Vegan Butternut Squash Mac and Cheese
Healthy and high protein Butternut Squash Mac and Cheese made with only 4 key ingredients! Made in just 30 minutes.
Ingredients
- ½ Large Butternut Squash, peeled and cubed, I used 900g peeled and chopped butternut squash
- 1 tbsp Avocado Oil
- ¼ cup Nutritional Yeast
- 2 cups Soy Milk
- 1 ½ Sea Salt
- Fresh Thyme, topping
- 1 cup Shredded Vegan Cheese, optional if you want the recipe extra cheesy
- 2 boxes Banza Pasta, one serving is 1/2 cup
Instructions
- Chop the top and bottom off the butternut squash and peel entire squash. Roughly chop into cubes. I only needed half of one butternut squash, once peeled and chopped equaled 900g.
- Heat a large pan with avocado oil on a low-medium heat. Once hot, add your butternut squash and keep pan covered stirring every few minutes. Repeat until squash is tender, then remove from heat.
- Once the squash is completely cool, add to a blender along with nutritional yeast, garlic, sea salt, and soy milk. Blend until creamy. If mixture is too thick, gradually add more plant-based milk 1/4 cup at a time.
- Cook pasta according to instructions. Drain then return to pot and pour butternut squash cheese into pot. Mix to combine.
- Serve immediately or keep stored in an airtight container in the fridge for up a week.