Vegan Butternut Squash Mac and Cheese with a Buttery Cracker Crust

Ingredients

  • 2 cups cashews, soaked in boiling water for 20 mins ⁣⁣⁣
  • 2 cups unsweetened almond milk⁣⁣⁣
  • 1 cup nutritional yeast ⁣⁣⁣
  • 1/2 cup canned butternut squash or pumpkin ⁣⁣⁣
  • 5 teaspoons dijon mustard⁠ ⁣⁣⁣
  • 1 garlic clove ⁣⁣⁣
  • 2 teaspoons each of salt, garlic powder, onion powder, & smoked paprika ⠀⁣⁣⁣
  • 4 tablespoons vegan butter ⁣⁣⁣

Preparation

  1. Preheat your oven to 375F and grease a 10

  2. X 7

  3. Dish with a little olive oil

  4. Bring a large pot of salted water to a boil and cook pasta according to package, leaving it a little al dente, will continue cooking in oven

  5. While cashews soak, make your cracker topping

  6. In a pan over medium heat, add vegan butter and thyme and let sit until fragrant

  7. Add your crushed crackers and coat entirely, tasting and adding a bit of salt & pepper as needed, then remove from heat and set aside

  8. Drain and rinse cashews and transfer to a blender with almond milk, butternut squash, spices, mustard, garlic & nutritional yeast

  9. Blend until completely smooth and taste to adjust for seasonings per your liking

  10. Drain pasta and toss in your vegan cheese sauce

  11. Add mac and cheese to prepared dish then top with toasted onion cracker topping

  12. Bake for 10 minutes

  13. Remove from oven and devour!⁣

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