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Vegan Butternut Squash Mac and Cheese


  • Author: Ansley Beutler
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 Servings 1x

Description

Creamy, dreamy, and cheesy macaroni made with wholesome, natural ingredients!  Warm pasta noodles coated in a thick and flavorful sauce made with butternut squash, coconut milk, and more.  It’s the mac & cheese you’re childhood self always longed for.  


Ingredients

Scale
  • 1 medium butternut squash (about 3 cups of cooked squash)
  • 1 cup full-fat coconut milk
  • 1/3 cup nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp nutmeg
  • 3 Tbsp cashew butter
  • 1/2 tsp sea salt
  • 2 8-oz boxes grain-free pasta of choice (I love this chickpea pasta)

Instructions

  1. Preheat oven to 400 F. Cut your butternut squash in half lengthwise, pull the seeds out with a fork, place on a baking sheet with the flesh side up, and bake for 45 minutes to an hour until soft. Let cool
  2. Cook pasta according to the directions on the back of your pasta box (I recommend using a large pot). Strain and set aside while you prepare the sauce.
  3. Measure out 3 cups butternut squash and place in a food processor or high-powered blender. Add the coconut milk, nutritional yeast, garlic powder, nutmeg, cashew butter, and sea salt and blend for about 20 seconds. Scrape down the sides need be and continue to blend until creamy (this took me about 2 minutes).
  4. Pour the sauce over the warm pasta and stir until coated. Serve pasta in individual bowls, garnish with a a sprinkle of sea salt and sage if desired.
  5. If storing for later, store in an airtight container for up to 5 days in the refrigerator.

Notes

Pasta options : Any type of pasta will work in this recipe. I found that chickpea pasta held up great with the thick sauce. Gluten-free or whole wheat will work as well.

Coconut milk : Although full-fat coconut milk will provide the creamiest consistency, light coconut milk will also work.

Storing : Allow the vegan butternut squash mac and cheese to cool down. Then transfer to an airtight container and store in the refrigerator for up to 5 days. When ready to eat, dish out a serving into a microwave safe bowl and heat it up in 15 second intervals, stirring in between, until warm.

  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Keywords: vegan butternut squash mac and cheese, butternut squash mac and cheese, gluten-free mac and cheese