Creamy Vegan Mac and Cheese with Butternut Squash

So you're craving mac and cheese but you don't want to eat dairy? This vegan version is just as creamy and satisfying, and it's made with healthy ingredients like butternut squash and cashews. Here's how to make it: 1. Preheat your oven to 400 degrees F (200 degrees C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned. 2. While the squash is roasting, make the cheese sauce. In a blender, combine the cashews, nutritional yeast, olive oil, almond milk, lemon juice, garlic powder, smoked paprika, and 1/2 cup of water. Blend until smooth and creamy. 3. Transfer the roasted butternut squash to a large bowl and mash with a fork or potato masher. Add the cheese sauce and stir until combined. 4. Serve immediately, topped with your favorite garnishes (such as chopped chives, parsley, or breadcrumbs).

Macaroni and cheese is one of the most comforting and satisfying dishes there is. But what if you're vegan? Or what if you're just looking for a healthier way to enjoy this classic dish? This vegan mac and cheese with butternut squash is the perfect solution. It's creamy, flavorful, and packed with nutrients. The secret to this recipe is the butternut squash. Butternut squash is a naturally sweet and creamy vegetable that adds a rich flavor to the dish. It's also a great source of vitamins A, C, and E, as well as fiber and potassium. The cashews in this recipe add creaminess and a nutty flavor. They're also a good source of protein, fiber, and healthy fats. The nutritional yeast adds a cheesy flavor and is a good source of B vitamins. The olive oil, almond milk, lemon juice, garlic powder, and smoked paprika add flavor and depth to the dish. This vegan mac and cheese is a delicious and healthy way to enjoy this classic dish. It's perfect for a weeknight dinner or a special occasion. I've included a few tips below to help you make the perfect vegan mac and cheese: - Use the best quality ingredients you can find. This will make a big difference in the flavor of the dish. - Don't overcook the butternut squash. It should be tender but still have a little bit of a bite to it. - Make sure the cheese sauce is smooth and creamy. If it's too thick, add a little bit of almond milk. If it's too thin, add a little bit of nutritional yeast. - Serve the mac and cheese immediately, topped with your favorite garnishes. Enjoy!

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup raw cashews, soaked overnight and drained
• 1/2 cup nutritional yeast
• 1/4 cup olive oil
• 1/4 cup almond milk
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2. While the squash is roasting, make the cheese sauce. In a blender, combine cashews, nutritional yeast, olive oil, almond milk, lemon juice, garlic powder, smoked paprika, and 1/2 cup water. Blend until smooth and creamy.
3. Transfer roasted butternut squash to a large bowl and mash with a fork or potato masher. Add cheese sauce and stir until combined.
4. Serve immediately, topped with your favorite garnishes (such as chopped chives, parsley, or breadcrumbs).

Why It Works

• The butternut squash adds a rich, creamy flavor and a boost of nutrients.
• The cashews add creaminess and a nutty flavor, and they're a good source of protein and healthy fats.
• The nutritional yeast adds a cheesy flavor and is a good source of B vitamins.
• The olive oil, almond milk, lemon juice, garlic powder, and smoked paprika add flavor and depth to the dish.