What a perfect recipe as fall is approaching! A creamy, comforting bowl of butternut squash mac and cheese that is HEALTHY and super easy to make! Fall is my favorite time of year and I love incorporating in-season produce into my recipes for a fun twist.
Mac and Cheese
Ever since I was little, mac and cheese has been one of my favorite foods. Since going vegan, I’ve had mac and cheese cooked anyway you can imagine with many different ingredients, but I have to say this is my FAVORITE thus far.
My mom actually created this recipe – full credit to her! She found some fresh, cubed butternut squash on sale at the grocery store one day and was trying to think of creative ways of using it. After looking up a few recipes on Pinterest, she found out that Butternut Squash Mac and Cheese was a thing! She merged together a few recipes and added a few twists of her own and it turned into one of the yummiest creations I have ever tasted.
If you didn’t tell anybody this was vegan and low-fat, they would seriously never know – it tastes fattening and indulgent. Bring this dish to your next gathering and it will shock people! The sauce is surprisingly creamy for having no dairy alternatives or oil as the oil-free option. This dish can even be made gluten-free if your heart so desires to use a different type of pasta.
How to Make Butternut Squash Mac and Cheese
First, I like to soak my cashews AT LEAST 30 minutes to an hour in hot water before making this sauce to ensure it’s not chunky, but creamy and smooth.
Next, I roast the cubed butternut squash in the oven until almost caramelized so this ‘cheese’ sauce is even more flavorful and delicious.
Once that’s done, I simply blend all of the ingredients together in a high-speed blender, boil my pasta, and mix it all up. VOILA, you’re done!
You can top it with nutritional yeast or smoked paprika for some extra jazz.
I hope you make this recipe and see how delicious it is for yourself. If you do, make sure to tag me on Instagram @crueltyfreecrystal or hashtag #crueltyfreecrystal so I can see your creations!
Butternut Squash Mac and Cheese
Ingredients
- 32 oz pasta I used shells, but you can use any pasta of your choice
- 3 cups fresh, cubed butternut squash
- 1 tbsp olive oil OR 2 tbsp of vegetable broth if oil-free
- 2 tsp salt
- 1 tsp garlic powder
- 1/2 cup cashew milk I used Silk Cashew/Almond Protein milk
- 1/2 cup cashews soaked
- 1/4 cup nutritional yeast heaping
- 2 tbsp lemon juice
- 2 tsp dijon mustard
- 1 tbsp onion powder heaping
- 1 tsp grounded black pepper
- 1/2 tsp paprika
- 1/4 tsp nutmeg
Instructions
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Preheat oven to 425 degrees.
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Soak cashews in hot water for at least 30 minutes to an hour if you don't have a high-speed blender.
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Place butternut squash cubes in a baking dish with salt, garlic powder, and either vegetable broth OR olive oil. This is easily made oil-free.
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Roast butternut squash in the oven for 30-40 minutes while stirring occasionally until tender and soft. I like to cook mine until a few pieces are almost caramelized.
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Once butternut squash is ready, boil pasta according to package instructions.
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In the meantime, add all remaining ingredients including butternut squash and cashews into a high-speed blender until COMPLETELY smooth. You might have to blend it a couple of times to ensure it is a creamy texture.
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Once pasta is done cooking, drain. Add pasta back to pot on NO heat.
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Add sauce onto the pasta, stir and enjoy!
Commentary: To save money for this dish, I order my cashews from Thrive Market. They have raw cashews for the best price I have found ANYWHERE, and what vegan can live without cashews, am’right? You can save 25% off your first order at Thrive, by clicking my link here: http://thrv.me/CrueltyFreeCrystal
I am in no way sponsored by Thrive Market, this is just my honest opinion.
For more vegan recipes like this, visit https://crueltyfreecrystal.com/category/eat/recipes/.
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