Creamy Vegan Butternut Squash Mac and Cheese
A creamy, cheesy pasta bake built on blended butternut squash and vegan cheddar, finished with a crunchy everything-seasoned breadcrumb topping.
10m prep · 20m cook · 4 servings
Ingredients
- 16 oz Elbow Pasta
- 2 tbsp Olive Oil
- 2 cups Frozen Butternut Squash
- 2 whole Shallots
- 4 cloves Garlic
- ¼ cup Nutritional Yeast
- 1 tbsp Lemon Juice
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Ground Nutmeg
- 1 cup Unsweetened Oat Milk
- 8 oz Vegan Cheddar Cheese
- 1 tbsp Vegan Butter
- 1 cup Panko Breadcrumbs
- 2 tbsp Everything Bagel Seasoning
- ¼ cup Fresh Parsley
Instructions
Estimated nutrition (per serving)
Calories880 kcal
Protein25g
Carbs122g
Fat30g
Fiber8g
Sodium615mg
Sugar10g