Butternut Squash Mac and Cheese (GF, V)
Just because you eat gluten free, dairy free, or vegan, does not mean you can’t enjoy delicious macaroni and cheese! In fact, when I went vegan, it was one of the first things I wanted to recreate. It is classic American comfort food after all! I have figured out a way to make a creamy cheese with butternut squash and cashews that blends up into smooth rich delicious sauce perfect for macaroni and cheese! So, it isn’t unhealthy, you are getting your vegetables, fiber and vitamins too! I use it with gluten free macaroni, and it reminds me of the macaroni and cheese my Mom used to make. So, if you are looking for the perfect Fall comfort food dish, give this a try!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Combine the squash, water, cashew butter, garlic, mustard, cider vinegar, yeast, cayenne, and sea salt in a high speed blender and blend until smooth and the consistency of cheese (if it is too thick add a little more water). Set aside.
- Cook pasta according to package directions, drain, then place back in the pot, add the cheese, and stir to coat. Pour into a serving dish, and serve!
*To cook butternut squash, cut in half lengthwise and remove the seeds. Preheat the oven to 400F degrees, and place the squash cut side down on an oiled sheet pan. Roast until tender, about 45 minutes-1 hour depending on how big it is.
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- Child Friendly