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Rachel White

Butternut Squash Vegan Mac and Cheese

Butternut Squash Vegan Mac and Cheese blends roasted squash into a silky dairy-free sauce that hugs every noodle beautifully.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz elbow pasta dry
  • 1 tsp salt for water
Squash Sauce
  • 2 cups butternut squash roasted cubes
  • 1 1/2 cups oat milk unsweetened
  • 1/4 cup nutritional yeast
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp salt to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Blender
  • Pot
  • Colander
  • Saucepan
  • Freezer

Method
 

  1. Cook pasta in salted boiling water until al dente, then drain.
  2. Add roasted squash, oat milk, nutritional yeast, oil, lemon juice, garlic powder, and salt to a blender.
  3. Blend until completely smooth and creamy with no lumps.
  4. Pour sauce into a saucepan and heat gently until thick and glossy.
  5. Fold pasta into sauce and stir until every noodle is coated.
  6. Serve hot, or bake briefly for firmer assembly handling and crisp edges.

Notes

For softer texture, add extra milk. For crispier tops, bake 10 minutes with crumbs. Freeze portions up to 1 month and thaw overnight. Customize flavor with sage, smoked paprika, or chili. Store refrigerated up to 4 days and reheat gently.