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Vegan Butternut Squash Mac & Cheese Recipe

Your whole family will love this Vegan Butternut Squash Mac & Cheese Recipe! It is easy to make and perfect for fall entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 8

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!
Keyword Vegan Butternut Squash Mac & Cheese Recipe