Butternut squash is such a versatile vegetable. You can make it into soups, roast it, and spiralize it into noodles.  You can even make a vegan macaroni and cheese sauce. This vegan butternut squash mac & cheese will blow your mind. It is creamy, has an impeccable flavor and is completely dairy free. If you use a different type of noodle, this recipe is paleo compliant.

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Much of the population has problems with dairy whether it be from digestive issues, inflammation or personal beliefs. Many of the dairy free cheeses are full of processed, unhealthy ingredients, making this homemade butternut squash “cheese” sauce so much more attractive.

What’s your favorite way to eat butternut squash?

Copyright secured by Digiprove © 2019 Jamie Horrigan

Print Recipe

Vegan Butternut Squash Mac and Cheese (GF, DF)

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1/3 cup raw cashews, soaked
• 2 cups butternut squash, peeled & sliced into bite sized pieces
• 1/2 Vidalia onion, sliced
• 16 oz gluten free pasta
• 1/4 cup broth, dairy free milk or liquid form the squash/pasta water
• 1 tbsp lemon juice
• 1/8 tsp nutmeg
• 1/2 tsp garlic powder
• 1 1/4 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/8 tsp black pepper
• 1/2 tsp cayenne pepper optional
• 1/8 tsp turmeric
• dash nutritional yeast optional

Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients 1/3 cup raw cashews, soaked 2 cups butternut squash, peeled & sliced into bite sized pieces 1/2 Vidalia onion, sliced 16 oz gluten free pasta 1/4 cup broth, dairy free milk or liquid form the squash/pasta water 1 tbsp lemon juice 1/8 tsp nutmeg 1/2 tsp garlic powder 1 1/4 tsp Dijon mustard 1/2 tsp sea salt 1/8 tsp black pepper 1/2 tsp cayenne pepper optional 1/8 tsp turmeric dash nutritional yeast optional

Instructions

1. Soak the cashews in hot water and set aside
2. Place the butternut squash slices and onion into a large pot and cover with water. Bring to a boil, then simmer for 15 minutes or until the squash is fork tender
3. While the squash is simmering, cook the pasta according to the directions on the box. Set aside in the serving bowl when done
4. Once the squash is fork tender, drain the squash but save 1/4 cup of the liquid, unless you are using broth, dairy free milk or liquid from the pasta
5. Drain and pat dry the cashews
6. Place the cashews, butternut squash/onion mixture, your liquid of choice (broth, DF milk, pasta or squash liquid), lemon juice, nutmeg, garlic powder, Dijon mustard, sea salt, black pepper, cayenne pepper and turmeric into a food processor or blender. Blend the ingredients until smooth (my food processor didn't work the best, hence the larger cashew pieces seen in the pics)
7. Drizzle the butternut squash "cheese" sauce over the pasta and you may top with nutritional yeast for a Parmesan-like effect

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