Description
A creamy and delicious vegan mac ‘n’ cheese made with butternut squash and cashews, perfect for a comforting meal.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups butternut squash, peeled and cubed
- 1 cup raw cashews, soaked in water for at least 2 hours
- 1 cup vegetable broth
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a pot, add the cubed butternut squash and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and set aside.
- In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, pepper, olive oil, and lemon juice. Blend until smooth and creamy.
- Add the cooked butternut squash to the blender and blend again until fully incorporated and creamy.
- In a large mixing bowl, combine the cooked macaroni and the butternut squash sauce. Stir until the pasta is well coated.
- Serve immediately, garnished with fresh parsley.
Notes
- For added flavor, try incorporating sautéed mushrooms or spinach into the mac ‘n’ cheese.
- If you prefer a baked version, transfer the mac ‘n’ cheese to a baking dish, top with breadcrumbs, and bake at 350°F for 20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Butternut Squash & Cashew Vegan Mac ‘n’ Cheese