"Vegan Butternut Squash Mac and Cheese...the cheese based on a creamy sauce of cashews, a little tang and some fall flavors. A fun mix for those that can’t handle dairy and aren’t the biggest fans of vegan cheeses. You too still deserve to enjoy some baked pasta."
Vegan Butternut Squash Mac and Cheese
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A Note from Feedfeed
This Vegan Butternut Squash Mac and Cheese is a delightful twist on a classic comfort food favorite. The creamy texture and rich flavors come from a blend of roasted butternut squash, cashews, and a medley of savory seasonings. This dish doesn’t just cater to vegans; it wins over even the most devoted cheese lovers with its satisfying, velvety sauce and crunchy breadcrumb topping.
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- Recipe Card
Prep time: 20mins
Cook time: 20mins
Serves or Makes: 4-6 servings
Recipe Card
ingredients
For the Mac and Cheese:
- 1/2 medium butternut squash, seeds removed
- 1 large shallot, quartered
- 8 garlic cloves (with their peels)
- 8 sprigs of fresh thyme (optional)
- 1/2 cup unsalted raw cashews
- 12 sage leaves
- 1 cup unsweetened cashew milk
- 1/2 cup nutritional yeast
- 1 1/2 tablespoons tapioca starch
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice
- 2 teaspoons white or yellow miso paste
- 1 teaspoon Dijon mustard
- 8 ounces pasta (small shells or macaroni)
- Avocado oil, for roasting
- Kosher salt and freshly ground black pepper, to taste
ingredients
For the Bread Crumb Topping:
- 1/2 cup panko bread crumbs
- 2 tablespoons nutritional yeast
- 1 1/2 teaspoons avocado oil
Method
Step 1
Preheat the oven to 400°F.
Step 2
On a parchment-lined baking sheet, place the butternut squash, shallot, and garlic cloves
Step 3
Drizzle with oil, ensuring the squash is coated evenly. Add thyme (if using), season with salt, then place the squash cut side down on the pan.
Step 4
Roast for 20 minutes. Remove the garlic and shallots, then continue roasting the squash for an additional 10 minutes or until fork-tender.
Step 5
While the squash roasts, place the cashews in a bowl and cover them with boiling water. Let them soak for at least 15 minutes, then drain.
Step 6
In a large saucepan, bring water to a boil, add salt, and cook the pasta according to package instructions until al dente.
Step 7
Reserve 1/4 cup of pasta water, drain the pasta, and return it to the pot.
Step 8
Once the squash is cool to handle, scoop out 1 cup of the flesh and place it in a blender with the soaked cashews, peeled garlic, shallots, sage, cashew milk, nutritional yeast, tapioca starch, paprika, lemon juice, miso, mustard, 3/4 tsp salt, and reserved pasta water. Blend until creamy.
Step 9
Pour the sauce over the cooked pasta and mix thoroughly. Transfer the mixture to a greased baking dish.
Step 10
In a small bowl, combine the ingredients for the breadcrumb topping. Sprinkle it over the pasta.
Step 11
Bake for 20 minutes or until the top turns golden. Serve immediately.