Butternut Squash Mac and Cheese
Creamy, 'cheesy', comforting vegan butternut squash mac and cheese free from dairy, nuts, and soy.
45 min4-6veganWinter Squash - Butternutplant-basedcomfort foodfall recipepastaAmericannut-freesoy-freedairy-free
What you need
- 2-3 cups butternut squash
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 tablespoons onion
- 1 teaspoon Dijon mustard
- 12 oz pasta (elbow macaroni)
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 1 cup plant-based milk
- to taste salt
- optional garlic powder
- optional red chili flakes
How to make it
- Bring a large pot of water (or broth for more flavor) to a boil and simmer the butternut squash until tender (10-15 minutes), then drain.
- Transfer the cooked squash to a food processor with the broth, nutritional yeast, onion, and mustard. Blend/process until smooth and creamy.
- Cook the pasta according to package instructions – minus 1-2 minutes for al dente results. Drain and set aside.
- Meanwhile, melt the vegan butter in a medium pan over medium-low heat. Whisk in the flour, cooking for 1-2 minutes.
- Gradually whisk in the non-dairy milk, butternut squash mixture, and seasonings. Cook until the sauce thickens (usually 1-2 minutes). Remove from the heat, taste, and adjust the seasonings.
- Fold in the pasta and serve warm. Optional: Transfer to oven-proof dish, sprinkle with breadcrumbs and/or vegan cheese, and bake for 15-20 minutes at 350°F/175°C OR broil until crisp and golden on top.
Adapted from plantbasedonabudget.com