Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Creamy Butternut Mac and Cheese [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

For many of us, mac and cheese was a dinnertime staple. This recipe for mac and cheese swaps high-fat butter and cheese for more nutrient-dense butternut squash, cashews, and nutritional yeast. With all the ingredients combined into a creamy sauce, the recipe really does taste like mac n’ cheese.

Creamy Butternut Mac and Cheese [Vegan, Gluten-Free]

Serves

4

Cook Time

30

Ingredients

  • 1 16-ounce box macaroni noodles of your choice, cooked
  • 1 cup raw cashews, soaked in water
  • 4 cups chopped butternut squash
  • 1 cup chopped sweet onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large clove minced garlic
  • 2 tablespoons nutritional yeast
  • 1 teaspoon paprika
  • 1/8 teaspoon nutmeg
  • 1 1/2-2 1/2 cups reserved pasta water

Preparation

  1. Soak 1 cup of raw cashews in water overnight, making sure that they are completely submerged in water.
  2. Combine the chopped butternut squash, sweet onions, and olive oil in an oven-safe pan. Coat completely with the olive oil and season with salt and pepper. Cook in a 425ºF oven, covered, for 30-35 minutes. The squash is done cooking once tender and falling apart. Add 1 clove of minced garlic to the pan and stir to combine.
  3. While the butternut squash is cooking, cook the macaroni noodles per the box instructions. Remember to reserve some of the pasta water after cooking.
  4. Next, make the butternut cheese sauce. First, drain the cashews and place them into a food processor.
  5. Process until smooth. Add the nutritional yeast, paprika, and nutmeg, and blend into the cashews.
  6. Intermittently add large spoonfuls of the cooked butternut to the food processor and blend. Do this until all the squash is smoothly incorporated. Next, add 1/2 cup of reserved pasta water to the “cheese” sauce until the desired consistency is reached.
  7. Mix the cooked macaroni noodles and butternut “cheese” sauce together. Reheat over the stove top as needed and then serve immediately.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Whole foods recipes that will teach you to make the most of your produce. Rachel is the creator of Simple Seasonal, a whole foods blog about making the most of your local farmer’s market or CSA. She is passionate about sustainable agriculture and has a partnership with a local naturally-grown farm. She enjoys inspiring fellow locavores with (mostly) healthy, seasonal recipes.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Ratatouille White Bean Casserole [Vegan, Gluten-Free]

Raw Black Sesame Chia Pudding [Vegan, Gluten-Free]

Zucchini Coconut Fritters With Tomato Hemp Salsa [Vegan, Gluten-Free]

Fava Beans and Za’atar Potato Salad [Vegan, Grain-Free]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Creamy Butternut Mac and Cheese [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×