Recipes / Vegetarian & Vegan / Vegan Mac and Cheese
Vegan Mac and Cheese
A creamy, dairy-free cashew and butternut squash sauce coats tender elbow macaroni in this comforting plant-based take on the classic, with a crunchy toasted breadcrumb topping.
Why You'll Love This
- Fully dairy-free and creamy
- Butternut squash adds natural sweetness and color
- Crunchy toasted breadcrumb topping
Ingredients
- 1 lbelbow macaroni
- 1 cupraw cashews, soaked in hot water 15 minutes and drained
- 2 cupspeeled and cubed butternut squash
- 1 cupunsweetened plain plant milk
- 1/4 cupnutritional yeast
- 2 tablespoonsolive oil, divided
- 2 clovesgarlic, minced
- 1 tablespoonfresh lemon juice
- 1 teaspoonsmoked paprika
- 1 teaspoononion powder
- 1.5 teaspoonskosher salt, plus more for pasta water
- 1/2 cuppanko breadcrumbs
- 2 tablespoonschopped fresh chives, for garnish
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Bring a large pot of well-salted water to a boil.
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