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Vegan Butternut Squash Mac n' Cheese
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This is a great way to utilize butternut to create a rich and creamy dish for everyone at the table!
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Vegan Butternut Squash Mac n' Cheese
Print Recipe
This is a great way to utilize butternut to create a rich and creamy dish for everyone at the table!
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Heat over to 400 degrees Fahrenheit. Place cashews in a small bowl and cover with warm water. Leave them to soak until you are ready to blend the sauce. Strain and rinse before doing so.
  2. Cut butternut squash and roast face-down on a sheet pan until skin can be easily pierced with a fork, or 20-30 minutes. Remove from oven and flip squash face-up to cool. *Alternatively, you can peel and cube the squash and simmer in boiling water for 10-12 minutes.
  3. If you are adding any optional vegetables to your dish, cook them now, as desired.
  4. Cook the pasta according to package instructions, being careful not to overcook the noodles. Drain pasta when finished.
  5. In a high-powered blender, combine cooked squash, cashews (strained and rinsed), broth or water, cornstarch, nutritional yeast, Dijon, garlic, onion powder, lemon juice and salt. Blend until very smooth.
  6. Add the cheese sauce to the pot of strained pasta noodles and stir over medium-low heat until mixture has slightly thickened. Stir in any optional mix-ins and serve immediately.
  7. For a crunchy, baked version, spoon your cheesy noodles into a baking dish and top with your topping of choice. Brown your mac n cheese dish in the oven at 375 degrees Fahrenheit until the topping and edges of the casserole are golden brown.
Recipe Notes
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