Vegan Butternut Squash Mac and Cheese
Serves 4
15 mins prep
30 mins cook
45 mins total
A delicious and healthy recipe for Vegan Butternut Squash Mac and Cheese - you won't even miss the cheese!
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Add the cashews to a small bowl and cover with hot water. These will soak while you prep and roast the vegetables.
Preheat oven to 400°F. Spread the cubed butternut squash on a baking sheet and sprinkle with 1 Tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Toss to combine and spread the squash into an even layer.
Repeat with the broccoli on a separate baking sheet. Toss with olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine and spread into an even layer.
Add both baking sheets to the oven. Bake squash for 25-30 minutes, flipping halfway, until tender.
Bake broccoli for 20-25 minutes, flipping halfway, until crispy. Set aside.
Bring a large pot of water to boil and cook the pasta according to the package directions. Drain, set aside, and keep your pot on the stovetop (you'll use it later).
To make the sauce
Once the butternut squash is roasted, add it to a blender with 2 cups water, soaked cashews (drained), garlic cloves, nutritional yeast, lemon juice, dijon mustard, onion powder, nutmeg and cayenne pepper. Add 1 teaspoon salt and ½ teaspoon black pepper.
Blend approximately 2 minutes, or until smooth and creamy. Add more water, if needed, to reach your desired consistency. Remember the sauce will thicken as it cools.
To assemble your dish
Pour the blended sauce back into the pasta pot. Add the drained noodles and half of the roasted broccoli. Stir to combine and coat. Transfer to bowls and top with additional roasted broccoli, flaky sea salt, and black pepper.
