Vegan Butternut Squash Mac And Cheese Recipe

Name: Vegan Butternut Squash Mac And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup raw cashews; 1 1/2 cups peeled and cubed butternut squash; 1/2 large sweet onion, chopped; 1 (12 ounce) package small elbow macaroni; 1 tablespoon lemon juice; 1 teaspoon salt; 1 teaspoon Dijon mustard; 1/4 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 1/8 teaspoon smoked paprika; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground turmeric

Servings: persons

1/4 cup raw cashews
1 1/2 cups peeled and cubed butternut squash
1/2 large sweet onion, chopped
1 (12 ounce) package small elbow macaroni
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon smoked paprika
1/8 teaspoon ground nutmeg
1/8 teaspoon ground turmeric

1
Place cashews in a bowl with hot water to cover; soak for 30 minutes. Drain.
2
Combine butternut squash and onion in a pot with water to cover by an inch. Bring to a boil. Reduce heat to medium; simmer until tender, about 15 minutes.
3
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 1/4 cup of the cooking liquid; drain the rest. Place macaroni back in the pot.
4
Combine the cashews, squash, onions, and reserved cooking liquid in a blender. Add lemon juice, salt, mustard, garlic powder, black pepper, paprika, nutmeg, and turmeric. Blend until completely smooth. Pour sauce into the pot of macaroni and stir to coat. Warm through if needed.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup raw cashews, 1 1/2 cups peeled and cubed butternut squash, 1/2 large sweet onion, chopped, 1 (12 ounce) package small elbow macaroni, and more.

Yes, Vegan Butternut Squash Mac And Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Butternut Squash Mac And Cheese

How did you like this recipe?

Frequently Asked Questions