This vegan mac and cheese with butternut squash recipe is unique and delicious. Plant Based versions of our old favorites are a great way to transition over to a vegan diet. Everyone should try this butternut squash mac and cheese dinner recipe sauce.
The main ingredient in this vegan mac and cheese squash sauce is butternut squash. It’s harvested in the fall and keeps for several months. It smells like a pumpkin when you cut into it. Squash is a healthy ingredient for any vegan main meal recipe.
Ingredients for this plant based cheese sauce are easy and affordable. All you need is butternut squash, onion, and cashews. Also carrots, nutritional yeast, and salt. Vegan Mac and cheese has got to have nutritional yeast!
Other spices you will want for this vegan mac and cheese with butternut squash is onion powder, turmeric, and garlic powder. You will also need some vegetable oil and pasta noodles of your choice. The directions for butternut squash mac and cheese are also really simple!
Cashews should be soaked for 4 hours at room temperature or overnight in the refrigerator. Just put equal portions cashews to water in a bowl or tupperware. Cover with plastic wrap or a lid.
Nutrition Facts
Servings: 6
Amount per serving
Calories
241
% Daily Value*
Total Fat 11.8g
15%
Saturated Fat 1.9g
10%
Cholesterol 0mg
0%
Sodium 1175mg
51%
Total Carbohydrate 27.2g
10%
Dietary Fiber 4.4g
16%
Total Sugars 3.2g
Protein 8.5g
Vitamin D 0mcg
0%
Calcium 23mg
2%
Iron 5mg
25%
Potassium 315mg
7%
The directions for this vegan Mac and cheese with butternut squash sauce are easy. Start by soaking the cashews for at least 4 hours. Even better if you soak them starting the night before.
Next drain the cashews but keep the water to add back in later. Blend the cashews into a paste. Then bring a large pot of water to a boil for this butternut squash mac and cheese. Everyone will love this family friendly vegan recipe. Cashews provide an earthy nutty flavor as well.
Add squash, carrots, and onions into the boiling water. Boil vegetables for about 20 minutes. Drain the water and discard. These vegetables are the base for your dairy free Mac and cheese sauce.
Combine cashew paste and boiled vegetables in the blender. Blend into a creamy purée. Add as much cashew water back into the purée as necessary for desired texture.
Next add the spices to the Dairy free Mac and cheese sauce mixture and oil and blend again. In the meantime boil your favorite type of macaroni pasta noodles. Then another pasta in sauce!
This Mac and cheese is creamy, cheesy, and delicious!
Soak cashews in water overnight. Drain.
Boil squash, carrots, and onion in water for 20 mins (or until soft)
Drain and KEEP the water!
In a food processor or blender combine cashews, squash, carrots, and onion.
Blend until smooth. Add as much leftover stockpot water as necessary to get your desired texture. I used approximately 3/4 cup.
Add your spices and olive oil.
Pour on top of your desired noodles
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 241 |
| % Daily Value* | |
| Total Fat 11.8g | 15% |
| Saturated Fat 1.9g | 10% |
| Cholesterol 0mg | 0% |
| Sodium 1175mg | 51% |
| Total Carbohydrate 27.2g | 10% |
| Dietary Fiber 4.4g | 16% |
| Total Sugars 3.2g | |
| Protein 8.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 23mg | 2% |
| Iron 5mg | 25% |
| Potassium 315mg | 7% |
Thank you for reading my easy vegan Mac and cheese family friendly recipe!
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