Butternut Squash Macaroni Cheese


Butternut Squash Macaroni Cheese

  • Prep Time 1h
  • Cook Time 20m
  • Servings 4


  •  250 g dried pasta
  •  3/4 cup cashews, soaked in water for an hour
  •  1 tsp onion powder
  •  1 tsp garlic powder
  •  1/2 cup nutritional yeast
  •  1/2 large butternut squash, roasted and cut into small pieces
  •  3 cups soya milk
  •  1 Tbsp cornflour
  •  Dash oil
  •  Pinch salt
  •  Pinch pepper
  •  Handful shredded vegan cheese, optional


  • Cook the pasta according to the package directions.
  • In a food processor, blend the cashews with a little water. Add the onion and garlic powders, nutritional yeast, and squash pieces and blend again.
  • In a medium-sized pan, heat the soya milk, cornflour, and oil. Add to the mixture in the food processor and blend. Add the salt and pepper.
  • Toss the “cheese” sauce with the hot pasta in an oven-proof dish and stir in the shredded vegan cheese, if using.
  • Place under a medium grill until slightly golden.

Recipe Adapted From An Ode to Mung Beans