LUNCH

Vegan Butternut Squash Mac and Cheese • It Doesn’t Taste Like Chicken

This vegan butternut squash mac and cheese is gorgeously creamy, rich, and cheesy tasting. Just 9 ingredients and 30 minutes to make, this healthy pasta is the perfect easy to make dish to enjoy during squash season!

Vegan butternut squash mac and cheese is gorgeously creamy, rich, and cheesy tasting. Just 9 ingredients and 30 minutes to make, this healthy pasta is the perfect easy to make dish to enjoy during squash season! #itdoesnttastelikechicken #veganrecipes

To say I’m obsessed with vegan mac and cheese is an understatement. This recipe will be my 5th variation! I mean, what’s not to love about pasta + vegan cheese? Adding butternut squash to this version makes the pasta so flavourful and creamy, this recipe has become a new autumn favourite!

Vegan butternut squash mac and cheese is gorgeously creamy, rich, and cheesy tasting. Just 9 ingredients and 30 minutes to make, this healthy pasta is the perfect easy to make dish to enjoy during squash season! #itdoesnttastelikechicken #veganrecipes

The key to making this vegan mac and cheese taste super cheesy is the addition of white miso paste. Now I know that may sound a bit odd, but the miso paste is the secret ingredient that adds an aged umami tang that really gives this pasta a cheddar vibe. Then I also add nutritional yeast for more cheesiness, and it’s actually kinda crazy how cheesy this tastes!

How to Make Vegan Butternut Squash Mac and Cheese:

Cook the butternut squash with the onions, garlic, and vegetable broth.

Bring a large pot of water to a boil and cook the macaroni according to the package directions.

In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash and vegetable broth. Cover and cook 10 – 15 minutes until the butternut squash is very tender when pierced with a fork.

Blend the squash mixture with miso paste, nutritional yeast, and salt.

Add the cooked butternut squash mixture to a blender along with the nutritional yeast, miso paste, and salt. Blend until completely smooth and creamy, stopping to scrape the sides as needed. Be careful not to fill the blender too high so it doesn’t erupt.

Alternatively you could use an immersion blender straight in the pan. If your sauce is too thick, you can add another ¼ cup of vegetable broth or water.

Toss with the cooked macaroni.

Return the sauce the pan, and add the cooked macaroni to the sauce and toss well to coat. Serve hot.

Vegan butternut squash mac and cheese is gorgeously creamy, rich, and cheesy tasting. Just 9 ingredients and 30 minutes to make, this healthy pasta is the perfect easy to make dish to enjoy during squash season! #itdoesnttastelikechicken #veganrecipes

I love this vegan butternut squash mac and cheese all on its own, but to make it a heartier meal you could serve it with a side of roasted cauliflower or asparagus, and if you really want a gorgeous meal my Italian seitan sausages. YUM!

Bon appetegan!

Sam Turnbull

Print Recipe

Vegan Butternut Squash Mac & Cheese

Gorgeously creamy, rich, and cheesy tasting. Just 9 ingredients and 30 minutes to make, this healthy pasta is the perfect easy to make dish to enjoy during squash season! Recipe adapted from my butternut squash pasta recipe.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course, Pasta

Cuisine: American

Servings: 6 (makes about 6 cups)

Calories: 279kcal

Ingredients

  • 3 cups macaroni noodles (gluten-free if preferred)
  • 1 tablespoon vegan butter (or other light oil)
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • ½ medium butternut squash 580g peeled, deseeded, and chopped into 2 inch cubes (4 cups cubed)
  • 1 ½ cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white miso paste
  • 1 teaspoon salt

Instructions

  • Bring a large pot of water to a boil and cook the macaroni according to the package directions.

  • In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash and vegetable broth. Cover and cook 10 – 15 minutes until the butternut squash is very tender when pierced with a fork.

  • Add the cooked butternut squash mixture to a blender along with the nutritional yeast, miso paste, and salt. Blend until completely smooth and creamy, stopping to scrape the sides as needed. Be careful not to fill the blender too high so it doesn’t erupt. Alternatively you could use an immersion blender straight in the pan. If your sauce is too thick, you can add another ¼ cup of vegetable broth or water. Return the sauce the pan, and add the cooked macaroni to the sauce and toss well to coat. Serve hot.

Notes

Gluten-free: use a gluten-free pasta, my fave is brown rice pasta.
Oil-free: to make this dish oil-free, use water or vegetable broth instead of the vegan butter to sauté the onions and garlic. 

Nutrition

Serving: 1serving (recipe makes 6 servings) | Calories: 279kcal | Carbohydrates: 55g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 751mg | Potassium: 546mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10490IU | Vitamin C: 22mg | Calcium: 64mg | Iron: 2mg


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