Vegan Butternut Squash Mac (Print Version)

A luscious blend of roasted squash and cashew cream coats pasta for a smooth and tasty main dish.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or short pasta of choice

→ Butternut Squash Sauce

02 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
03 - 1 tbsp olive oil
04 - 1 tsp salt
05 - 1/2 tsp black pepper

→ Cashew Cream

06 - 2/3 cup raw cashews, soaked in hot water for 15 minutes and drained
07 - 1 cup unsweetened plant-based milk (oat or soy)
08 - 2 tbsp nutritional yeast
09 - 1 tbsp lemon juice
10 - 2 tsp Dijon mustard
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1/4 tsp ground turmeric for color

→ Topping

14 - 2 tbsp panko breadcrumbs
15 - 1 tbsp olive oil
16 - 1 tbsp chopped fresh parsley

# Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Toss the butternut squash cubes with olive oil, salt, and black pepper. Spread evenly on the tray and roast for 25-30 minutes until soft and slightly caramelized.
03 - While the squash roasts, soak the cashews in hot water for 15 minutes, then drain thoroughly.
04 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
05 - Add roasted butternut squash, soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, and turmeric to a high-speed blender. Blend until completely smooth and creamy.
06 - Taste the sauce and adjust seasoning with more salt or lemon juice if needed.
07 - Pour the sauce into the pot with the drained pasta. Stir well to coat evenly. Gently heat over low heat, stirring, until warmed through.
08 - For a crunchy topping, mix panko breadcrumbs with olive oil and toast in a skillet over medium heat until golden. Sprinkle over the mac and cheese with chopped parsley before serving.

# Expert Tips:

01 -
  • The sauce is impossibly creamy without a drop of dairy, thanks to the magic of roasted squash and soaked cashews
  • It hits all the nostalgic notes of boxed mac and cheese while feeling sophisticated enough for dinner guests
  • The whole recipe comes together in about an hour, mostly hands-off roasting time
02 -
  • The sauce consistency changes as it cools. If it seems too thick, splash in a little more plant-based milk before serving.
  • Blending hot squash can create pressure. Remove the center cap of your blender lid and cover with a kitchen towel.
  • This sauce freezes beautifully. Make a double batch and save half for those nights when cooking feels impossible.
03 -
  • Buy pre-cubed butternut squash if you are short on time. The flavor is still excellent and it saves ten minutes of prep work.
  • If you do not have a high-speed blender, soak the cashews longer, up to an hour, or boil them for 10 minutes.

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