Print

Creamy Dairy-Free Mac and Cheese Recipe with Butternut Squash Sauce Easy and Healthy

dairy-free mac and cheese - featured image
Print Recipe

A comforting and creamy dairy-free mac and cheese made with roasted butternut squash sauce, nutritional yeast, and simple pantry ingredients. Perfect for a quick, wholesome, and lactose-intolerant friendly meal.

Ingredients

Scale
  • 3 cups (450g) peeled and cubed butternut squash
  • 8 ounces (225g) uncooked elbow macaroni
  • 1 cup (240ml) unsweetened almond milk
  • 1/4 cup (20g) nutritional yeast
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Optional: 1 tablespoon tahini or cashew butter for extra creaminess

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled, cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and lightly browned.
  2. While squash roasts, bring a medium pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente (about 7-8 minutes). Drain, reserving 1/2 cup (120ml) pasta water.
  3. In a blender, combine roasted butternut squash, almond milk, nutritional yeast, lemon juice, onion powder, smoked paprika (if using), salt, and pepper. Blend until smooth and creamy. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant but not browned.
  5. Pour blended squash sauce into skillet with garlic. Warm gently over medium-low heat, stirring frequently.
  6. Add cooked macaroni to skillet and toss to coat evenly. If sauce thickens too much, add reserved pasta water or almond milk to loosen.
  7. Taste and adjust seasoning with salt, pepper, lemon juice, or more nutritional yeast as desired.
  8. Serve immediately while warm and creamy.

Notes

Roasting the butternut squash is key to developing a deep, caramelized flavor. Blend the sauce long enough to achieve a silky texture. Use reserved pasta water to adjust sauce consistency and keep heat low when combining sauce and pasta to avoid drying out. Nutritional yeast quality affects flavor; choose a reliable brand. Optional additions include tahini or cashew butter for extra creaminess, and gluten-free pasta for dietary needs.

Nutrition

Keywords: dairy-free mac and cheese, vegan mac and cheese, butternut squash sauce, dairy-free comfort food, lactose-free pasta recipe, plant-based mac and cheese

Find it online: https://junomeals.com/creamy-dairy-free-mac-and-cheese-recipe-with-butternut-squash-sauce-easy-and-healthy/