Vegan Butternut Squash Mac N Cheeze
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 461.3
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,288.0 mg
- Total Carbs: 71.6 g
- Dietary Fiber: 12.3 g
- Protein: 18.4 g
View full nutritional breakdown of Vegan Butternut Squash Mac N Cheeze calories by ingredient
Introduction
A vegan mac and cheese dish! Absolutely delicious dairy-substitute! A vegan mac and cheese dish! Absolutely delicious dairy-substitute!Number of Servings: 4
Ingredients
-
1 1/2 cups butternut (or acorn) squash
2/4 cup raw cashews
1 cup non dairy milk (I use unsweetened original almond milk)
3 garlic cloves
1 tbsp. fresh lemon juice
2 tsp. kosher salt
6 tablespoons Nutritional Yeast
1/2 tsp. italian seasoning
1/2 tsp. Tumeric
Pasta (I used whole wheat elbows)
Bread crumbs (plain)
Paprika (about 1 tbsp)
Directions
1. Preheat oven to 350F and line a baking sheet. In a bowl, season chopped squash with some oil (~1 tsp) and kosher salt (couple pinches) and stir. Add to baking sheet and roast in oven for 40 minutes, flipping once half way through baking.
2. Assemble your cheeze sauce ingredients (cashews, non-dairy milk, garlic, lemon, salt, nutritional yeast, pepper, mustard, seasonings) and add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the rest of the cheese sauce ingredients and process until smooth. Leave the sauce in the processor as you will be adding the squash.
3. Cook your pasta according to package directions.
4. When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time.
5. Drain and rinse pasta with cold water. Now add the pasta back into the same pot and add your desired amount of cheeze sauce on top. Stir well. Add in any desired mix-ins like peas or broccoli.
6. Pour whole mixture into a casserole dish. Cover with bread crumbs and paprika (to taste/desired level). Cook on 350 degrees for about 20 minutes, or until bread crumbs are slightly browned.
**Adapted from a recipe originally found http://ohsheglows.com/2011/03/10/butternut-squash-mac-n-cheeze-two-ways/
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NS4187.
2. Assemble your cheeze sauce ingredients (cashews, non-dairy milk, garlic, lemon, salt, nutritional yeast, pepper, mustard, seasonings) and add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the rest of the cheese sauce ingredients and process until smooth. Leave the sauce in the processor as you will be adding the squash.
3. Cook your pasta according to package directions.
4. When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time.
5. Drain and rinse pasta with cold water. Now add the pasta back into the same pot and add your desired amount of cheeze sauce on top. Stir well. Add in any desired mix-ins like peas or broccoli.
6. Pour whole mixture into a casserole dish. Cover with bread crumbs and paprika (to taste/desired level). Cook on 350 degrees for about 20 minutes, or until bread crumbs are slightly browned.
**Adapted from a recipe originally found http://ohsheglows.com/2011/03/10/butternut-squash-mac-n-cheeze-two-ways/
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NS4187.