Butternut Squash Mac & Cheese [Vegan + Oil Free]
Butternut squash hidden right into your favourite dish, this vegan mac and cheese has got it all.
Servings: 6 Servings
Calories: 396kcal
Equipment
Ingredients
- 1 small butternut squash peeled & chopped into 1 inch pieces (approx 1.5-2lb squash)
- 1/2 cup raw cashews
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup nutritional yeast
- 1 cup unsweetened cashew milk or milk of choice
- 1/2 tsp sea salt or to taste
- 1 lb elbow noodles or pasta of choice, gluten free if preferred
- smoked or sweet paprika optional garnish
Instructions
- Add the squash to a small sauce pot, cover with water and boil for 8 minutes, or until a fork pierces through easily. Drain and add to your blender, along with all remaining ingredients, except the pasta. Blend until smooth and creamy.
- Meanwhile, bring a large pot of salted water to boil and cook your pasta according to package directions. Drain and return to the pot. Pour about two thirds of the sauce into the pasta and mix well to prevent sticking.
- Use the remaining sauce to garnish each plate, or dump all of it into the pot and mix. Serve garnished with a sprinkle of paprika if desired.
Notes
If you do not have a powerful blender, make sure to soak your cashews in boiling hot water for 30 minutes, and then drain, before adding to your blender.
Makes approx 5-6 cups of sauce, depending on your size of squash.
Nutrition
Calories: 396kcal | Carbohydrates: 75g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 718mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12054IU | Vitamin C: 24mg | Calcium: 74mg | Iron: 3mg