Creamy Vegan Butternut Squash Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy vegan mac and cheese made with roasted butternut squash and plant-based cheese, topped with garlicky breadcrumbs. A comforting, dairy-free pasta dish that works for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb pasta of choice
- Olive oil
- 1 medium butternut squash (2 cups mashed)
- 2 medium shallots
- 1 bulb of garlic
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup non-dairy milk
- 8 ounces vegan cheddar cheese
- 1 tablespoon vegan butter
- 2 cloves garlic, minced
- 1 cup (80g) panko breadcrumbs
- 2 tablespoons everything bagel seasoning
- 1 tablespoon parsley, chopped
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 1645mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1032mg
- Calcium
- 205mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1645MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.