Vegan Butternut Squash Mac N Cheese
This lightened up mac n cheese is vegan and packed with fiber, Vitamin A, protein, and taste! Gluten-free by using Banza Chickpea pasta.
- Yield: 2-3 servings 1x
- Category: Entree
Ingredients
Scale
- 5 oz Banza Chickpea Pasta
- 2 cups chopped butternut squash
- 1 TBSP olive oil
- dash of sea salt
- dash of pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 4–5 TBSP nutritional yeast
- 1 TBSP olive or avocado oil
- 4–5 TBSP DIY Vegan Parmesan Cheese (see below)
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 1/4 cup almond milk
Instructions
- Cook pasta according to package directions.
- While pasta is cooking, saute butternut squash on medium heat with 1 TBSP olive oil, salt, pepper, and smoked paprika.
- Once butternut squash is cooked and slightly cooled, add to blender with nutritional yeast, olive oil, vegan parmesan cheese, thyme, sage, and almond milk. Blend on high until smooth and creamy.
- Once pasta is finished cooking, coat with butternut squash sauce, mix well, and top with extra vegan parmesan cheese and microgreens or additional herbs if desired.
- Enjoy!
Notes
To make Vegan Parmesan Cheese, simply blend together 1 cup raw cashews, 1/4 cup nutritional yeast, 1 tsp sea salt, and 1 tsp garlic powder in a food processor and blend until mixture is fine and resembles parmesan cheese. Store in an airtight container such as a mason jar and add to any and all dishes for an extra vegan “cheesy” taste!
Keywords: Vegan Butternut Squash Mac N Cheese