Savory Vegan Butternut Squash Mac and Cheese Recipe

Craving a warm, cheesy dish but want to keep it vegan? I’ve got you covered with my Savory Vegan Butternut Squash Mac and Cheese recipe. This creamy, dreamy pasta combines hearty butternut squash with rich flavors to create a comforting meal perfect any time of year. Let's dive into the simple ingredients and easy steps to whip up a delicious, plant-based favorite that even non-vegans will love!

Ingredients

Complete Ingredient List

- 2 cups whole grain elbow macaroni

- 2 cups butternut squash, peeled and diced

- 1/2 cup cashews (soaked in water for 4 hours)

- 1 cup vegetable broth

- 1 tablespoon nutritional yeast

- 1 tablespoon olive oil

- 2 tablespoons lemon juice

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1/2 teaspoon turmeric

- Salt and pepper to taste

- Optional: 1/2 cup breadcrumbs for topping

This recipe uses whole grain elbow macaroni for a healthy twist. Butternut squash gives the dish a creamy base and rich flavor. Cashews add a nutty taste and help create a smooth sauce. Soak the cashews for four hours to soften them. Vegetable broth adds depth and moisture to the sauce. Nutritional yeast brings a cheesy flavor and is packed with nutrients.

Lemon juice adds brightness and balances the flavors. Garlic powder and onion powder enhance the taste without overpowering. Turmeric gives a golden color and a hint of warmth. Salt and pepper are key to making all the flavors pop.

If you want a crunchy topping, breadcrumbs are optional but recommended. Use this complete list to gather your ingredients, and you will be ready to make a delicious vegan mac and cheese!

Step-by-Step Instructions

Cooking the Pasta

First, bring a large pot of salted water to a boil. Add 2 cups of whole grain elbow macaroni. Cook the pasta according to the package instructions, usually about 7-10 minutes. Stir occasionally to prevent sticking. When it is al dente, drain the pasta in a colander. Set it aside while you prepare the sauce.

Steaming the Butternut Squash

Next, prepare the butternut squash. You need 2 cups of peeled and diced squash. In a medium pot, add a couple of inches of water and place a steamer basket inside. Bring the water to a boil. Place the diced squash in the basket and cover the pot. Steam the squash for about 10-15 minutes until it is tender. You can also boil it in water until soft if you prefer.

Blending the Sauce

Now, it’s time to make the sauce. In a high-speed blender, add the steamed butternut squash. Next, add 1/2 cup of soaked cashews. Make sure they have soaked in water for at least 4 hours. Then, pour in 1 cup of vegetable broth. Add 1 tablespoon of nutritional yeast, 1 tablespoon of olive oil, and 2 tablespoons of lemon juice. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of turmeric, and some salt and pepper for taste. Blend everything until smooth and creamy. If your sauce is too thick, add more vegetable broth until you reach the right consistency.

Combining Pasta and Sauce

Take a large mixing bowl and add the cooked pasta. Pour the creamy butternut squash sauce over the pasta. Stir well to make sure every piece of pasta gets coated with that delicious sauce. This step is important for the best flavor.

Baking for Crispy Topping (Optional)

If you want a crunchy topping, preheat your oven to 350°F (175°C). Pour the mac and cheese into a baking dish. Sprinkle 1/2 cup of breadcrumbs on top of the pasta. Bake in the oven for 15-20 minutes, until the top is golden and bubbly. This extra step adds a nice texture to your dish.

Serving Suggestions

Serve your vegan mac and cheese warm. For a lovely touch, garnish with fresh parsley or a sprinkle of nutritional yeast. This adds color and extra flavor. You can also serve it with a side of salad or roasted vegetables for a complete meal. Enjoy!

Tips & Tricks

Achieving Creamy Texture

To make the sauce creamy, blend well. Use soaked cashews for a smooth base. If the sauce is thick, add more vegetable broth. Aim for a velvety consistency. This will coat the pasta perfectly.

Flavor Enhancement Techniques

You can boost flavor with spices. Try adding smoked paprika or cayenne pepper for warmth. A dash of mustard gives a tangy twist. Fresh herbs like basil or thyme add freshness. Nutritional yeast gives a cheesy taste. Experiment to find what you love best!

Making Ahead of Time

You can prep this dish in advance. Cook the pasta and make the sauce separately. Store them in the fridge for up to three days. Heat them together when ready to serve. If you bake it, check for doneness before serving.

Variations

Gluten-Free Option

For a gluten-free version, you can swap the whole grain elbow macaroni. Use gluten-free pasta made from brown rice or quinoa. These types hold up well and taste great. Cooking times may differ, so follow package instructions closely.

Nut-Free Adaptation

If you want a nut-free option, you can replace cashews in the recipe. Use silken tofu for a creamy texture. You can also try sunflower seeds or hemp seeds. Soak them in water for a few hours before blending. This keeps the sauce smooth and tasty without nuts.

Adding Vegetables

Adding veggies boosts flavor and nutrition. Spinach, kale, or broccoli work well. You can mix in cooked peas or diced bell peppers for color. Just steam or sauté them before mixing with the pasta and sauce. This makes your dish more colorful and healthy.

Storage Info

Refrigeration Guidelines

To store leftovers, let the mac and cheese cool first. Place it in an airtight container. You can refrigerate it for up to 4 days. When you want to eat it again, just reheat it on the stove or in the microwave. Add a splash of vegetable broth if it seems dry.

Freezing Instructions

If you want to freeze it, use a freezer-safe container. Spoon the cooled mac and cheese into the container, leaving some space at the top. Seal it tightly. It can last in the freezer for about 3 months. When ready to eat, thaw it overnight in the fridge. Reheat on the stove or in the oven. You may need to add a little broth to keep it creamy.

Shelf Life

In the fridge, your vegan butternut squash mac and cheese stays good for about 4 days. If frozen, it can last for 3 months without losing taste. Always check for any off smells or changes in texture before eating. Enjoy your delicious meal even days later!

FAQs

Can I use a different type of squash?

Yes, you can use other squashes. Acorn squash or kabocha squash work well. They add a sweet taste and creamy texture. Just ensure you peel and dice them like butternut squash. You can also use pumpkin for a unique twist. It adds a nice flavor and color too.

Is this recipe suitable for meal prep?

This recipe is great for meal prep. You can make a big batch and store it. Portion the mac and cheese into containers. It keeps well in the fridge for about 3-4 days. For longer storage, freeze it for up to 2 months. To reheat, just warm it in the microwave or oven. Add a splash of vegetable broth if it seems dry.

How can I make it spicier?

To add some heat, try adding crushed red pepper flakes. Start with a small amount, then taste and add more. You can also add diced jalapeños or a splash of hot sauce. These options give you control over the spice level. Enjoy the extra kick!

This blog post covered a tasty pasta dish made with healthy ingredients. You learned how to cook the pasta and prepare a smooth sauce with butternut squash and cashews. I shared tips for making it creamy and tasty. Plus, we explored different variations and storage methods.

Try this recipe to enjoy a nutritious meal that fits your needs. Get creative with it and make it your own!