Vegan butternut squash mac and cheese with cashew cheese delights your taste buds!
A creamy and delicious vegan mac and cheese made with butternut squash and cashew cheese, perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup macaroni pasta
- 1 cup butternut squash, cubed
- 1/2 cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 1/2 cup vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the macaroni pasta according to package instructions; drain and set aside.
- In a pot, boil the butternut squash until tender, about 10-15 minutes.
- In a blender, combine the soaked cashews, nutritional yeast, vegetable broth, lemon juice, garlic powder, onion powder, and cooked butternut squash. Blend until smooth.
- Pour the cashew cheese sauce over the cooked macaroni and stir to combine.
- Season with salt and pepper to taste, and serve warm.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Make sure to soak the cashews for at least 2 hours for a creamier texture.
- This dish can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg