Your whole family will love this Vegan Butternut Squash Mac & Cheese Recipe! It is easy to make and perfect for fall entertaining.
If you make any seasonal fall recipe, please make it this one! This amazing Vegan Butternut Squash Mac & Cheese Recipe is delicious. It gives you all of the satisfaction of real mac & cheese but leaves you feeling nourished and light on your feet. It sneaks in a full serving of vegetables and is packed with skin-loving nutrients such as Vitamin C.
This Vegan Butternut Squash Mac & Cheese would make a wonderful Thanksgiving side dish, a weeknight dinner, or a meal prep recipe. It heats up well in the microwave and is easily packable. The best part? This recipe can be prepared in less than thirty minutes!
Butternut Squash:
Butternut Squash is an incredibly nutrient-dense vegetable seasonal to fall and winter. It is packed with vitamins offering 100% of your recommended daily value of Vitamin A and 40% of your recommended daily value of Vitamin C. Butternut squash is hydrating, as it is made of 87% water. Additionally, it is an excellent source of fiber. It is a great source of beta-carotene and alpha-carotene making it fantastic for your immune system and for radiant skin.
Cashews:
Cashews are a low-carb source of plant-based protein. Additionally, cashews are also high in heart-healthy fats, low in sugar, and high in fiber. They’re also a good source of copper, magnesium, and manganese. These nutrients support healthy energy levels, immunity, brain health, and bone health.
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Frequently Asked Questions:
Does The Sauce Actually Taste Like Cheese?
No, not necessarily. Is much lighter and nuttier than a true cheese sauce. It is also more flavorful cheese, due to the spices included in the recipe. However, this satisfies my every craving for cheese and feels just as decadent to enjoy. The sauce is creamy and coats the noodles beautifully. The best part is that it is much more nutrient-dense than cheese so and your body will be able to digest this sauce with ease.
Do you need a blender, or can you mix the sauce by hand?
Yes, a blender or even a large food processor is necessary to get the required smooth consistency of the sauce.
How long will this Butternut Squash Mac & Cheese stay good in the refrigerator?
Enjoy this recipe for up to five days in the refrigerator. This recipe heats up well in the microwave so it is a great fall meal prep option!
Can this recipe be made gluten-free?
Absolutley! To make this recipe gluten-free, simply substitute the elbow noodles for your favorite gluten-free pasta.
Is this a kid-friendly recipe?
Yes, this is something children will enjoy! The one substitute to consider making when cooking for kids would be to exclude the fresh garlic clove. Other than that, this is a creative way to sneak more servings of vegetables into your child’s diet.
Vegan Butternut Squash Mac & Cheese Recipe
Equipment
- Cutting board
- Large Pot
- Large Saucepan
- High Speed Blender
Ingredients
- 14 ounce Large elbow macaroni noodles cooked according to package directions (option to use gluten free noodles).
- 3/4 cup Reserved pasta cooking liquid.
- 2 cups Butternut squash. Peeled and chopped.
- 1/2 Large sweet onion. Peeled and chopped.
- 1 Clove of garlic. Peeled.
- 1/2 cup Raw cashews.
- 1 tsp Salt
- 1/2 tsp Ground Turmeric.
- 1/2 tsp Garlic Powder.
- 1/4 tsp Paprika.
- 1/4 tsp Black pepper.
- 1 tbsp Nutritional Yeast.
- 2 tbsp Olive oil.
Instructions
- Add butternut squash, onions, garlic, and cashews to a pot and cover with water by about an inch. Bring to a boil, lower heat to medium, and simmer until vegetables are tender (about 15 minutes).
- While the vegetables cook, cook the elbow macaroni noodles according to package directions. Reserve 3/4 cup cooking liquid once noodles are done cooking and before draining. Place noodles back in the pot and set aside.
- When the vegetables and cashews are soft, drain them and add them to a high speed blender. Add all spices and the reserved pasta water to the blender. Blend on high until a sauce forms.
- Coat cooked noodles in olive oil to keep them from sticking together.
- Pour the butternut squash "cheese" sauce over the elbow noodles and mix to combine.
- Enjoy!
Whether you a planning a vegan Thanksgiving dinner, are looking for ways to sneak more vegetables into your diet, or simply want a seasonal fall recipe to enjoy, this is the perfect recipe to try!
I hope you enjoy this recipe as much as I do! Please let me know in the comments if you were able to try it or if you have any questions. To learn more about the Radiantly Nourished Blog please visit my About Page and consider connecting with me on Instagram, Youtube, and Pinterest.
Love,
Jordana
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