Vegan Butternut Squash Mac and Cheese
This Vegan Butternut Squash Mac and Cheese is creamy, cheesy, dairy free, and nut-free! High in protein and high in fiber with under 300 calories per serving. Great for meal prepping and freezer batching!
Equipment
- Baking sheet
Ingredients
- 2 cups peeled and roasted butternut squash
- ¼ cup non-flavored dairy-free milk
- 1 tbsp extra virgin olive oil
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp dijon mustard
- 4 tbsp nutritional yeast
- 1 tbsp lemon juice
- 8 oz pasta of your choice, dry
- Fresh parsley for garnish optional
Instructions
How to roast a butternut squash
- Preheat oven to 350F. Halve 1 large or 2 small butternut squashes and place them on a baking sheet flesh side up. Drizzle some oil over the squash, and season with a bit of salt and pepper. Roast for 45-50 minutes, or until the squash is golden brown and/or tender.
- Cook the pasta according to package directions.
- While pasta is cooking, Place the roasted squash in a blender/food processor with the rest of the ingredients (except the pasta) and blend until smooth.
- Strain your pasta, and place back in the pot. Pour the cheese mixture on top and stir until evenly coated.
- Optional: garnish with some fresh parsley on top.
Notes
- Store it in a sealed container in the fridge for up to 4 days or freeze it. You can reheat this dish, but add some milk because the sauce will thicken.
- Nutrition calculated using chickpea pasta.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 44gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 97mgPotassium: 409mgFiber: 11gSugar: 7gVitamin A: 7442IUVitamin C: 16mgCalcium: 94mgIron: 6mg
Tried this recipe?Let us know how it was!