Vegan Butternut Squash Mac And Cheese

Vegan Butternut Squash Mac And Cheese Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 35 minutes


Roasted Butternut Squash:

5 cups Butternut Squash (750g) Peeled and Chopped

1 Tbsp Olive Oil

1 Tbsp Crushed Garlic

1/2 tsp Smoked Paprika

1/4 tsp Sea Salt

1/4 tsp Ground Black Pepper

1/4 tsp Cayenne Pepper

Cashew Cheese Sauce:

1 cup Raw Cashews (150g)

3 Tbsp Nutritional Yeast

1 tsp Garlic Powder

1 tsp Onion Powder

1 Tbsp Dijon Mustard

1 Tbsp Lemon Juice

2 cups Vegetable Stock (480ml) Divided


16 ounces Macaroni Pasta (450g) Dry Weight


Fresh Chopped Parsley

Ground Black Pepper


1Preheat the oven to 390°F (200°C).

2Add peeled and cubed butternut squash to a mixing bowl along with olive oil, crushed garlic, smoked paprika, sea salt, black pepper and cayenne pepper and toss together well.

3Spread it out evenly in a roasting pan or on a parchment lined baking tray and roast in the oven for 35 minutes until roasted.

4While butternut squash is roasting, add raw cashews, nutritional yeast, garlic powder, onion powder, dijon mustard, lemon juice and 1 cup of vegetable stock to the blender jug and blend until smooth. Set aside.

515 minutes before the butternut is finished roasting, cook and drain your pasta.

6When the butternut squash has roasted, add it to the blender jug on top of your cashew cheese sauce. Add in the remaining cup of vegetable stock and blend until you have a smooth sauce.

7Return the cooked pasta to the pot, pour over the sauce and gently toss it together until the pasta is well coated. Stir over low to medium heat for a few minutes to gently warm everything together.

8Serve topped with fresh chopped parsley and ground black pepper.

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