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Vegan Macaroni and Cheese
Indulge in this Vegan Butternut Squash Mac and Cheese – the ultimate comfort food with a healthy twist! Made with a creamy, rich cheese sauce with roasted butternut squash and plenty of nutritional yeast, you won’t believe this dish is 100% plant-based!
Servings: 6 servings
Ingredients
- 2 cups cubed butternut squash cut into 1 1/2-inch cubes
- 1/2 cup panko bread crumbs *optional step
- 1 clove garlic minced
- 2 tbsp arrowroot powder or cornstarch
- 1 cup unsweetened plain non-dairy milk such as soy, oat, or almond milk
- 1 tbsp grapeseed oil canola oil, or vegan butter (such as Earth Balance)
- 3 tsp smooth Dijon mustard
- 1 tsp onion powder
- 1 tbsp fresh lemon juice
- 1 cup nutritional yeast
- 1 ½ tsp sea salt
- 8 oz macaroni pasta 1/2 pack of pasta, or another small-shaped pasta such as shells, wagon wheels, or cavatappi
- 1/4 cup fresh parsley minced
Instructions
- Fit a large pot or Dutch oven with a steamer basket. Add 1 1/2 inches of water to the pot and bring it to a boil over medium-high heat. Add the butternut squash to the basket, cover, and steam for 15 minutes or until very tender.
- Preheat oven or toaster oven to 350°. Pour the panko bread crumbs into a baking dish, and toast for 7 minutes, or until golden. Set aside for topping the finished mac & cheese.
- Whisk the arrowroot powder and 1/3 cup of the milk in a small mixing bowl until smooth. Set aside.
- Warm a saucepan over medium heat. Add the oil or vegan butter and heat until melted. Add the minced garlic and sauté for 1-2 minutes, until just golden.
- Add the remaining soy milk, Dijon mustard, onion powder, lemon juice, nutritional yeast, and salt to the saucepan. Whisk to combine.
- Whisk the arrowroot milk mixture into the saucepan. Cook over medium-low heat, whisking regularly, for 3 minutes or until thickened.
- Cook the pasta following the package directions until al dente, or still slightly chewy. Drain the noodles.
- Transfer the sauce to a blender and add the butternut squash. Blend until smooth and season with more nutritional yeast and salt to taste. The sauce should be pretty salty to balance the noodles.
- Pour the cheese sauce over the noodles and stir well to coat. Enjoy hot!
- Garnish with the toasted panko bread crumbs and fresh parsley.
Notes
Storage Directions
- Refrigeration: Allow the butternut squash mac and cheese vegan dish to cool completely to room temperature before transferring it to an airtight container and storing it in the refrigerator for up to 3 days.
- Freezing: Leftovers can be frozen in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator or until thawed.
- Reheating: Reheat leftovers in the oven at 350ºF until warmed through or in the microwave, stirring occasionally.
- Optional: Roast the butternut squash. Enjoy a more naturally sweet, caramelized finish to the cheese sauce by using roasted squash instead of steamed! Toss the cubed squash with 1 tablespoon of oil and roast in an oven preheated to 375°F for 30 minutes or until golden brown and tender.
- Thoroughly blend the cheese sauce. Use a high-speed blender or food processor to blend the roasted butternut squash and garlic with the cheese sauce. This will create a silky-smooth texture and creamy consistency.
- Properly cook the pasta. Heavily salt the pasta water to enhance the flavor of the noodles, and cook the pasta until al dente. The noodles will continue to cook slightly when baked, so cooking until just firm will prevent mushiness.
- Adjust seasonings to taste. Feel free to add more nutritional yeast, salt, and other spices to suit your preferences. The cheese sauce should be slightly saltier than you think, as the pasta will absorb some of it.
Nutrition
Calories: 261kcal | Carbohydrates: 45g | Protein: 11g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 671mg | Potassium: 486mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5328IU | Vitamin C: 17mg | Calcium: 103mg | Iron: 2mg