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 min
- Cook time
- 55 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 tbsp almond milk
- ½ a medium onion, chopped
- ¼ tsp paprika
- ¼ tsp turmeric
- ½ tsp black pepper
- ¾ tsp salt
Instructions
- 1
Preheat oven to 425F. Peel and chop butternut squash into small pieces and roast on a baking sheet until cooked through and caramelized.
- 2
In a small saucepan, sauté onion in a dash of water until softened, about 5 minutes. Reserve cooking liquid.
- 3
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.
- 4
Combine sauce with the drained and rinsed macaroni in a large bowl or pot. Serve immediately, topped with homemade vegan parmesan.