Description
Vegan Butternut Squash Mac and Cheese - the BEST recipe for creamy, indulgent deliciousness similar to regular Mac and Cheese. Gluten-free option included.
Ingredients
Scale
- 1 medium butternut squash, halved
- 225g pasta (half of a regular pasta box, choose any kind you like such as Banza or rice pasta)
- 1/2 cup raw cashews, soaked*
- 2 tbsp miso paste**
- 1/2 cup nutritional yeast
- 1/2 cup plant milk (any unflavored, unsweetened kind will work. I prefer soy)
- 2 tbsp olive oil
- 1 tbsp extra olive oil or softened vegan butter (for the topping, omit if necessary)
- 1/2 cup Panko crumbs (or vegan crisps like Hippeas, or corn flakes)
Instructions
- For best results, bake the butternut squash after cutting it in half instead of boiling or steaming. This should take about 1 hour at 425F.
- While the butternut squash is in the oven, soak cashews in hot water, and cook the pasta al dante according to package instructions.
- Put the butternut squash, miso paste, nutritional yeast, olive oil, and plant milk in a blender and blend until silky smooth.
- In a separate small bowl, mix the Panko crumbs* with olive oil or non-dairy butter.
- Pour the pasta and the sauce from the blender into a baking tray, mixing lightly. Top off with the Panko crumbs & oil mix and bake in the oven at 350F until crispy and browned around the edges, for about 15 minutes.
- Top off with fresh chives. Serve while hot.
- This mac and cheese will keep can be stored in the refridgerator in an airtight container for 5 days. You can also freeze it for up to 2 months and bake from frozen.
Notes
- *If you don't have time to soak your cashews for a minimum of 4 hours, then soak them in very hot water for an hour or boil them for 10 minutes for quickest results.
- **If making this recipe gluten-free, either make sure that the miso paste you are using is gluten-free, or omit and use an extra 1/4 cup of nutritional yeast and 1 teaspoon of salt.
- Prep Time: 15 minutes
- Cook Time: 1 hour (baking squash) + 15 minutes
- Category: Main
- Method: Cook, Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 444
- Sugar: 5 g
- Sodium: 105.2 mg
- Fat: 16.6 g
- Carbohydrates: 59.7 g
- Fiber: 6.1 g
- Protein: 16.3 g
- Cholesterol: 0 mg
