This Butternut Mac & Cheese is the ultimate autumn recipe. This rich and creamy pasta dish is made with wholesome, plant-based ingredients that your body will thank you for!
Cashew cream is my favourite way to make creamy pasta dishes (like my popular Creamy Tomato Pasta). Not only do cashews create the perfect rich and creamy texture, they’re also rich in Vitamin E, Magnesium and Zinc. To make this dish even more seasonal, you can also swap out the butternut squash for pumpkin.
If you make this Butternut Squash Mac & Cheese then please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition – I love to see them!
- 2 cups peeled and cubed butternut squash
- 1/2 a large brown or white onion, peeled and quartered
- 1/4 cup cashews, soaked in boiled water for 15 minutes
- 1/2 tsp garlic powder
- 3 tbsp nutritional yeast
- 1/2 tsp dijon mustard
- 2 tsp lemon juice
- Salt and pepper, to taste
- 1/4 cup unsweetened dairy-free milk of choice
- 200g pasta of choice – use gluten free if required
- Extra virgin olive oil
- Fresh parsley or herbs of choice (optional)
- Vegan cheese or parmesan for garnish (optional)
- Add the butternut squash and chopped onion to a steamer. Steam for around 10 minutes until the butternut squash is tender.
- Put the pasta onto boil according to packet instructions.
- Add the steamed squash, onion, soaked cashews (drain and rinse them first), lemon juice, garlic powder, mustard, nutritional yeast, salt, pepper and milk to a blender. Blend until smooth.
- Add the sauce to a small saucepan and heat gently over a low heat while stirring.
- Drain your pasta and drizzle over a little olive oil. Stir it into the sauce until the pasta is all coated. Serve with fresh herbs, vegan cheese and enjoy! *The pasta will keep in the fridge for 2-3 days (but the sauce will thicken so thin it out with a little more milk or water when heating).