Vegan Butternut Squash Mac and Cheese

small dish filled with cheese-coated pasta beside a few cubes of butternut squash

5 from 1 vote

Vegan Butternut Squash Mac and Cheese

Take your everyday vegan mac and cheese up a notch with this Vegan Butternut Squash Mac and Cheese! It’s an easy vegan weeknight dinner with cheesy and subtly sweet and nutty flavors. Ready in 20 minutes!

Prep Time25

Cook Time20

Total Time45

Course: dinner

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: butternut squash mac and cheese, vegan butternut squash mac and cheese

Servings:

Calories: 507kcal

Author: Erin

Ingredients

1 lb. pasta
1 cup raw cashews soaked
2 cups butternut squash cooked
1 cup oat milk or milk of choice
½ cup vegetable broth
3 tablespoon vegan butter melted
3 garlic cloves
4 tablespoon nutritional yeast
1 teaspoon dijon mustard
1 teaspoon apple cider vinegar
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon red pepper flakes
¼ teaspoon black pepper

US Customary - Metric

Instructions

Cook pasta according to the package instructions. Drain, then pour the pasta back into the pot.
While the pasta is cooking, make the sauce: add the cashews, cooked squash, milk, broth, melted butter, garlic, nutritional yeast, mustard, vinegar, salt, smoked paprika, onion powder, red pepper flakes, and black pepper to a blender and blend for 1 full minute on high speed until the sauce is smooth and creamy.
Pour the sauce into the pot with the cooked pasta and stir until the pasta is coated and the sauce is warmed through. Enjoy!

Notes

*Calories are per serving and are an estimation

*Make ahead: roast the butternut squash up to 2 days in advance to make this recipe faster

*Forgot to soak your cashews ahead of time? No worries! Simply add them to a saucepan, fill it with water and boil the cashews for 10 minutes or so to soften them

Nutrition