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5 from 1 vote

Vegan Butternut Squash Mac and Cheese

Prep Time25 mins
Active Time10 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Keyword: Comfort Food, Dairy Free, Mac and Cheese, Vegan, Vegetarian
Servings: 6 people
Author: rylee

Ingredients 

Butternut Squash Cheese Sauce

  • 16 oz. pasta noodles my fav is something a little bigger that catches all the sauce inside! ⁣⁣
  • 2 cups cashews soaked in boiling water for 20 mins ⁣⁣
  • 2 cups unsweetened almond milk⁣⁣
  • 1 cup nutritional yeast ⁣⁣
  • ½ cup canned butternut squash or pumpkin
  • 5 teaspoons dijon mustard⁠ ⁣⁣
  • 1 garlic clove ⁣⁣
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika

Buttery Cracker Crust

  • 1 package of crackers of your choice at least 3.5 oz.
  • 4 tbsps vegan butter ⁣⁣
  • 5 springs of thyme stems removed ⁣⁣
  • salt & pepper to taste

Instructions

  • ⁠Preheat your oven to 375F degrees and grease a 10.5 x 7.5 dish with a little olive oil
  • Bring a large pot of salted water to a boil and cook pasta according to package, but leaving it a little al dente as it will continue cooking in oven
  • While cashews soak, make your cracker topping
  • In a pan over medium heat, add vegan butter and thyme and let sit until fragrant. Then add your crushed crackers and coat entirely, tasting and adding a bit of salt and pepper as needed, then remove from heat and set aside
  • Drain and rinse cashews and transfer to a blender with almond milk, butternut squash, spices, mustard, garlic & nutritional yeast
  • Blend until completely smooth and taste to adjust for seasonings per your liking
  • Drain pasta and toss with your vegan cheese sauce
  • Add mac and cheese to prepared dish then top with the buttery cracker crust and bake for 10 minutes
  • Remove from oven and devour!