Savory Vegan Mac and Cheese with Roasted Butternut Squash

Our vegan mac and cheese is a savory, satisfying dish that's perfect for any occasion. The roasted butternut squash adds a touch of sweetness and creaminess, while the nutritional yeast and tahini provide a cheesy flavor. Best of all, it's easy to make and can be tailored to your own taste preferences.

The inspiration for this recipe came to me one day when I was craving mac and cheese but didn't have any dairy on hand. I started experimenting with different plant-based ingredients, and eventually came up with this recipe. I've been making it ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 2 cups unsweetened plant-based milk
• 1/2 cup nutritional yeast
• 1/4 cup tahini
• 2 tablespoons Dijon mustard

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
3. While the squash is roasting, whisk together cornstarch and plant-based milk in a small saucepan. Bring to a simmer over medium heat, whisking constantly. Cook for 1-2 minutes, or until sauce has thickened.
4. Remove from heat and stir in nutritional yeast, tahini, and Dijon mustard. Season with salt and pepper to taste.
5. Transfer roasted butternut squash to a large bowl and pour cheese sauce over top. Stir to combine.
6. Serve immediately.

Why It Works

• The roasted butternut squash adds a touch of sweetness and creaminess to the dish.
• The nutritional yeast and tahini provide a cheesy flavor.
• The cornstarch helps to thicken the sauce, making it creamy and rich.
• The Dijon mustard adds a touch of tanginess and depth of flavor.