Nothing beats the comfort of hearty ‘mac & cheese’! With some added butternut squash, this vegan comfort bowl will leave you wanting more
Growing up, I ate mac & cheese like it was my job.. and yes I mean it! Something about a warm & cheesy bowl of mac & cheese always put a smile on my face. The other night, I decided to take my favorite childhood dish and put a fall twist on it! I also wanted to make it vegan to avoid any stomach issue that I get when I eat excessive amounts of dairy! I may have just found my new fall/winter staple!
Butternut squash is one of my favorite fall vegetables to make recipes with! It has a rich, creamy flavor that pairs so well with mac & cheese. To make the ‘cheese’ sauce, I used a mixture of roasted butternut squash, nutritional yeast, and raw cashews to get that cheesy flavor and texture!
I really just enjoy creating new and innovate recipes of old classics! This in no way is traditional macaroni and cheese, but a great vegan alternative will fall flavors! Top with some vegan cheddar cheese and you sure will be living that childhood dream!
Ingredients:
- Author: Mannat Bhullar
- Yield: 4 servings
1 1/2 cups butternut squash
1/2 chopped white onion
Macaroni noodles of choice
1/4 cup veggie broth
1/4 cup raw cashews
1 tbsp lemon juice
1 tsp salt
1/2 tsp dijon mustard
1/8 tsp tumeric
1/8 tsp garlic powder
Black pepper to top
Soak cashews in hot water for about 2 hours. Add butternut squash and onions to a pot and cover with water. Let this boil for 15 minutes at a medium heat or till the squash is tender. Cook the macaroni noodles in the meantime. Add the cooked squash and onions, veggie broth, soaked cashews, and spices to a high speed blender. Blend till completely smooth. Add the sauce to the noodles and you’re all done! I like to add some vegan cheddar cheese as well!
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