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Vegan Butternut Squash Mac and Cheese

Vegan Butternut Squash Mac and Cheese

Vegan butternut squash mac and cheese with creamy plant based sauce and crispy panko topping. Dairy free comfort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow pasta
  • 3 cups cubed butternut squash
  • 2 tbsp olive oil
  • 1 cup raw cashews soaked
  • 1 cup unsweetened plant milk
  • 3 tbsp nutritional yeast
  • 1 tbsp white miso paste
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/2 cup panko breadcrumbs
  • 2 tbsp vegan butter melted
  • 2 tbsp fresh parsley minced

Method
 

  1. **Roast.** Toss butternut squash with olive oil, salt, and pepper. Roast at 425F for 25 minutes until golden and tender.
  2. **Boil.** Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
  3. **Blend.** Drain cashews. Blend with roasted squash, plant milk, nutritional yeast, miso, lemon juice, garlic powder, salt, and paprika until silky smooth.
  4. **Toss.** Pour sauce over drained pasta in a large pot. Toss adding pasta water as needed for creaminess.
  5. **Crumb.** In a small bowl mix panko, melted vegan butter, and 1 tbsp nutritional yeast.
  6. **Broil.** Transfer mac to a baking dish. Top with panko mixture. Broil 2 minutes until golden.
  7. **Serve.** Top with parsley and serve hot.

Notes

Soak cashews in hot water 15 minutes if you forgot to soak overnight. Roast butternut at 425F for caramelization, not lower temps. Blend the sauce on high for at least 90 seconds for silky texture.