vegan butternut squash macaroni cheese

Vegan Butternut Squash Macaroni Cheese

Oozy, creamy, cheesy pasta deliciousness – and it’s all vegan and packs a mean hidden veggie punch!

I’m not the biggest fan of cashew based creamy pasta sauces, I find the texture slightly grainy no matter how much I blend them and I think they can be a bit sickly after a few mouthfuls. I do however LOVE a creamy pasta dish and since going vegan this butternut squash macaroni ‘cheese’ has to be my favourite yet (and I’ve tried A LOT of recipes!)

I developed the cheese sauce recipe by just adapting my staple non-vegan cheese sauce recipe to use all vegan ingredients, the cheesey flavour comes from the nutritional yeast and the bouillon powder gives it a salty flavour that makes it feel super indulgent.

I roasted a whole butternut squash for this recipe when I made my butternut squash soup recipe posted earlier this week, I then saved half of the roasted chunks for the next day to make this dish.

I topped mine with some sesame seed parmesan – recipe coming soon!

My kids LOVED this, check out the (rare!) clean plate here.

Butternut Squash Macaroni ‘Cheese’

Ingredients:

  • Half a butternut squash
  • 1  heaped tablespoon vegan butter / spread (I used Suma soya spread)
  • 1 heaped tablespoon plain flour
  • 400ml of almond milk
  • 1 teaspoon vegetable bouillon powder (or a crumbled stock cube)
  • 6 tablespoons nutritional yeast ( or more / less to taste)
  • Pasta of choice – we used rigatoni, and 200g was plenty for 2 adults and 2 kids

Directions:

  1. To roast the squash, preheat oven to 200*C. Prepare the butternut squash by chopping in half, deseeding, peeling and chopping off the top and bottom.
  2. Chop the squash into chunks, pop into a tray, drizzle with olive oil and season with salt and pepper. Cook in the oven for around 45 minutes.
  3. To make the cheese sauce, add the vegan butter to a saucepan and place over a low heat until fully melted. Remove from the heat and stir in the flour to make a paste.
  4. Add the almond milk and place back over a medium heat. Stir the sauce constantly over the heat until a smooth sauce is formed.
  5. Add the bouillon powder and nutritional yeast and stir into the sauce.
  6. Add the roasted squash and the cheese sauce to a blender (or blend with a hand blender) and whizz until a smooth sauce is formed. You might need to add some more almond milk to reach your preferred thickness. Season to taste.
  7. Cook your pasta according to packet instructions, drain and add the sauce. 
  8. Enjoy, we served our with broccoli in pesto dressing!
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