This easy vegan recipe turns nutritious butternut squash and a handful of vegan pantry staples into the most delicious, creamiest dairy-free mac and cheese with a crispy panko topping.
Course Dinner, Lunch
Cuisine American
Keyword butternut squash recipes, dairy free mac and cheese, healthy mac and cheese, homemade mac and cheese, macaroni and cheese, vegan mac and cheese
Add nutritional yeast, garlic, paprika, garlic powder, turmeric, nutmeg, salt, and pepper. Stir until seasonings are well mixed and fragrant (about 1 minute).
Pour in almond milk and dijon mustard, Scraping bottom of the pan for any brown bits stuck. Bring to a gentle simmer.
Add butternut squash and cashews and simmer for 20 mins.
Transfer to a blender and blend until completely smooth. Taste and adjust seasonings as needed.
To Make Pasta:
Cook pasta according to instructions. Drain, reserving 1/4 cup of cooking water. Set the cooking water aside.
Place cooked pasta in the pot the sauce was made in over low-medium heat. Pour cheese sauce on top and mix until well combined. Use the reserved cooking water to thin out the sauce if needed.
To Make Breadcrumbs:
In a small nonstick pan, melt 2 Tablespoons butter.
Add breadcrumbs and sage and cook until toasted and golden brown (about 5-7 minutes).
Assemble:
Place mac and cheese in a bowl. Top with toasted breadcrumbs and enjoy!
Leftovers keep in the fridge for about a week.
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Notes
The cheese sauce can be frozen in the freezer for about 3 months. Simply let thaw in the fridge overnight and heat up in a sauce pan when ready to eat.