Description
A comforting and creamy vegan twist on traditional mac and cheese, featuring roasted butternut squash and a crispy panko topping.
Ingredients
Scale
- 1 small-medium butternut squash (about 2 1/4 pounds or 1 kg)
- Olive oil or avocado oil
- 1/2 cup (~70g) raw cashews, soaked
- 3/4 cup (60g) nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry mustard powder (optional)
- 1 tablespoon mellow white or yellow miso paste
- 1 (13.5 ounce/ 400 mL) can “lite” coconut milk
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon tapioca flour
- 12 ounces (340g) elbow macaroni
- 1 1/2 teaspoons kosher salt + more to taste
- Freshly cracked black pepper to taste
- 3/4 cup + 2 tbsp (60-65g) panko bread crumbs
- 1 tablespoon nutritional yeast (for topping)
- Scant 1/4 teaspoon kosher salt (for topping)
- 1/8 teaspoon smoked paprika (for topping)
- 2 1/2 tablespoons vegan butter, melted (for topping)
Instructions
- Preheat the oven to 425°F (218°C). Slice the butternut squash in half, scoop out the seeds, and rub with olive oil. Season with salt and pepper. Bake for 45-55 minutes until tender.
- In a bowl, combine panko, nutritional yeast, salt, and smoked paprika. Drizzle in melted vegan butter and stir until coated. Set aside.
- Boil a large pot of salted water and cook elbow macaroni until al dente (8-10 minutes). Drain and set aside.
- Once the butternut squash has cooled, scoop out 1 1/2 cups of squash flesh into a blender, adding cashews, nutritional yeast, garlic powder, onion powder, smoked paprika, miso paste, tapioca flour, lemon juice, coconut milk, and salt. Blend until smooth.
- In a greased baking dish, mix the sauce with the elbow macaroni. Sprinkle the breadcrumb mixture evenly on top. Reduce the oven temperature to 400°F (205°C) and bake for 18-20 minutes until golden and crispy. Allow to cool for 10-20 minutes before serving.
Notes
For added nutrition, consider mixing in steamed veggies like broccoli or carrots. Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan Mac and Cheese, Comfort Food, Plant-Based, Baked Mac and Cheese, Butternut Squash
