Vegan Butternut Squash Mac and Cheese
This Vegan Butternut Squash Mac and Cheese is SO creamy, packed with flavor, and a truly filling dinner to enjoy during Fall! With roasted butternut squash and a creamy sauce made with NO cashews or coconut milk, it truly is the best butternut squash pasta!
Ingredients:
- 12 ounces dried pasta cooked according to package instructions
Roasted Butternut Squash
- 5 ½-6 cups cubed butternut squash *depending on size of squash
- 3 Tablespoons avocado oil or other neutral cooking oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried sage
- ¼ teaspoon ground pepper
Butternut Squash Sauce
- 1 ½ cups roasted butternut squash (made above)
- 1 ½ cups oat milk or soy milk
- ¼ cup vegan butter
- 4 cloves garlic, minced
- ¼ cup nutritional yeast
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- 1 Tablespoon tapioca flour/starch
- 2 Tablespoons water mixed with tapioca flour to create slurry
Optional toppings
- fried sage
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
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