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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!
Prep Time 15 minutes
Cook Time 25 minutes
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