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Creamy Dairy-Free Butternut Squash Mac

dairy-free butternut squash mac - featured image
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A rich, cozy, and totally plant-based mac and cheese made with roasted butternut squash and nutritional yeast for a velvety, cheesy flavor without dairy.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 1 cup unsweetened plant-based milk (almond, oat, or cashew)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1/2 teaspoon paprika (optional)
  • 12 ounces pasta (macaroni, shells, or penne)

Instructions

  1. Preheat oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss with olive oil, salt, and pepper, then spread on a sheet pan.
  2. Roast the squash for 25-30 minutes until golden brown and fork-tender.
  3. Sauté diced onion and minced garlic in a skillet with a drizzle of olive oil until translucent.
  4. Bring a large pot of salted water to a boil. Cook pasta according to package instructions, then drain and set aside.
  5. Add roasted squash, sautéed onion and garlic, nutritional yeast, plant-based milk, lemon juice, and a pinch of salt to a blender. Blend until smooth and creamy. Adjust seasoning if needed.
  6. Return drained pasta to the pot. Pour the sauce over the pasta and stir until evenly coated.
  7. Garnish with paprika or fresh herbs. Serve warm and enjoy!

Notes

Roast the squash well for caramelized flavor. Adjust seasoning to taste, and thin the sauce with plant-based milk if needed.

Nutrition

Keywords: dairy-free mac and cheese, vegan mac and cheese, butternut squash pasta, plant-based comfort food

Find it online: https://tomyumy.com/creamy-dairy-free-butternut-squash-mac-recipe-youll-love/