This creamy vegan Mac And Cheese With Butternut Squash Noodles is rich, comforting, and packed with nourishing ingredients!
Growing up, there was no lunchtime meal that my siblings and I requested more than mac and cheese! My mom purchased boxed mac and cheese kits in bulk to make sure we always had some on hand. Our favorite side dish to pair with this cheesy main? Applesauce, of course! These days, a home-cooked lunch feels like a distant memory between busy work meetings and tight deadlines. But when I’m looking for a nostalgic comfort meal, there is nothing that beats this classic dish.
This recipe for mac and cheese with butternut squash noodles offers a wholesome and nutritious spin on the timeless classic. The creamy sauce is made from a base of roasted salted cashews, and the butternut squash noodles add buttery texture and a natural sweetness. Sautéed onions add depth to every bite, and nutritional yeast contributes a savory, nutty, and tangy flavor.
My favorite part of this mac and cheese spinoff is that it is proof positive that comfort food can be both indulgent and nourishing. Whether you’re serving this as a main dish or a side, this vegan mac and cheese delivers an abundance of flavor with a wholesome twist.
Is Mac And Cheese With Butternut Squash Noodles Healthy?
The best part of this recipe is that it contains all of the delicious flavors of traditional mac and cheese but uses plant-based and nutritious ingredients. Butternut squash is rich in vitamin A, fiber, and potassium. Cashews are an excellent source of zinc, magnesium, and copper. The nutritional yeast called for in this recipe contributes protein and B vitamins, and the unsweetened almond milk (when fortified) contains both calcium and vitamin D. This recipe is made with all plant-based ingredients, making it a suitable choice for our vegan diners. For individuals with nut allergies, you could substitute the almond milk with oat milk, rice milk, or soy milk. Just keep in mind that this may alter the flavor profile, so be sure to taste test as you go!
Exploring The Rich History Of Butternut Squash
Squash may be one of the oldest cultivated crops in the Americas, but did you know that modern-day butternut squash was not cultivated until the 1940s? That’s right—it was developed in Massachusetts by a man named Charles Legget, who wanted to develop a smoother and sweeter variety of winter squash. The popularity of butternut squash surged in recent years among health-conscious and plant-based diners. This nutrient-dense squash is particularly well-known for its creamy texture, making it an excellent base for vegan sauces. You can enjoy this tasty squash in the form of spiralized noodles, roasted cubes, or mashed. The spiralized butternut squash in this recipe contributes plenty of nutrients while still honoring the creamy and indulgent qualities of traditional mac and cheese.
How Do I Store Leftovers?
To store your leftovers, first place any remaining mac and cheese in an airtight container. You can store it in the fridge for up to 4-5 days. You can also freeze your leftovers for up to 2 months. If you choose to freeze leftovers, I recommend letting them defrost in the fridge overnight before reheating in the microwave or on the stove.
Serving Suggestions
If you’re serving this mac and cheese as a main dish, you might like to pair it with a freshly prepared salad. You could try serving your mac and cheese with a Spring Salad, Cucumber and Tomato Salad, or Cauliflower Salad. Looking for a bit of protein to accompany your mac and cheese? Try adding a side of Grilled Tofu or Baked Tempeh. Finally, if you’re going for full-on comfort meal vibes, you could also consider serving this mac and cheese with a slice of Potato Bread or Sweet Potato Cornbread.
Recipe
Ingredients
- 1 tablespoon + 1 teaspoon extra-virgin olive oil divided
- 1/2 cup onion diced
- 2 lbs small butternut squash peeled, seeded, and spiralized
- 1 cup roasted salted cashews soaked in water overnight
- 6-7 tablespoons nutritional yeast
- 6 tablespoons unsweetened almond milk
- Salt to taste
- Generous pinch of pepper
Instructions
- Heat 2 teaspoons of the olive oil up in a very large pan on medium-high heat, reserving the rest of the oil for later.
- Add in the diced onions and cook, stirring frequently until golden brown and soft. Add them into a high-powered blender.
- Add the remaining 2 teaspoons of oil into the pan and turn the heat down to medium. Add in the spiralized butternut squash and cook, stirring occasionally, until the noodles are wilted and fork-tender, about 7-10 minutes.
- While the noodles cook, drain the water from the cashews and then toss the cashews into the blender along with the yeast, almond milk, salt, and pepper.
- Blend together until smooth and creamy, scraping down the sides as necessary. The sauce should be pretty thick!
- Pour the sauce into the pot with the cooked noodles, and toss just to evenly coat the noodles.
- Enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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