Food Faith Fitness · by Taylor Kiser★ 5.0 (5)
Mac And Cheese With Butternut Squash Noodles
NUTRITION · PER SERVING505M COOK
CAL 19%·PRO 24%
CARBS 42G44% OF CAL
8G FIBER27G OTHER8G TOTAL SUGAR
FAT 21G49% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy vegan mac and cheese made with roasted butternut squash noodles, cashew sauce, and nutritional yeast. Rich, comforting, and plant-based. A satisfying cozy dinner.
mainamericanpasta🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon + 1 teaspoon extra-virgin olive oil (divided)
- 1/2 cup onion (diced)
- 2 lbs small butternut squash (peeled, seeded, and spiralized )
- 1 cup roasted salted cashews (soaked in water overnight)
- 6-7 tablespoons nutritional yeast
- 6 tablespoons unsweetened almond milk
- Salt (to taste)
- Generous pinch of pepper
At a glance
PER SERVING · TIME 505M
CAL 19%·PRO 24%
CARBS 42G44% OF CAL
8G FIBER27G OTHER8G TOTAL SUGAR
FAT 21G49% OF CAL
4G SAT17G UNSAT
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
- 15m
- Sodium
- 550mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1210mg
- Calcium
- 167mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 550MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.