Butternut Squash Mac & Cheese {with Cashews}
This Vegan butternut squash mac and Cheese is made with simple ingredients like butternut squash, raw cashews, coconut milk and pasta of your choice
Servings: 6
Calories: 207kcal
Equipment
Ingredients
- 1/2 butternut squash ~1 cup
- 1/2 cup cashews soaked*
- 2 tbsp nutritional yeast
- 2 clove garlic
- 1 tbsp olive oil
- 1 1/2 cup full fat coconut milk **
- 1 half lemon juiced
- 1/2 tsp - 1 tsp salt or taste
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 375 F.
- Skin and cut the butternut squash into inch-sized cubes and place them together with two cloves of garlic on a sheet pan and drizzle with olive oil.
- Roast for 25-30 minutes or until the squash is soft and golden brown. Check frequently on the garlic so it does not burn. You might have to take it out of the oven before the squash is done.
- Add the roasted butternut squash, roasted garlic, soaked cashews, nutritional yeast, salt, pepper, onion powder, nutmeg, a squeeze of lemon, and coconut milk into a food processor or high-speed blender. Blend until creamy.
- Serve with your favorite pasta for a vegan mac and cheese.
Notes
* Soak the raw cashews in cold filtered water and a pinch of salt overnight (or 6 hours). Or in hot water for 2 hours. Drain and rinse.
**Add more or less coconut milk depending on how liquidy you want the vegan cheese sauce to be. Start with a small amount of liquid and add more to your preferred consistency.
**Liquid options: My personal favorite is bone broth because it elevates the taste to another level. But if you are vegan, my favorite is canned coconut milk.
Nutrition
Serving: 1g | Calories: 207kcal | Carbohydrates: 9g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 189mg | Fiber: 2g | Sugar: 2g