Are you ready to indulge in a creamy, dreamy dish that’s both comforting and guilt-free? Our Butternut Squash Mac and Cheese (Dairy Free) is a game-changer in the world of plant-based cuisine! This luscious recipe combines the rich, sweet flavors of roasted butternut squash with the nutty goodness of cashews, creating a velvety cheese sauce that will leave you craving more. Perfect for a cozy family dinner or impressing guests at your next gathering, this dish is not only delicious but also packed with nutrients. Dive into this recipe and discover how to transform a classic favorite into a delightful dairy-free experience that everyone will love!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups butternut squash, cubed
- 1 cup cashews, soaked
- 1 cup almond milk
- 8 oz elbow macaroni
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Peel and cube the butternut squash into 1-inch pieces. Spread the cubed squash on the prepared baking sheet, drizzle with a little olive oil, and sprinkle with salt and pepper.
- Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, stirring once halfway through cooking.
- While the squash is roasting, soak the cashews in hot water for 15 minutes to soften. If using raw cashews, you can soak them overnight for a creamier sauce.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a high-speed blender, combine the roasted butternut squash, drained cashews, almond milk, nutritional yeast, garlic powder, salt, and pepper. Blend until completely smooth and creamy.
- Transfer the blended sauce back to the pot and heat over medium-low heat, stirring constantly to prevent sticking.
- Add the cooked macaroni to the sauce, stirring gently to coat each noodle completely.
- Taste and adjust seasoning as needed, adding more salt, pepper, or nutritional yeast to enhance the flavor.
- Serve immediately in bowls. Optional: Top with additional nutritional yeast, chopped herbs, or toasted breadcrumbs for extra texture.
Tips
- Soaking Cashews: For a creamier sauce, soak the cashews overnight. If you're short on time, a quick 15-minute soak in hot water will still yield great results.
- Roasting Squash: Make sure to cut the butternut squash into uniform 1-inch cubes for even roasting. This helps achieve that perfect caramelization and tenderness.
- Adjusting Consistency: If the sauce is too thick after blending, simply add a splash more almond milk to reach your desired creaminess.
- Flavor Boost: Don’t hesitate to enhance the flavor of your sauce! A pinch of smoked paprika or a dash of cayenne pepper can add a delightful kick.
- Toppings Galore: Get creative with toppings! Try adding toasted breadcrumbs, fresh herbs, or even a sprinkle of your favorite dairy-free cheese for an extra layer of flavor and texture.
- Meal Prep: This dish is perfect for meal prep! Make a big batch and store leftovers in the fridge for up to three days or freeze for a quick meal later.
- Pairing Suggestions: Serve with a side salad or steamed veggies to balance out the richness of the mac and cheese.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
