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Vegan Butternut Squash Mac and Cheese: 5-Min Creamy Bliss!

vegan butternut squash mac and cheese with cashew cheese
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A creamy vegan mac and cheese made with butternut squash and cashew cheese for a rich, dairy-free comfort dish.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 1 cup raw cashews, soaked
  • 2 cups elbow macaroni
  • 1 cup unsweetened almond milk
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp turmeric
  • Salt and pepper to taste

Instructions

  1. Cook the macaroni according to package instructions. Drain and set aside.
  2. Steam or boil the butternut squash until tender.
  3. Drain the soaked cashews and blend them with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper until smooth.
  4. Add the cooked butternut squash to the blender and blend again until creamy.
  5. Combine the sauce with the cooked macaroni and stir well.
  6. Heat on low if needed and serve warm.

Notes

  • Soak cashews for at least 2 hours or overnight for a smoother texture.
  • Adjust seasoning to taste.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://bibodo.com/vegan-butternut-squash-mac-and-cheese-with-cashew-cheese/