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The comfort of mac and cheese is hard to beat, but traditional recipes often rely on dairy products that can be limiting for those following a vegan lifestyle. Enter the creamy vegan butternut squash mac & cheese, a delightful twist on the classic dish that not only satisfies cravings but also packs a nutritional punch. In this article, we will explore the ingredients, preparation methods, and nutritional benefits of this delectable recipe, making it easier than ever to enjoy a plant-based version of a beloved comfort food.

Cheesy Vegan Butternut Squash Mac

Cozy up this fall with our creamy vegan butternut squash mac & cheese, the perfect plant-based comfort food! This easy weeknight dinner combines the rich flavors of roasted butternut squash with the creamy texture of a dairy-free sauce, making it a guilt-free indulgence everyone will love. Ready in just 45 minutes, it's ideal for busy nights or festive gatherings. Try it tonight and experience a delicious twist on a classic dish!
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Ingredients
  

1 medium butternut squash, peeled and cubed

2 cups uncooked macaroni pasta (gluten-free if desired)

1 cup raw cashews, soaked in water for at least 2 hours

1 cup vegetable broth

1/4 cup nutritional yeast

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Optional: 1/2 cup breadcrumbs for topping

Instructions
 

Cook the Butternut Squash: In a large pot, place the cubed butternut squash and add enough water to fully cover it. Bring the water to a boil over medium-high heat and reduce to a simmer. Cook the squash for 10-15 minutes, or until it is tender when pierced with a fork. Once cooked, drain the squash and set aside.

    Cook the Pasta: In a separate pot, fill with salted water and bring it to a rolling boil. Add the macaroni pasta and cook according to the package directions until al dente. After reaching the desired texture, drain the pasta and set it aside.

      Make the Cheese Sauce: In a high-speed blender, combine the soaked cashews, cooked butternut squash, vegetable broth, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend on high until the mixture is silky smooth and creamy. Taste the sauce and adjust the seasoning as needed.

        Combine Pasta and Sauce: In a large mixing bowl, combine the drained macaroni with the creamy butternut squash cheese sauce. Stir gently to ensure that all the pasta is well-coated with the sauce.

          Optional Baking Step: For a baked version, preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish. If desired, sprinkle breadcrumbs evenly over the top for added texture. Bake in the oven for approximately 15-20 minutes or until the dish is hot throughout and the top is slightly golden.

            Serve: Spoon the creamy vegan butternut squash mac into individual plates or bowls. Garnish with freshly chopped parsley for a pop of color and flavor. Serve warm and indulge in the delightful cheesy goodness!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings