Vegan Butternut Squash Mac (Printable version)
A creamy vegan mac blending roasted butternut squash with savory plant-based ingredients.
# What you need:
→ Pasta
01 - 12 oz elbow macaroni or other short pasta
→ Roasted Butternut Squash
02 - 1 medium butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Sauce
06 - 1 small yellow onion, diced
07 - 3 cloves garlic, minced
08 - 1 tbsp olive oil
09 - 1 cup unsweetened plant milk (such as oat or soy)
10 - 1/2 cup raw cashews, soaked in hot water for 20 minutes and drained
11 - 3 tbsp nutritional yeast
12 - 1 tbsp lemon juice
13 - 1 tsp Dijon mustard
14 - 1/2 tsp smoked paprika
15 - 1/4 tsp ground turmeric
16 - 1/2 tsp salt (or to taste)
17 - 1/4 tsp ground black pepper
→ Topping
18 - 2 tbsp panko breadcrumbs
19 - 1 tbsp olive oil
20 - 1 tbsp chopped parsley
# How to make it:
01 - Preheat oven to 400°F. Toss cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.
02 - Cook pasta according to package instructions until al dente. Drain and set aside.
03 - In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion for 5 minutes until translucent. Add garlic and cook for another minute.
04 - In a blender, combine roasted squash, sautéed onion and garlic, soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, turmeric, 1/2 tsp salt, and 1/4 tsp pepper. Blend until completely smooth and creamy.
05 - Return pasta to the pot. Pour sauce over pasta and stir over low heat until warmed through and creamy. Adjust seasoning if needed.
06 - For a crispy topping: Mix panko breadcrumbs with 1 tbsp olive oil and sprinkle over mac and cheese. Place under the broiler for 2-3 minutes until golden. Serve hot, garnished with chopped parsley if desired.
# Expert tips:
01 -
- The roasted squash brings this natural sweetness and velvety texture that makes you forget you're not eating dairy
- Everything comes together in under an hour, but it tastes like you spent all day making it
- Leftovers reheat beautifully for tomorrow's lunch, if there are any
02 -
- Soak your cashews in hot water for at least 20 minutes, otherwise you'll end up with grainy sauce instead of creamy dreaminess
- The sauce thickens as it sits, so if it seems too thin while blending, just give it a few minutes on the heat
- Nutritional yeast is non-negotiable here, it's what creates that cheesy flavor everyone will ask about
03 -
- If you don't have a high-speed blender, soak your cashews longer or use white beans for guaranteed smoothness
- Reserve a cup of pasta water before draining, you can add a splash if the sauce becomes too thick
- The turmeric is mostly for color, but it also adds this earthy background note that makes the sauce taste more complex