Vegan Butternut Squash Mac and Cheese (Edit recipe)

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This butternut squash mac and cheese is a vegan, healthier alternative to your classic mac and cheese! Made with good-for-you ingredients, no baking required and is extra CREAMY and delicious! It’s sure to be a weeknight favourite that the whole family will enjoy!

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PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

1.5 cup Butternut Squash, cubed & roasted
3 Tbsp Nutritional Yeast
1 Tbsp Cornstarch
1/2 cup Raw Cashews, (soaked overnight or in hot water for 2hrs)
1 cup Vegetable Broth
1 Tbsp Lemon Juice
1 Tbsp Coconut Oil
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Paprika
1/4 tsp Turmeric
Sea Salt
Black Pepper
8 oz Macaroni Pasta
Kale, Spinach, or Broccoli (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pasta: Cook pasta al dente according to package instructions. Drain and set aside.
Sauce: Blend all ingredients together, including butternut squash, in a high speed blender or food processor until smooth and creamy.
Assemble: Pour sauce into pot of cooked pasta along with any mix ins desired (kale, broccoli, etc.) Cook another 2 minutes over medium heat and serve! Store leftovers in an airtight container in the fridge.

Notes

I love this recipe with vegetable broth but you can also sub nut milk (ex.coconut milk, oat milk, etc.)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	345
Fat:	11 g
Carbohydrates:	47 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	190 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.