BUTTERNUT MACARONI & CHEESE (VEGAN)

November 27, 2018

BUTTERNUT MACARONI & CHEESE (VEGAN)

This vegan butternut macaroni and cheese tastes so good you won’t even miss the cheese (saying that as an avid “real cheese” lover)! We’ve all had that vegan mac that was supposed to “taste better than the original” but was just not right, even awful. Never fear – this version is rich, velvety, comforting, and crave-worthy (as mac and cheese should be)! You’ll only need four ingredients (plus some basic spices). Best of all, it’s high-protein and low-fat, perfect for post workout!

Did you know? One cup of butternut squash has about 350% of your recommended daily allowance for vitamin A, which promotes healthy eyes and better vision, and is also good source of fiber, vitamin C, and minerals for strong bones and teeth.

BUTTERNUT MACARONI & CHEESE (VEGAN)

Cheese sauce options

This recipe is easiest if you start with frozen butternut squash cubes, then steam and blend them; however, I think the flavor is much richer if you start with fresh butternut squash cubes and roast them at 400 for 40 minutes. You can even buy a whole squash and cut it into cubes yourself, but this takes quite a bit of work (and a sharp knife)! The butternut squash gets extra “cheesiness” from a little nutritional yeast and salt. Onion powder adds even more savory flavor and black pepper gives it just enough kick to keep it from being bland. If you want your mac and cheese a little richer, add one tablespoon of vegan buttery spread (optional).

BUTTERNUT MACARONI & CHEESE (VEGAN)

Pasta options

For the pasta, I used Banza Chickpea Elbows, which is high in protein and fiber, gluten-free, and vegan. This pasta really does taste great and has a nice texture too, unlike so many gluten-free pastas. However, it does get a little mushy if you use it for leftovers past a day or so (the only thing I don’t like about it). If chickpeas don’t agree with you, try Carba-Nada pasta. It’s not gluten-free, but it’s high in protein and fiber.

BUTTERNUT MACARONI & CHEESE (VEGAN)

Here’s the printable recipe for this Butternut Macaroni & Cheese (vegan)! I hope you’ll rate and comment below if you try it 😉

This post contains affiliate links. Recipe created in collaboration with Abby Pollock and TransformNation.

Butternut Macaroni & Cheese (Vegan)

This dairy-free and vegan butternut macaroni and cheese tastes so good you don't even miss the cheese! Low fat and high protein – perfect for post workout.
Course Main Course, Side Dish
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2 servings
Calories 400kcal

Ingredients

  • 6 oz. chickpea elbow noodles like Banza brand*
  • 2 cups butternut squash cubes fresh or frozen
  • 1/2 cup unsweetened cashew milk
  • 1/4 cup nutritional yeast
  • 1 tbsp. vegan buttery spread melted (optional)
  • 1 tsp. onion powder
  • 1/2 tsp. salt optional, but it won’t taste as cheesy
  • 1/4 tsp. black pepper

*See blog post above for substitutions.

    Instructions

    • Bring 4 cups of water to a boil in a medium saucepan, then add noodles and cook 7-8 minutes until al dente (a little bit firm). Drain and set aside.
    • Steam frozen butternut squash cubes in the microwave for 5 minutes until very soft-mushy, or if using fresh cubes, roast at 400 degrees F for 40 minutes (recommended).
    • Blend squash with nutritional yeast, buttery spread (optional), and spices until smooth and velvety.
    • Pour over noodles and gently stir to coat.
    • Divide noodles between two bowls and enjoy! Leftovers will keep in fridge up to one week, but chickpea pasta tends to get a little mushy after a day or so.

    Notes

    Calories (per serving, minus optionals): 400kcal, Fat: 5.9g, Sat fat: 0.0g, Carbs: 70g, Fiber: 17g, Sugar: 12g, Protein: 29g, Sodium: 137mg
    Calories (per serving, including optionals): 439kcal, Fat: 10.4g, Sat fat: 1.3g, Carbs: 70g, Fiber: 17g, Sugar: 12g, Protein: 29g, Sodium: 763mg




    Leave a comment

    Comments will be approved before showing up.


    Also in Blog

    Roast Chicken Thighs, Baby Potatoes & Green Beans (Whole30)
    ROAST CHICKEN THIGHS, BABY POTATOES & GREEN BEANS (WHOLE30)

    November 26, 2023

    This sheet pan Roast Chicken Thighs, Baby Potatoes & Green Beans tastes so incredibly flavorful! You can bet the whole family will love this meal. It's also macro-friendly, meal prep-friendly, and just so happens to be Paleo, Whole30-compliant, dairy free and gluten free! Did I mention it's easy and can be made with just one pan?

    View full article →

    Cookies & Cream Protein Cookies
    COOKIES & CREAM PROTEIN COOKIES

    November 21, 2023

    It's cookie season and these Cookies & Cream Protein Cookies bring an unexpected twist! Low in sugar, gluten free, dairy free, higher in protein and totally flourless! Each crunchy chocolate cookie is topped with cream frosting and crumbled sandwich cookies. Yum!

    View full article →

    Thai Chicken & Vegetable Coconut Curry
    THAI CHICKEN & VEGETABLE COCONUT CURRY

    November 10, 2023

    This Thai Chicken & Vegetable Coconut Curry is a scrumptious meal prep idea for all you Thai fans out there! Thai cuisine is one of my favorites, so I was stoked with how authentic this simplified thai chicken coconut curry (“kaeng phet”) came out. It’s definitely a “cheater” recipe in that I used red curry paste instead of dried chilies and all the individual curry spices. But hey, it tastes amazing and comes together easily which is what I was after! I absolutely love this served over fragrant basmati rice. You could also use riced cauliflower for a low-carb version.

    View full article →

    Get my FREE meal prep guide!

    Get family-friendly recipes, nutrition tips and faith-based inspiration delivered straight to your inbox.