Discover the Creamy and Delicious Vegan Butternut Squash Mac and Cheese that Takes Just 30 Minutes to Make!
When you’re in the mood for comfort food but want to stick to a plant-based diet, there’s nothing quite like a bowl of Vegan Butternut Squash Mac and Cheese. This recipe combines the creaminess of cashew cheese with the natural sweetness of roasted butternut squash, creating a dish that’s both satisfying and nutritious. Whether you’re a long-time vegan or just trying to incorporate more plant-powered meals into your routine, this dish will surely delight your taste buds.
Why Make This Recipe
This Vegan Butternut Squash Mac and Cheese is not only creamy and delicious, but it also comes packed with health benefits. Butternut squash is loaded with vitamins A and C, adding a nutritional boost to your meal. Plus, using cashews instead of dairy creates a rich, creamy texture without any animal products. The addition of broccoli provides a punch of color and nutrients, making this dish a well-rounded meal. Furthermore, it’s quick to make—perfect for busy weeknights or a leisurely weekend meal!
How to Make Vegan Butternut Squash Mac and Cheese
Ready to whip up this delightful dish? Here’s how to do it!
Ingredients:
- 1¼ cups raw, unsalted cashews soaked overnight *see notes (quick soak method: soak cashews in boiling water for 1 hour)
- 2 tbsp lemon juice
- ¾ cup almond milk *or any other plant-based milk (or water)
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric
- ½ teaspoon English mustard
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sea salt or to taste
- 2 cups butternut squash
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 2 cups macaroni
- 1 head broccoli (cut into florets)
Directions:
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Prepare the butternut squash by peeling and deseeding it, then cut it into bite-sized pieces. Place the pieces on your baking tray, drizzle olive oil over them, and toss to coat evenly. Sprinkle with sea salt and roast for about 30 minutes, turning once halfway through.
- While the squash is roasting, make the cashew cheese sauce. Combine the soaked cashews, lemon juice, almond milk (or other plant-based milk), nutritional yeast, garlic powder, onion powder, turmeric, English mustard, cayenne pepper, and sea salt in a blender. Blend until smooth; it should be thick at this stage.
- Cook the macaroni according to package instructions. Add the broccoli in during the last two minutes of cooking. Once done, drain the pasta and reserve about one cup (250 ml) of the pasta water.
- With the roasted butternut squash ready, add it to the blender with the cashew cheese sauce. Blend until fully incorporated. Now, add in the reserved pasta water a little at a time to achieve a creamy consistency.
- Pour the luscious sauce over the drained pasta and broccoli, mixing gently until everything is well combined. Now it’s time to dig in and enjoy!
How to Serve Vegan Butternut Squash Mac and Cheese
This dish is perfect as a hearty main course or as a side. You can serve it with a fresh salad to balance out the creaminess. A sprinkle of extra nutritional yeast on top for a cheesy flavor is always a nice touch. Feel free to pair it with a side of garlic bread or some crusty whole-grain toast for a complete meal!
How to Store Vegan Butternut Squash Mac and Cheese
Leftovers? No problem! Vegan Butternut Squash Mac and Cheese can be stored in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, reheat it gently in a pan over low heat, adding a splash of almond milk or water to help loosen up the sauce. You can also pop it in the microwave for a quick reheating solution.
Tips to Make Vegan Butternut Squash Mac and Cheese
- If you’re short on time, you can skip the overnight soaking of cashews by using the quick soak method mentioned earlier.
- Experiment with different veggies! Spinach, peas, or roasted red peppers can all be delicious additions.
- For some extra flavor, consider adding herbs like thyme or basil to the sauce before blending.
- You can also top the finished dish with breadcrumbs and bake it for a crispy finish if you’re feeling indulgent!
Variations
Feel free to play with this recipe based on your preferences. For a smokier flavor, consider using smoked paprika instead of cayenne pepper, or add a splash of vegan Worcestershire sauce for extra depth. You could even try swapping out the macaroni for a different type of pasta like whole wheat or gluten-free options.
FAQs
1. Can I use other nuts instead of cashews?
Yes! While cashews give the creamiest texture, you can use soaked almonds or sunflower seeds as a base for the cheese sauce.
2. Is butternut squash hard to peel?
It can be a bit awkward, but using a sharp vegetable peeler and a sturdy cutting board makes it easier. Alternatively, you can buy pre-cut butternut squash to save time.
3. Can I freeze Vegan Butternut Squash Mac and Cheese?
Yes! You can freeze it for up to a month. Just make sure to store it in an airtight container, and thaw it in the fridge before reheating.
Enjoy your delicious, creamy, and utterly satisfying Vegan Butternut Squash Mac and Cheese! This dish is not only a treat for your palate but also a nourishing choice that everyone in the family will love. Happy cooking!
