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Creamy Butternut Squash Mac and Cheese (vegan)

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.
4.60 from 5 votes
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Course Side Dish

Ingredients
  

  • 2 cups butternut squash cubed
  • 1/2 cup canned coconut milk
  • 1/4-1/2 cup broth or bone broth to thin out to your liking
  • 1/3 cup raw cashews (soaked then drained)
  • 3 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • pepper to taste
  • 1 cup shredded cheddar cheese optional if you are not dairy-free
  • 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, bone broth, nutritional yeast, spices, and optional cheese
  • 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 
Keyword butternut squash, fall recipe, gluten-free, healthy side dish, high-protein, mac and cheese, vegan
Tried this recipe?Let us know how it was!