Creamy, flavorful vegan mac n’ cheese with roasted butternut squash and miso paste. Simple and incredibly delicious.
Luxuriantly creamy mac n’ cheese that’s also healthy and vegan— too good to be true? The caramelized sweetness from the roasted butternut squash and the umami and tang from the miso gives this cheesy sauce an added dimension of flavor. The ultimate comfort food.
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Roasted Butternut Squash Miso Mac ‘N Cheese
Creamy, flavorful vegan mac n’ cheese with butternut squash and miso paste. Tangy and savory, the ultimate comfort food.
- Prep Time: 10
- Cook Time: 55
- Total Time: 1 hour 5 minutes
- Yield: 3 1x
- Category: Pasta
- Method: Cook
Ingredients
Scale
- 10 oz dry macaroni, cooked according to package instructions
- 8 oz (about 2 cups) butternut squash, measured after roasting
- ¼ cup nutritional yeast
- 1 tbsp white or yellow miso paste
- 1 tbsp lemon juice
- ¼ cup raw cashews, soaked for at least four hours
- a few tablespoon almond milk
- ½ a medium onion, chopped
- ¼ tsp paprika
- ¼ tsp turmeric
- ½ tsp black pepper
- ¾ tsp salt
Instructions
- Preheat oven to 425F. Peel and chop butternut squash into small pieces and roast on a baking sheet until cooked through and caramelized.
- In a small saucepan, sauté onion in a dash of water until softened, about 5 minutes. Reserve cooking liquid.
- In a high-speed blender or food processor combine roasted butternut squash, nutritional yeast, miso paste, lemon juice, cashews, onions, spices, salt, and enough liquid to fill 1 cup (add cooking liquid + almond milk + more water if desired). Blend for a few minutes until creamy. Taste and adjust seasonings, adding more liquid if too thick, and blend again.
- Combine sauce with the drained and rinsed macaroni in a large bowl or pot. Serve immediately, topped with homemade vegan parmesan.
Angie says
Made this recipe recently on a dreary, rainy, cold day. I can’t believe how delicious it was and how creamy without any vegan cheese. I was lazy snd only soaked the cashews for an hour but it still turned out fine and delicious, easy enough to chop up in the food processor. We didn’t have any cooking liquid left over from the onions, but it didn’t seem to be a make it or break it. It was fun to make and delicious! Just time consuming to roast the butternut squash lol.
★★★★★