Description
Learn how to make delicious and healthy vegan butternut squash mac and cheese. Besides being plant-based, this recipe is also nut-free and low-fat, and very easy to make.
Ingredients
- 300g (10.6oz) butternut squash cubes, steam
- 175g (6.2oz) silken tofu
- 1 garlic clove
- 2 tbsps. nutritional yeast
- ¼ tsp. Himalayan salt
- 200g (7oz) whole grain pasta, dry
Toppings:
- Chili flakes or cayenne pepper
- Dried sage
- Nutmeg, grated
Instructions
- Start by peeling the butternut squash and cut it into cubes. Then, steam them with a bit of water until soft, about 7-10 minutes.
- Next, transfer the cooked butternut squash, silken tofu, garlic, nutritional yeast, and Himalayan salt into a blender or a beaker. Process until you have a smooth and homogenous consistency. You may need to add a little water if the sauce is too thick. This mostly depends on your squash. First, add the steaming water as it’s delicious and sweet. Then, if you need some more, take filtered water or even plant milk.
- In case you love spicy food, blend in some chili flakes, black pepper, or cayenne pepper as well.
- Now, cook the pasta. Depending on the variety, the cooking time is anything between 3-10 minutes. I suggest following the minimum time instructed on the package to get al dente pasta. To be sure, take one piece of pasta out when the time’s about to be up and have a try. If it’s perfect, in a sink, pour the cooked pasta into a pasta strainer, rinse with cold water and drain well.
- Then, transfer the pasta into a large bowl, pour on the sauce and combine gently not to break the pasta. Alternatively, divide the pasta and mac and cheese sauce between smaller individual bowls and mix them together then and there.
- Garnish your vegan mac and cheese bowl with grated nutmeg, dried sage, chili flakes, and some extra nutritional yeast or vegan Parmesan.
Notes
For a gluten-free vegan mac and cheese, choose pastas made of quinoa, teff, legumes, buckwheat, brown rice, millet, and sorghum.
As vegan butternut squash mac and cheese is not a balanced dish on its own, have it with a proper side salad of greens and some raw veggies. For example, combine steamed kale, boiled chard, sautéed pak choi, or raw Romain lettuce with raw red or white cabbage, bell peppers, carrot, cauliflower, and/or turnip. If you need inspiration for delicious salad dressings, check out my Guide to Oil-Free Salad Dressings.
In case you’re consciously eating a low glycemic diet and maybe even track the glycemic load points of your meals, choose pastas that have a lower glycemic load. For example, edamame pasta and lentil pasta, which will allow you to eat a bigger portion as well.
In case you have any leftovers, store this vegan mac and cheese sauce in a sealed container or a jar in the fridge for up to 4 days. Keep in mind that the sauce will thicken while refrigerated, so be ready to thin it with some water to it when you want to use it again.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop
Nutrition
- Serving Size: ¼ of the recipe
- Calories: 249 kcal
- Sodium: 162.38mg
- Fat: 3g
- Saturated Fat: 0.4g
- Carbohydrates: 39.6g
- Fiber: 7.8g
- Protein: 12.4g
