Vegan Butternut Squash Mac & Cheese
A great non-dairy Macaroni and Cheese for the fall season! Especially if you are looking to sneak in some vegetables!
Servings Prep Time
6 10minutes
Cook Time
45minutes
Servings Prep Time
6 10minutes
Cook Time
45minutes
Ingredients
For the Butternut Squash Pasta
For the Cashew Bechamel Sauce
Instructions
To make the Butternut Squash Pasta
  1. Add chopped Butternut Squash to a pot of hot water. Boil for 25 minutes. Drain & rinse. Let cool about 10 minutes. Transfer to a high speed blender or processor. Pulse until smooth.
  2. In a large pot of boiling, salted water add Butternut Squash Pasta, and cook according to the package instructions about 10 minutes {I cooked mine a little longer, I didn’t want it so chewy}. Drain pasta & set aside.
To make the Cashew Bechamel Sauce
  1. Add cashews and ½ cup almond milk to a high speed blender and blend until smooth.
  2. Add vegan butter to a small saucepan then add flour. Cook on medium heat, while stirring occasionally until sauce changes to a golden color, about 2 minutes.
  3. Add in cashew & milk mixture. Then, slowly add the rest of the almond milk & all ingredients, stir to combine & cook until thickened about 8 minutes.
  4. Remove cashew bechamel from heat, fold in butternut squash purée until thoroughly mixed.
  5. Add cooked butternut squash pasta to pot & mix with sauce. Plate & Garnish with sage or thyme. Serve & enjoy!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!