Inspired by Caitlin Shoemaker of Frommybowl.com, this Vegan Squash Mac & Cheese Bake is a cozy, plant-based take on classic mac and cheese. It combines roasted butternut squash with creamy cashews for a luscious sauce, topped with crispy panko for added crunch. With nutritional yeast adding a cheesy flavor, this dish is perfect for satisfying any comfort food craving in a wholesome way.
Ingredients
- Butternut Squash - for a creamy, nutrient-packed base.
- Cashews - soaked and blended to add a smooth, creamy texture.
- Garlic and Herb Seasoning - for a subtle, aromatic flavor.
- Salt - to enhance the cheesy flavor.
- Olive Oil - extra virgin for a rich, buttery undertone.
- Macaroni Pasta - the ultimate comfort food base, cooked al dente.
- Panko Bread Crumbs - for a crunchy, golden-brown topping.
- Nutritional Yeast - adds a vegan cheesy flavor.
Steps
- Prepare the Sauce
- In a food processor or high-speed blender, combine the butternut squash, soaked cashews, nutritional yeast, garlic and herb seasoning, salt, and olive oil. Blend until smooth and creamy.
- Assemble the Bake
- Preheat your oven to 350°F (180°C). In a large pot, cook the macaroni al dente according to package directions. Drain and add it to a 9x13-inch baking dish.
- Pour the squash-cashew sauce over the macaroni, stirring until evenly coated.
- Bake
- Cover the baking dish with foil and bake for 25-30 minutes, until the pasta and sauce are heated through.
- Add the Topping
- Remove the foil, sprinkle the toasted panko bread crumbs on top, and bake uncovered for an additional 10-15 minutes, or until the breadcrumbs are golden brown and crispy.
Variations
- Gluten-Free Option: Use gluten-free macaroni and gluten-free breadcrumbs.
- Extra Creaminess: Add a splash of non-dairy milk like coconut milk or oat milk to the sauce for an even creamier texture.
- Flavor Twist: Add a teaspoon of miso paste or dijon mustard for a hint of umami.
Substitutions
- Cashews: Replace with soaked sunflower seeds or coconut milk if nut-free.
- Panko: Substitute with crushed crackers or gluten-free breadcrumbs.
- Olive Oil: Swap for vegan butter or avocado oil for a different depth of flavor.
FAQ
- How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze this dish?
Yes, this bake freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. - What can I use instead of nutritional yeast?
Nutritional yeast gives the dish its cheesy flavor. For a different flavor, try a small amount of miso paste or garlic powder.
Top Tip
For a smooth sauce, ensure the cashews are well-soaked and blended until completely smooth. Using a high-speed blender or food processor helps achieve the best creamy texture.
Hint
Reserve a cup of the pasta cooking water to thin the sauce if needed before baking. This will help bind the sauce to the macaroni and keep it from drying out.
Vegan Squash Mac & Cheese Bake
Inspired by Caitlin Shoemaker of Frommybowl.com, this Vegan Squash Mac & Cheese Bake is a cozy, plant-based take on classic mac and cheese. It combines roasted butternut squash with creamy cashews for a luscious sauce, topped with crispy panko for added crunch. With nutritional yeast adding a cheesy flavor, this dish is perfect for satisfying any comfort food craving in a wholesome way.
Ingredients
- 2 cups butternut squash peeled and cubed
- 1 cup raw cashews soaked in hot water for 15 minutes, then drained
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dijon mustard
- ⅓ cup nutritional yeast
- Salt and black pepper to taste
- 2 cups macaroni pasta cooked al dente and drained
- ½ cup panko bread crumbs
Instructions
- Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes or until fork-tender. (optional)
- In a high-speed blender or food processor, combine the roasted squash, soaked cashews, garlic, garlic powder, onion powder, dijon mustard, nutritional yeast, and ½ cup water. Blend until smooth, adjusting water as needed for a creamy texture. Taste and season with salt and pepper.
- Preheat the oven to 350°F (175°C). In a 9x13-inch baking dish, combine the cooked macaroni pasta with the butternut squash sauce, stirring to coat evenly.
- Sprinkle panko bread crumbs evenly over the top of the mac and cheese mixture.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the topping is golden brown and crispy.
