Mac And Squash

Mac And Squash

This vegan mac and squash recipe is perfect for the cold days ahead. I chose butternut squash because it brings a creamy texture and a nutty taste to the dish. The bright orange color works perfectly too in a plant-based mac and cheese.

Butternut squash

It’s a very fast and easy dish to make (if you don’t forget to soak the cashews beforehand). Usually, when I know I’m going to make this dish the next day, I just soak the cashews overnight in the fridge.

To optimize your time, cook the butternut and the pasta at the same time. This way, the sauce is going to be ready when the macaroni are.

You can add paprika or herbs to elevate this dish, thyme or rosemary are a great pairing with the butternut in my opinion. Or sprinkle with breadcrumbs and broil in the oven for a couple of minutes.

vegan macaroni and cheese in a rectangular dish with breadcrumbs and thyme on top. Small pot and butternut in the background.

You can keep vegan mac and cheese for a few days in the fridge. Reheat in a pot with the lid on or in the oven for 10 minutes at 350°F – 180°C.

The cheese sauce can also be frozen by itself and used in many other ways. As a dip for french fries, or in a potato and cauliflower gratin for example!

Butternut mac and cheese sauce in a small pot with butternut squash and macaroni and cheese in the background.
Mac and squash in a rectangular dish with a fork holding some. Butternut and small pot in the background.

Mac and Squash

Vegan macaroni and cheese with a hint of butternut squash!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 408 kcal

Equipment

  • Stand blender

Ingredients
  

  • ½ cup raw cashews 70 g – soaked in water for 2 hours
  • 1 tsp lemon juice 5 ml
  • ¾ cup water 180 ml
  • ½ tsp salt 2.5 g
  • 1 ½ tbsp nutritional yeast 10 g
  • 1 pinch pepper
  • ¼ tsp turmeric 1 g
  • 1 ¼ cup macaroni 175 g
  • 1 ⅓ cup butternut squash 180 g – diced
  • ½ cup vegetable broth 125 ml

Instructions
 

  • In a small pot on medium heat, cook the butternut in the broth for 10 to 15, uncovered, until the butternut is tender.
  • Cook the macaroni for the required time.
  • In the blender jug, put the strained cashews, lemon juice, water, salt, nutritional yeast, turmeric, pepper and the cooked butternut with the remaining broth. Blend on high speed until smooth.
  • Mix in the pasta and reheat in a pot or bake in a safe oven dish with breadcrumbs for 10 minutes at 350°F – 180°C and a few minutes on broil.

Notes

  • To optimize your time, cook the butternut and the pasta at the same time. This way, the sauce is going to be ready when the macaroni are.
  • You can add paprika or herbs to elevate this dish, thyme or rosemary are a great pairing with the butternut in my opinion. Or sprinkle with breadcrumbs and broil in the oven for a couple of minutes.
  • You can keep this dish for a few days in the fridge. Reheat in a pot with the lid on or in the oven for 10 minutes at 350°F – 180°C.
  • The cheese sauce can also be frozen by itself and used in many other ways. As a dip for french fries, or in a potato and cauliflower gratin for example!
  • Nutrition facts are for 1 serving of the recipe.
Keyword Butternut, macaroni, Vegan mac and cheese, Vegan pasta, Vegan pasta sauce


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