Vegan Butternut Mac & Cheese

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A healthy alternative to everyone's favorite go-to comfort dish. With sauce made from butternut squash roasted in our chili-infused Chipotle Olive Oil, this pasta plate has the perfect combination of spicy and sweet! Not to mention that it’s safe for our dairy-free friends!  Recipe By Taylor MacDougall
Dish Type:

Dairy Free, Holiday, Main Dishes, Side Dishes, Vegan, Vegetarian

Season:

Fall

Prep Time:

25 minutes

Cook Time:

1 hour 15 minutes

Serves:

6

Ingredients

  • 1 lb Butternut Squash
  • 3 Tbsp SOOC Chipotle Olive Oil
  • ¼ tsp SOOC Garlic Medley Sea Salt
  • ¼ tsp Black Pepper
  • 1 lb Pasta
  • 1 tsp Dijon Mustard
  • 4 Tbsp Nutritional Yeast
  • ¼ cup Coconut Milk
  • 2 cloves Garlic
  • 2 tsp Onion Powder
  • ⅛ tsp Cayenne Pepper
  • ¼ tsp Nutmeg
  • Juice from ½ a lemon

Products used: Chipotle Olive Oil , Garlic Medley Sea Salt

Instructions

  • Preheat your oven to 400℉. Carefully cut your butternut squash in half lengthwise and use a spoon to scrape out the seeds.
  • Drizzle the Chipotle Olive Oil over squash and season with the Garlic Medley Sea Salt and black pepper. Place the squash cut side down on a large rimmed baking sheet. Bake for 45-50 minutes, or until you can easily pierce the squash with a fork (this may take longer depending on your oven). Remove from the oven and set aside.
  • Cook pasta according to packing instructions. Save 2 cups of pasta water.
  • While the pasta cooks, scoop the softened butternut squash from its skin and add to a food processor or blender. Add the remaining ingredients and pulse, adding ¼ cup of pasta water at a time until the sauce reaches a smooth consistency.
  • Once the pasta is ready, return it to the pot and add the sauce on top of it, tossing to coat. 1 Tbsp at a time, add more of the reserved pasta water to get the sauce to your desired consistency. Season with a pinch more of Garlic Medley Sea Salt and black pepper. Serve, and enjoy!