Creamy Vegan Butternut Squash Mac and Cheese

Creamy Vegan Butternut Squash Mac and Cheese is an American recipe that serves 6. One serving contains 315 calories, 11g of protein, and 8g of fat. For 88 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a very affordable side dish. 40 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. A mixture of breadcrumbs, salt, vegan cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Try Vegan Mac ‘n Peas with Creamy Butternut Squash Sauce, Creamy Mac & Cheese with Butternut Squash, and Vegan Mac and Cheese with Butternut Squash Noodles for similar recipes.

Servings: 6

 

Ingredients:

1/2 cup of breadcrumbs

1 1/2 cup of pureed butternut squash

1 box of elbow Macaroni

3 tbsp of nutritional yeast

A Dash of black Pepper

A dash of salt

2 cups light soy milk

1 tablespoons vegan buttery spread

1 cup Daiya style vegan Cheddar Shreds

4 cups water

Equipment:

sauce pan

oven

pot

whisk

baking pan

Cooking instruction summary:

  1. Begin by Preheating oven to 350
  2. Bring a large pot of salted water to a boil over medium heat, add in elbows and cook until pasta is al dente.
  3. While waiting for pasta to cook begin preparing your sauce. In a medium size sauce pan, melt butter over medium heat, add in nutritional yeast and mix together to form a paste
  4. Add in soy milk, using a whisk combine together ingredients make sure your sauce is lump free, let simmer for 5 minute or until sauce begins to thicken
  5. Add is pureed butternut squash, thoroughly mix together ingredients to ensure everything is well blended (you may notice that the butternut squash also helps to thicken the sauce).
  6. Stir in Cheese, let sit for 1 to 2 minutes or until sauce has a creamy velvety smooth consistency. Remove Sauce from heat and let sit
  7. Drain pasta and add pasta to the cheese sauce, stir together and pour mixture into a greased 9 x 9 baking pan
  8. Sprinkle breadcrumbs over macaroni and cheese and let bake for 15 minutes or until cheese begins to bubble
  9. Serve Warm and enjoy this creamy Vegan home-style comfort food!

 

Step by step:


1. Begin by Preheating oven to 350Bring a large pot of salted water to a boil over medium heat, add in elbows and cook until pasta is al dente.While waiting for pasta to cook begin preparing your sauce. In a medium size sauce pan, melt butter over medium heat, add in nutritional yeast and mix together to form a paste

2. Add in soy milk, using a whisk combine together ingredients make sure your sauce is lump free, let simmer for 5 minute or until sauce begins to thicken

3. Add is pureed butternut squash, thoroughly mix together ingredients to ensure everything is well blended (you may notice that the butternut squash also helps to thicken the sauce).Stir in Cheese, let sit for 1 to 2 minutes or until sauce has a creamy velvety smooth consistency.

4. Remove Sauce from heat and let sit

5. Drain pasta and add pasta to the cheese sauce, stir together and pour mixture into a greased 9 x 9 baking pan

6. Sprinkle breadcrumbs over macaroni and cheese and let bake for 15 minutes or until cheese begins to bubble

7. Serve Warm and enjoy this creamy Vegan home-style comfort food!


Nutrition Information:

Quickview
314k Calories
11g Protein
8g Total Fat
47g Carbs
14% Health Score
Limit These
Calories
314k
16%

Fat
8g
13%

  Saturated Fat
2g
13%

Carbohydrates
47g
16%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
324mg
14%

Get Enough Of These
Protein
11g
23%

Vitamin A
4118IU
82%

Selenium
28µg
40%

Manganese
0.5mg
25%

Vitamin B3
4mg
21%

Vitamin E
2mg
20%

Calcium
169mg
17%

Fiber
4g
17%

Vitamin C
13mg
16%

Vitamin B6
0.3mg
15%

Vitamin B12
0.88µg
15%

Copper
0.28mg
14%

Vitamin B1
0.2mg
14%

Vitamin B2
0.22mg
13%

Folate
51µg
13%

Potassium
411mg
12%

Iron
2mg
11%

Phosphorus
97mg
10%

Magnesium
37mg
9%

Vitamin D
0.94µg
6%

Zinc
0.92mg
6%

Vitamin B5
0.35mg
4%

Vitamin K
2µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

Popular Recipes
Gluten Free Blueberry Muffins

Foodista

Cannellini Bean And Radicchio Salad With Tuna

Bon Appetit

Japanese Chicken Donburi

foodista.com

Lemon Caper Parmesan Potato Salad Bites

Joanne Eats Well with Others

Tex-Mex Oven Fries with Chipotle Lime Ranch and Avocado Ranch Dipping Sauces

Good Life Eats