The Creamiest Vegan Butternut Squash Mac and Cheese You’ll Ever Make in Just 45 Minutes!
Butternut squash mac and cheese is a delightful twist on the classic comfort food we all know and love. This creamy, dreamy dish is perfect for anyone looking to indulge while still eating plant-based. The best part? You can whip it up in just 45 minutes! With its rich flavors and satisfying texture, this vegan version will leave you craving more.
Why Make This Recipe
If you’re looking for a vegan dish that packs a flavor punch, this butternut squash mac and cheese is for you! Not only is it creamy and delicious, but it’s also loaded with nutritious ingredients. Butternut squash is rich in vitamins A and C, along with potassium and fiber. The addition of cashews gives this dish a satisfying creaminess while providing healthy fats. Plus, it’s super quick to prepare, making it a fantastic weeknight meal. Your family and friends might not even realize it’s dairy-free!
How to Make Vegan Butternut Squash Mac and Cheese
Making vegan butternut squash mac and cheese is easier than you might think. Let’s walk through the process step by step, ensuring you create a dish that’s not only delicious but also visually appealing.
Ingredients:
- 1 cup (200 g) butternut squash flesh (use 1 butternut squash or 2 honeynut squashes)
- 1 small bulb garlic
- Olive oil and kosher salt
- 3/4 cup (180 g) cashew milk or any creamy milk
- 1/2 cup (70 g) raw unsalted cashews
- 1/4 cup (15 g) nutritional yeast
- 3 tbsp (30 g) lemon juice
- 3 tbsp (30 g) olive oil
- 1 tbsp (15 g) liquid aminos (sub with low-sodium soy sauce)
- 1 tsp kosher salt, plus more as needed
- 1/4 tsp ground mustard
- 12 ounces elbow macaroni or shells
- 2 tbsp butter or vegan butter (can sub with olive oil)
- Freshly cracked black pepper for serving
Directions:
- Start by preheating your oven. Poke the butternut squash or honeynut squash with a knife or fork, then cut the tops off the garlic bulb. Place both on a prepared sheet pan.
- Drizzle generously with olive oil and sprinkle with kosher salt. Rub the oil and salt into the squash and garlic, then bake for 30-35 minutes or until fork-tender.
- Once the veggies are done, let them cool on the counter for about 15 minutes. Carefully peel off the squash skin, avoiding any seeds, and scoop out 1 cup of flesh.
- While the squash and garlic are cooling, bring a pot of water to a boil and cook the pasta according to package instructions. Drain it but don’t rinse; that bit of starchy water helps the sauce stick beautifully.
- Return the pasta to the pot and stir in 2 tablespoons of butter until melted.
- In a blender, combine the squash, roasted garlic, cashew milk, cashews, nutritional yeast, lemon juice, olive oil, aminos, salt, and mustard. Blend on medium-low, gradually increasing to high for about 3 minutes, or until the sauce is super silky.
- Pour the smooth sauce over your pasta. Turn the heat on medium-low and stir gently to coat the pasta evenly. If the sauce is too thick, splash in an extra 3-4 tablespoons of milk to loosen it up.
- Serve your mac and cheese hot, topped with freshly cracked black pepper for a little extra kick!
How to Serve Vegan Butternut Squash Mac and Cheese
This dish is perfect as a main course or as a side. You can serve it warm with a sprinkle of fresh herbs on top for a burst of color and flavor. Pair it with a simple green salad or roasted veggies for a complete meal. For an added touch, consider adding breadcrumbs on top and popping it under the broiler for a minute or two for that crispy finish!
How to Store Vegan Butternut Squash Mac and Cheese
Leftovers? No problem! Store any remaining mac and cheese in an airtight container in the fridge for up to 3-5 days. When reheating, simply add a splash of milk to bring back that creamy texture. You can reheat it in the microwave or on the stove over low heat.
Tips to Make Vegan Butternut Squash Mac and Cheese
- Roast the Squash Well: Ensure you roast the squash and garlic until they are deeply caramelized. This enhances the flavor immensely.
- Experiment with Spices: Feel free to add a pinch of nutmeg or smoked paprika for extra flavor.
- Make It a Meal: Add some greens like spinach or kale during the last few minutes of cooking. They’ll wilt down nicely and add nutrients.
Variation
For a different twist, try adding some sautéed mushrooms or herbs like thyme or rosemary to the sauce. You can also swap the shapes of pasta—shells, penne, or even gluten-free pasta work beautifully!
FAQs
1. Can I make this ahead of time?
Absolutely! You can prepare the sauce ahead of time and store it in the fridge. Just cook the pasta fresh when you’re ready to serve.
2. Is butternut squash mac and cheese vegan?
Yes, this recipe is completely plant-based! It uses cashew milk and nutritional yeast to create that classic cheesy flavor without any dairy.
3. Can I freeze leftovers?
Yes, you can freeze it! Just make sure to let it cool completely before transferring to an airtight container. It should keep well for up to 2-3 months.
Now you’re ready to dive into a bowl of this scrumptious vegan butternut squash mac and cheese—your taste buds will thank you! Enjoy every creamy, cheesy bite!
