Description

A creamy, comforting vegan mac and cheese featuring a rich cashew and roasted butternut squash sauce that mimics the texture and flavor of traditional dairy cheese.

Ingredients

Scale

2 lbs (900g) butternut squash, peeled and cubed
1 cup (150g) raw unsalted cashews
1 cup (240ml) unsweetened plant milk (almond, oat, or vanilla)
3–4 tablespoons nutritional yeast
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon sea salt (or to taste)
Freshly cracked black pepper (to taste)
1 pound (450g) macaroni or pasta of choice
Olive oil (for roasting squash)

Instructions

Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized. Alternatively, steam for 10-15 minutes or microwave for 5-7 minutes.
Soak cashews in boiling water for 15 minutes or in cool water overnight. Drain and rinse.
In a high-speed blender, combine drained cashews, roasted squash, plant milk, nutritional yeast, garlic, Dijon mustard, lemon juice, smoked paprika, garlic powder, salt, and pepper.
Blend on high for 1-2 minutes until completely smooth and creamy. Add more milk if too thick.
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water before draining.
Return drained pasta to the pot. Pour the cashew sauce over the hot pasta and toss to coat.
Adjust consistency with reserved pasta water if needed. Taste and adjust seasoning.
Serve immediately, garnished with extra nutritional yeast and black pepper.

Notes

Roasting the squash adds depth of flavor, but steaming or microwaving works for speed. The sauce thickens as it cools, so serve immediately or reheat with a splash of plant milk. Leftovers keep in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1
Calories: 380
Sugar: 8
Sodium: 400
Fat: 12
Saturated Fat: 2
Carbohydrates: 55
Fiber: 6
Protein: 12

Keywords: vegan mac and cheese, butternut squash, cashew sauce, gluten-free, plant-based, comfort food, dairy-free, healthy dinner