Vegan Butternut Mac & Cheese

A classic, made vegan and packed with nutrition.

This makes a creamy, rich and delicious dinner. Using butternut and cashews gives the sauce a rich, earthy yet sweet flavour, which also boosts the nutrition intake.

COMFORT FOOD

Nothing screams comfort food like a big bowl of pasta or pizza and you can't go wrong with a good mac & cheese. This sauce is made with oven roasted butternut, which is then blended with the rest of the ingredients to make a smooth sauce and topped with herby, savoury bread crumbs for crunch and another layer of flavour.

MAC

If you don't have the classic Macaroni shaped pasta you can use any pasta you like or have in your cupboard.

NO CHEESE

To get that cheesy flavour, I used nutritional yeast. It has a cheese flavour and if using a fortified brand, it will add a Vitamin B12 boost.

You can however also add vegan cheese if you wish for that extra cheesy, gooey texture.

ROASTED BUTTERNUT

If you don't want to roast the butternut you can also steam or cook the butternut. I personally prefer roasting them as it adds a sweet, rich flavour.

Another great alternative will be to use a pumpkin puree.

LEFT-OVER SOUP?

This pasta sauce can easily made with left-over butternut soup. Simply replace the roasted butternut in the recipe below with left-over soup. You might have to add a bit less liquid if the soup is very runny.

OTHER PASTA RECIPES TO TRY

vegan rose sauce tagliatelle

hummus & roasted tomato pasta

vegan basil pesto pasta

creamy mushroom & asparagus pasta

VEGAN BUTTERNUT MAC & CHEESE

A delicious mac & cheese made with roasted butternut, finished with herby, crispy breadcrumbs.

Serves 3 - 4

Time: 40 minutes

INGREDIENTS

• 240g dried pasta

• 50g cashews, soaked overnight

TO ROAST

• 280g butternut, peeled and cubed

• 1 - 2 cloves garlic

• 1 tbsp olive oil

• sea salt

FOR THE SAUCE

• 120ml vegetable stock

• 120ml almond or cashew milk

• 1 heaped tbsp nutritional yeast

• 1/2 tsp onion powder

• 1/2 tsp Dijon mustard

• sea salt & black pepper

• 1/4 tsp paprika (optional)

FOR THE BREADCRUMBS

• 1/3 cup bread crumbs

• 1 - 2 springs thyme, leaves removed from the stems

• sea salt flakes

• olive oil

• 1/4 tsp chilli flakes

INSTUCTIONS

1. Preheat the oven to 200C.

2. On a baking tray, drizzle the butternut cubes with olive oil and sea salt. Mix to coat evenly.

3. Wrap the garlic cloves in a bit of foil and add to the roasting tray.

4. Roast for 20 - 30 min or until cooked and soft.

5. Once cooked, remove from the oven and set aside.

6. Cook the pasta as per instructions.

7. In the meantime make the sauce by blending the pre-soaked cashews (drained and rinsed) in a high-speed blender, along with the roasted butternut, roasted garlic (skins removed) and the rest of the sauce ingredients. Blend until smooth.

8. Pour the sauce into a saucepan and cook for a few minutes to heat through. Add more stock or almond milk if the sauce is too thick.

9. Add the cooked pasta and give a good mix.

FOR THE BREAD CRUMBS

1. Heat a small pan. Add a drizzle of olive oil and the bread crumbs. Stir constantly to avoid burning.

2. Add the fresh thyme leaves and a good pinch of sea salt flakes and chilli flakes (if using).

3. Fry until golden and crispy.

4. Sprinkle on top of the mac & cheese

Have you tried this recipe?

Let me know if you made this and tag me on Instagram