Curried Butternut Squash Mac and Cheese

Gourmet Mac and Cheese AT HOME! This Curried Butternut Squash Mac and Cheese really takes things to another level.

I have been posting this bad boy on instagram like crazy for the past two weeks, so I figured I would get it down here on my site so that we both had the recipe on hand whenever the craving comes calling.

I have made a number of different variations of vegan Mac and Cheese but I must say this has been my favourite. I love adding spice to everything but adding CURRY to this was just hella yes please. If you aren’t a curry fan, this recipe won’t be for you but if it IS, then you are so very welcome.

Curried Butternut Squash Mac and Cheese

Teri-Ann Carty

Mac and Cheese but make it curried, and vegan. This Curried Butternut Squash Mac and Cheese really takes things to another level. Gourmet Mac and Cheese AT HOME!

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Prep Time 15

Cook Time 25

Course Dinner, Lunch, Main Course

Servings 2

Equipment

blender
stove

Ingredients

2 cups curry spiced roasted butternut squash
2 cups plant based milk
½ cup cashews (soaked and drained)
½ cup vegan cheddar strands (I used @earth_choice)
1 tbsp curry powder
1 tsp turmeric powder
2 tbsp nutritional yeast
salt pepper chilli flakes
½ cup frozen peas
½ cup reserved pasta water

Instructions

Reserve 3/4c roasted butternut squash.
Place 1-1/4 cup squash, cashews, milk, cheese, nooch, curry, turmeric in a blender and blend until smooth. Season with salt and pepper.
Boil pasta and reserve 3/4 cup pasta water. Drain and rinse pasta. Add 1 Tbsp olive oil to the pasta pot.
Place reserved squash in pot, add-in peas, pasta and cheese sauce.
Add in reserved pasta water to thin and make super creamy, shiny and smooth. Season with more salt, pepper and chilli flakes and serve with garlicky rapini. OMG so delish!

Keyword dairy free, gluten free, mac and cheese, oil free, plant based, refined sugar free, vegan

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