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vegan butternut squash mac and cheese in enamelware tray

Vegan Butternut Squash Mac and Cheese


  • Author: Gonul
  • Total Time: 1.5 hours
  • Yield: 4 1x

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

  1. 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.
  2. While the butternut squash is in the oven, soak cashews in hot water, and cook the pasta al dante according to package instructions.
  3. Put the butternut squash, miso paste, nutritional yeast, olive oil, and plant milk in a blender and blend until silky smooth.
  4. In a separate small bowl, mix the Panko crumbs* with olive oil or non-dairy butter.
  5. 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.
  6. Top off with fresh chives. Serve while hot.
  7. 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

Keywords: butternut squash, vegan, mac and cheese, healthy pasta, nutritional yeast, miso