then simply bake the cashews in a 350 degree oven until lightly golden brown, about 7-10 minutes. Do this BEFORE you soak them overnight!** Mr. FFF and I couldn't decide if we liked 6 Tbsp or 7 Tbsp better. So, start with 6 Tbsp, taste and add an additional if you want more.***This needs a fair bit of salt to really bring the flavor. I liked it best with 1 1/4 tsp salt, but I do know that I like my food on the salty side, so I recommend starting with 1 tsp, and then adjusting to taste once blended together.
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
41g
(14%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Sodium
46mg
(2%)
Potassium
1098mg
(23%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
24109IU
(482%)
Vitamin C
49mg
(54%)
Calcium
154mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 46mg | 2% |
| Potassium | 1098mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 24109IU | 482% |
| Vitamin C | 49mg | 54% |
| Calcium | 154mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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