Creamiest Butternut Squash Mac and Cheese (vegan, gluten-free)
This super creamy butternut squash mac and cheese is the best vegan mac and cheese I’ve ever tasted and made. I’ve made a lot of vegan mac and cheeses, and although they were good, this one tops it all!
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Ingredients
- 1 butternut squash, peeled and diced into 1 inch chunks (about 6 cups)
- 1-2 tbsp olive or avocado oil
- 1 can light coconut milk
- 1/4 cup nutritional yeast
- 2 garlic cloves
- 2 tsp dijon mustard
- 1/2 tsp onion powder
- 1/4 tsp nutmeg
- 2 tbsp lemon juice
- 2 tsp light miso paste (don't leave this out!)
- 1/2 tsp salt
- freshly ground black pepper (about 5 twists, or to taste)
- 1 tbsp vegan butter (or your preferred oil)
- 16 oz uncooked pasta (I used rotini or GF pasta if needed)
Instructions
- Preheat oven to 400 degrees F. Line a baking pan with parchment paper or a silicone mat. Place diced butternut squash chunks on pan and drizzle 1-2 tablespoons of olive or avocado oil on top. Toss with your hands or a spoon to evenly coat the oil on the squash. Sprinkle salt (I used about 1/4 tsp) and pepper on top. Roast in the oven for 45 minutes.
- Once there is 20 minutes left of the squash’s roasting time, start to cook the pasta according to the box’s direction. Drain. Keep the pot though!
- In a blender, add the coconut milk, nutritional yeast, garlic, dijon mustard, onion powder, nutmeg, lemon juice, miso paste, salt, pepper, and roasted butternut squash. Blend on high for 1 minute until it is a nice and silky, smooth consistency.
- Add the vegan butter to the pot you cooked the pasta in and heat on medium low. Once melted, add the drained pasta back into the pot and the butternut squash cheese sauce. Stir until well combined and heated through. Taste and adjust flavors to taste. Serve immediately and enjoy!
Servings: 4