Go Back

Creamy Mac n' Butternut - GF Vegan

Creamy dairy-free butternut squash macaroni and cheese!
Print Recipe
Prep Time:10 minutes
Cook Time:25 minutes
Course: Dinner
Keyword: Squash Mac n' Cheese
Servings: 4
Calories: 287kcal
Author: Darlene Regueiro

Ingredients

  • 1 box Banza Pasta or pasta of choice
  • 2 cups butternut squash cubes
  • 1 1/2 cup low sodium vegetable stock
  • 1/4 cup cashews
  • 1/4 cup nutritional yeast
  • sage leaves
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt
  • paprika

Instructions

  • Cook pasta according to instruction on box.
  • Simmer 1 cup vegetable stock with 2 cups butternut squash and sage for 15 minutes.
  • Blend cashews, nutritional yeast, onion and garlic powder.
  • Once butternut squash is done, remove sage and transfer liquid and butternut into blender with cashew nutritional yeast blend. Add 1/2 cup vegetable stock and keep blending.
  • Return sauce to sauce pan on low heat and add cooked pasta.
  • Plate and stop with paprika and/or blended cashew "cheese".