Butternut Squash Vegan Mac ‘n’ Cheese

Butternut Squash Vegan Mac ‘n’ Cheese

There’s no need for fake cheese in this delicious plant-based butternut squash mac ‘n’ cheese.

Gone are the days when you have to rely on fake cheese to make a delicious and hearty bowl of mac n cheese. You can make a creamy pasta sauce using vegetables like butternut squash, pumpkin or sweet potato and you won’t even miss the cheese at all.

By including vegetables in this recipe, you reduce the overall calorie density of the meal, but more importantly, you increase the amount of fibre. And if you have kids that won’t touch vegetables with a barge pole, this is a very sneaky and delicious way to get them to eat vegetables without getting caught.


I’ve made several versions of this cheese sauce, but this one is by far the most delicious. And I know that’s because it is super creamy and really tastes like a cheese sauce.

You’d be happy to know it doesn’t include soy (if you avoid soy). If you have no problems with soy, this works equally well with soy milk and soy yoghurt. You can swap yoghurt with plant-based creams like soya or oat too if you prefer.

This cheese sauce works as a delicious soup too!

Let’s get cooking!

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Butternut Squash Vegan Mac ‘n’ Cheese


  • Author: somiigbene
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: Serves 2
  • Category: Lunch/Dinner

Description

There’s no need for fake cheese in this delicious plant-based butternut squash mac ‘n’ cheese.


Ingredients

  • 200g butternut squash, roughly chopped
  • 2 small garlic cloves, roughly chopped
  • 1 small shallot, roughly chopped
  • 1 tsp Herbs de Provence
  • ½ vegetable stock cube
  • 2 tbsp nutritional yeast
  • 200ml cashew milk
  • 3 tbsp plain cashew yoghurt
  • 150g pasta
  • 100g broccoli florets
  • 100g peas

Instructions

  1. Put the butternut squash, garlic shallots, herbs, vegetable stock cube and almond milk in a medium saucepan over medium heat. Cook until the butternut squash is tender then set aside and leave to cool for around 20 minutes.
  2. Just before the butternut squash is cool, start cooking the pasta following the instructions on the package or until its al dente. Steam the broccoli and peas at the same time.
  3. Tip the cooked butternut squash alongside the sauce into a food processor. Add the nutritional yeast and yoghurt and blitz into a smooth puree.
  4. Drain the pasta retaining some of the cooking water. Put the pasta back into the pan then pour over the butternut squash puree. Mix well to coat the pasta evenly. Add the broccoli florets and peas and a splash of the pasta water to keep the pasta glossy and silky.
  5. Serve with extra nutritional yeast and a sprinkle of chilli flakes if desired.

Notes

This recipe works well with other unsweetened plant-based milk like almond or soy. You can also use plant-based cream in place of yoghurt and vegan cheese in place of nutritional yeast.

Keywords: Pasta, Butternut squash, Mac n Cheese

 

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