Storing and Freezing: Leftovers keep wonderfully in the fridge for 4-5 days and can be reheated in the microwave or on the stove.Make It Gluten-Free: Just use a gluten-free pasta to make this meal gluten-free.Just toss the cooked veggies with the pasta and sauce. Add veggies: If you want to add some veggies in then green veggies like broccoli or peas would be a great addition, also cauliflower, roasted bell peppers, asparagus or zucchini.Pasta: We used macaroni pasta but elbow macaroni or penne or shells would also work great.Place the cashews into a bowl, pour over hot water from the kettle and let them soak for 15 minutes, then drain and rinse. But you know your blender best, if you think your blender will struggle, then soak them first. Cashews: We did not soak them first as when they are first blended up there is quite a lot of liquid so it is an easy blend.If you want to add some veggies in then green veggies like broccoli or peas would be a great addition, also cauliflower, roasted bell peppers, asparagus or zucchini. We used macaroni pasta but elbow macaroni or penne or shells would also work great.Īdd Veggies. This is one of our favorite ingredients to really bring out cheesy flavor! Regular prepared yellow mustard also works just fine. However, we do also create cheesy flavor here with the cashews and butternut squash so you can leave it out if it’s really hard to find where you are, or if you don’t like it.ĭijon Mustard. Nutritional yeast is a cheesy flavor bomb and it’s delicious. This is completely different to a regular yeast that you would use in baking bread. We did not soak them first as when they are first blended up there is quite a lot of liquid so it is an easy blend. If you have a cashew allergy then slivered or blanched almonds would also work. Serve it topped with fresh chopped parsley and ground black pepper. Stir it over low to medium heat for a few minutes to gently warm everything together.
Return the cooked pasta to the pot, pour over the sauce and gently toss it together until the pasta is well coated.
Add in another cup of vegetable stock and blend until you have a smooth sauce. When the butternut squash has roasted, add it to the blender jug on top of your cashew sauce. 15 minutes before the butternut is finished roasting, cook and drain your pasta. Add raw cashews, nutritional yeast, garlic powder, onion powder, dijon mustard, lemon juice and 1 cup of vegetable stock to the blender jug and blend until smooth. Spread it out evenly in a roasting pan or parchment lined baking tray and roast in the oven at 390☏ (200☌) for 35 minutes.Add peeled and cubed butternut squash to a mixing bowl along with olive oil, crushed garlic, smoked paprika, sea salt, black pepper and cayenne pepper and toss together well. This is a summary of the process to go along with the process photos.
#Butternut squash mac and cheese full
You will find full instructions and measurements in the recipe card at the bottom of the post.
#Butternut squash mac and cheese how to
Once your butternut squash is roasted, it’s just a case of blending up your sauce, mixing it with your pasta and dinner is served.Īnd of course if you love a good mac and cheese recipe then check out our classic baked vegan mac and cheese! How To Make Vegan Butternut Squash Mac and Cheese The hardest part is waiting for the butternut squash to roast in the oven. Cheesy, saucy, creamy, rich and satisfying.Īnd you will seriously not believe how cheesy this is! But oh my – it is. This vegan butternut squash mac and cheese is everything you want it to be. This vegan butternut squash mac and cheese is rich, creamy and super cheesy! It’s also so easy to make and the perfect comfort food.
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