Choosing Chia · by Jessica Hoffman★ 5.0
Vegan Butternut Squash Mac And Cheese
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 32%
CARBS 76G71% OF CAL
6G FIBER0G ADDED0G INTRINSIC66G OTHER4G TOTAL SUGAR
FAT 7G14% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan mac and cheese made with butternut squash, cashew sauce, and nutritional yeast. Indulgent and satisfying without any dairy.
mainamericanpasta🌀 blenderdairy freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup raw cashews, soaked in water overnight then drained
- 1 1/2 cups water
- 1 cup cooked butternut squash, cut into cubes
- 3 tbsp nutritional yeast
- 2 garlic cloves
- 1 tbsp lemon juice
- 1/2 tsp onion powder
- 1/8 tsp nutmeg
- pinch cayenne pepper
- 1 tsp dijon mustard
- salt & pepper to taste
- 2 cups dried macaroni or noodle of choice (use gluten-free if needed)
- 1/4 cup pasta water (*once the pasta is done cooking, save 1/4 of the water.)
- Fresh herbs to top (optional)
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 32%
CARBS 76G71% OF CAL
6G FIBER0G ADDED0G INTRINSIC66G OTHER4G TOTAL SUGAR
FAT 7G14% OF CAL
1G SAT5G 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
- 15m
- Cook
- 15m
- Sodium
- 241mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 525mg
- Calcium
- 54mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 241MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.