Vegan Butternut Squash Mac and Cheese

Classic holiday side dish and comfort meal, veganized!

Course Main Course, Side Dish

Cuisine American

Keyword dairy free mac and cheese, hidden vegetables, mac and cheese, plant based mac and cheese, vegan casserole, vegan holiday dinner, vegan holiday recipe, vegan mac and cheese

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 592

Author carleigh

Equipment

Baking Sheet
Parchment or silicone sheet, optional
High-speed blender
Pasta pot
Casserole dish

Ingredients

1 butternut squash cut in half, seeds removed
1 head garlic top sliced off
1 red onion peeled and cut in half
2 sprigs thyme
1 cup cashews soaked overnight or boiled 10 minutes
1 cup plant-based milk
1 cup nutritional yeast
1 tsp salt
1 tsp paprika
1 lemon juiced
1 lbs macaroni dry
1 cup breadcrumbs vegan

Instructions

Preheat the oven to 400F.
In a baking dish, add the squash, garlic, onion and thyme. Sprinkle with salt and pepper. Roast for 40 minutes to 1 hour, until the squash is soft.
In the meantime, cook your macaroni until al dente. Reserve 1 cup of the pasta water.
In a high speed blender, add the squash (skin on), garlic bulbs (skin discarded), onion, thyme (I include the sprigs), cashews, plant-based milk, nutritional yeast, lemon juice, salt, paprika and pasta water. Blend until completely smooth, adding more water as needed to thin.
Transfer the cooked macaroni to a casserole dish, and pour the sauce over top. You will likely have more sauce than is needed, which you can freeze or prepare a double batch. Mix until completely coated. Top with bread crumbs, if desired. Place in the oven for 10 minutes, until the top is slightly browned. Enjoy immediately, or store in the fridge for up to four days.

Video

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A post shared by Carleigh Bodrug (@plantyou)

Notes

Gluten-free pasta alternatives: brown rice pasta, gluten-free macaroni, chickpea noodles (doubles as high-protein). Check your local store for options!

Gluten-free breadcrumbs alternatives: cornmeal, crispy rice, fried onions, gluten-free breadcrumbs. If you have gluten-free bread, you can even make your own breadcrumbs!

Nut-free alternatives: instead of cashews, try blending sunflower seeds (soak beforehand) or firm tofu.

Can't find butternut squash in the store? Try this recipe with carrots (3-4 cups, roughly chopped). The taste will be slightly sweeter but not dissimilar.
This recipe yields 4-6 servings depending on whether you enjoy it as a side or main.

Nutrition