Creamy Butternut Squash Mac and Cheese (vegan)
Turning butternut squash into a creamy and delicious mac and cheese. A cozy comfort food that is vegan, high-protein, and gluten-free.
Creamy butternut squash mac and cheese is a high-protein, plant-based alternative to the classic comfort food favorite. It’s creamy, tastes cheesey, but is a lighter version made with one of my favorite fall squashes.
You will love Creamy Butternut Squash Mac and Cheese because:
- Creamy butternut squash mac and cheese is a healthy and cozy comfort food dish
- A high-protein and vegan creamy mac and cheese
- Quick and easy healthy side dish
- Butternut squash mac and cheese macs veggies fun and delicious
- Makes for great leftovers
- Nutritious, gluten-free, dairy-free, high-protein, and plant-based
Creamy Butternut Squash Mac and Cheese is made with:
- Butternut squash: a fall squash that is an excellent source of vitamin A, vitamin C, and supports skin health
- Cashews: soak cashews. for least an hour for a creamy consistency
- Milk: any unsweetened plant-based milk or cow’s milk will work
- Nutritional Yeast: adds a cheesy flavor
- Pasta: I use chickpea pasta to make it higher in protein and gluten-free, but feel free to use any pasta
- Spices: For spices, we’ll be using salt, pepper, garlic powder, and onion powder
Recipe Tips:
- Feel free to use any pasta, I used chickpea pasta to make it higher in protein and gluten-free, but any pasta will work
- Make it a meal by adding chicken sausage and roasted broccoli
- Store in the fridge in a sealed container for up to 4-5 days
Other Recipes You May Enjoy:
- Autumn Sheet Pan Meal
- Warm Kale Autumn Salad
- Golden Turmeric Cauliflower Rice
- Brussel and Pomegranate Salad
Creamy Butternut Squash Mac and Cheese
Turning butternut squash into a creamy and delicious mac and cheese. A cozy comfort food that is vegan, high-protein, and gluten-free.
Ingredients
- 2 cups butternut squash cubed
- 1/2-3/4 cup milk (unsweetened)
- 1/3 cup raw cashews (soaked)
- 3 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- pepper to taste
- 1 8 oz box of pasta (I use chickpea pasta for extra protein)
Instructions
- Preheat oven to 400 degrees
- Peel and cube butternut squash
- Spread butternut squash on a baking tray and roast for 25-30 minutes
- While squash is roasting boil water to make pasta as directed on the box
- When squash is done roasting add to a blender with milk, soaked cashews, nutritional yeast, and spices
- Blend sauce until creamy
- Drain pasta and add sauce, stir, and enjoy!
Notes
Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell
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