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There is a white bowl containing a vegan butternut squash mac and cheese topped with chives and red pepper flakes.
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5 from 3 votes

Butternut squash Mac & Cheese

So creamy and rich, you won't believe this vegan butternut squash mac and cheese is made using a vegetable! It is a quick and so easy!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: cheese, Lunch, Main Course, Pasta, Sauce
Cuisine: American
Keyword: dairy-free, freezer-friendly, gluten-free option, healthy, Low in fat, oil-free, Soy-free, Vegan, vegan cheese
Servings: 6
Calories: 178kcal
Author: Jessica Laroche

Equipment

  • Blender

Ingredients

Mac and cheeze

  • 4 cup butternut squash peeled and cubed
  • ¾ cup raw cashews soaked for at least 2 hours, drained and rinsed
  • 1 tbsp lemon juice
  • 4 tbsp nutritional yeast
  • 1 clove of garlic
  • 1 to 1 ¼ cup plain vegan milk unsweetened
  • 1 tsp salt or to taste
  • pasta of your choice cooked according to packaging instructions

Instructions

  • Boil the squash in water (or steam) for about 15-20 or until soft. Drain well.
  • Add the cooked squash, cashews, lemon juice, nutritional yeast, garlic, milk and salt. Blend until very smooth, for about 1 or 2 minutes. Taste and adjust the seasoning.
  • Combine the sauce with the noodles and top with vegetables. Enjoy!

Video

Notes

  • Store leftover in a air-tight container in the fridge for up to 4 days or in the freezer (without the noodles) for up to 3 months (it makes a good amount of sauce, don't hesitate to freeze the extra!). Thaw in the fridge overnight, then warm up in the microwave or on the stove.
  • Adjust the consistency of the sauce to your taste. I recommend you start with 1 cup, then add more, small amount at the time, until just right for you.
  • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition

Calories: 178kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 417mg | Potassium: 564mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10024IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 2mg