Vegan Butternut Squash Mac and Cheese
A party favorite pasta dish! Your guests will never guess this creamy, decadent mac and cheese is dairy free!
Servings 4
Calories 667kcal
Cost $12.70
Ingredients
- 16 oz pasta I used quinoa pasta
- 3 cups butternut squash cubed, can sub sweet potato
- 1 cup cashews raw
- 1.5 cups cooking liquid
- ¼ cup nutritional yeast
- 1 teaspoon pink salt
- ½ teaspoon dijon mustard
- ½ teaspoon garlic powder
- 1 lemon juiced
- ¼ teaspoon turmeric powder optional
Instructions
- Boil pasta, strain and set aside when done cooking. Save 1.5 cups of the cooking water for later!
- While pasta is cooking, boil the butternut squash and cashews in a separate pot. Boil until fork tender.
- Add cashews and butternut squash to a high-speed blender along with all other ingredients besides the pasta. Blend until completely smooth.
- Pour over pasta and enjoy!
Notes
- Boil the cashews in with the butternut squash so they soften and blend into a creamy sauce.
- Adding in ¼ teaspoon of turmeric is optional but adds some anti-inflammatory benefits and will make the mac and cheese more yellow! (Proceed with caution though; turmeric stains!)
- Add more salt to taste as needed.
- There may be extra sauce leftover. I use a lot of sauce because I like it extra creamy but feel free to save leftovers for another night!
Nutrition
Calories: 667kcal | Carbohydrates: 111g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 604mg | Potassium: 936mg | Fiber: 8g | Sugar: 8g | Vitamin A: 11168IU | Vitamin C: 37mg | Calcium: 94mg | Iron: 5mg
