Vegan Butternut Squash Mac And Cheese Recipes

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VEGAN BUTTERNUT SQUASH MAC AND CHEESE



Vegan Butternut Squash Mac and Cheese image

Vegan.

Provided by Adam Thomas

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 1h23m

Yield 4

Number Of Ingredients 12

¼ cup raw cashews
1 ½ cups peeled and cubed butternut squash
½ large sweet onion, chopped
1 (12 ounce) package small elbow macaroni
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
⅛ teaspoon smoked paprika
⅛ teaspoon ground nutmeg
⅛ teaspoon ground turmeric

Steps:

  • Place cashews in a bowl with hot water to cover; soak for 30 minutes. Drain.
  • Combine butternut squash and onion in a pot with water to cover by an inch. Bring to a boil. Reduce heat to medium; simmer until tender, about 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 1/4 cup of the cooking liquid; drain the rest. Place macaroni back in the pot.
  • Combine the cashews, squash, onions, and reserved cooking liquid in a blender. Add lemon juice, salt, mustard, garlic powder, black pepper, paprika, nutmeg, and turmeric. Blend until completely smooth. Pour sauce into the pot of macaroni and stir to coat. Warm through if needed.

Nutrition Facts : Calories 396 calories, Carbohydrate 74.3 g, Fat 5.4 g, Fiber 4.4 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 675.5 mg, Sugar 4.8 g

SLOW COOKER VEGAN BUTTERNUT SQUASH MAC RECIPE BY TASTY



Slow Cooker Vegan Butternut Squash Mac Recipe by Tasty image

Here's what you need: butternut squash, medium white onion, raw cashews, nutritional yeast, garlic, dried rosemary, nutmeg, olive oil, mustard, salt, vegetable stock, elbow macaroni, fresh parlsey

Provided by Merle O'Neal

Categories     Sides

Yield 6 servings

Number Of Ingredients 13

1 butternut squash, peeled and cubed
1 medium white onion, quartered
½ cup raw cashews
¼ cup nutritional yeast
1 clove garlic
1 teaspoon dried rosemary
½ teaspoon nutmeg
2 tablespoons olive oil
1 teaspoon mustard
1 tablespoon salt
2 cups vegetable stock
1 lb elbow macaroni, cooked according to package instructions
1 tablespoon fresh parlsey, for garnish

Steps:

  • Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
  • Peel the skin off of the squash. It should come right off! Slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
  • In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
  • Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
  • Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
  • Pour the sauce over the cooked macaroni and stir well.
  • Serve garnished with parsley.
  • Enjoy!

Nutrition Facts : Calories 727 calories, Carbohydrate 100 grams, Fat 29 grams, Fiber 7 grams, Protein 14 grams, Sugar 13 grams

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