Vegan butternut squash mac and cheese with tofu and spinach! This flavourful whole food plant based recipe is ready in less than 30 minutes and is perfect for a healthy weeknight dinner. Nut-free, oil-free and gluten-free.
You know those recipes that the internet just can’t get enough of? Well, vegan mac n cheese is definitely one of them, probably because the concept in itself is so fascinating. It seems like the least vegan dish possible, but it’s actually so easy to recreate without even using vegan cheese alternatives.
One of the biggest concerns people have when going vegan is price, or lack of accessibility, or both. Either you live in a country like the UK, with plenty of free-from options, many of which aren’t budget-friendly (although, I have definitely noticed a price drop as they’ve becoming popular!). Or, you’re in a country or region where those alternatives just aren’t as plentiful. Thankfully, however, it’s really easy to cook flavourful vegan dishes using just basic ingredients.
Vegan butternut squash mac and cheese
That’s exactly what I was trying to achieve with this vegan butternut squash mac and cheese recipe. This isn’t your traditional mac and cheese recipe and tastes more ‘healthy’ lol, but I wanted to use just simple ingredients, in other words no pricey substitutes. And as a lot of recipes use cashews, this butternut squash mac and cheese recipe is nut-free and therefore more allergy-friendly.
If you or some of your family members don’t like vegetables, I would definitely recommend this recipe because the ‘cheese’ sauce is made out of butternut squash, carrots and onions, aka a great way to eat more vegetables even if you’re not a fan of salad. I also added tofu for some plantbased protein. Once again, if tofu isn’t your favourite food, this is a great way to add it to your diet.
Reasons to love this butternut squash mac n cheese
It’s…
- Super flavourful. This definitely isn’t a boring meal!
- Comforting and cosy.
- Perfect for a weeknight dinner.
- Gluten-free.
- Oil-free.
- Made with lots of vegetables.
- Easy.
- Ready in under 25 minutes.
How to make vegan butternut squash mac and cheese
Start by cooking your pasta according to instructions on packaging. This usually takes 10-15 minutes. At the same time, cook the butternut squash, carrot and onion in a different saucepan, until softened, around 15 minutes. When they are ready, drain but retain around 1/2 cup of the water.
Add the butternut squash, carrot and onion to a blender or food processor together with nutritional yeast, garlic, turmeric, cumin, curry powder, salt, almond milk and the water you’ve retained, and blend until smooth.
Then, add crumbled tofu to a non-stick frying pan with a pinch of salt and pepper, and cook for 2-3 minutes. Then, pour in the butternut squash cheese cause together with the arrowroot or cornstarch, and cook on a low heat for around 4-5 minutes more. Finally, add the pasta and spinach, stirring for a minute more. Serve immediately with cherry tomatoes and avocado.
Other recipes you might like
- Easy ‘cheesy’ potatoes with Brussels sprouts
- Falafel salad with tahini dressing
- Winter black bean salad with rice and kale
- Sweet and sour tofu
- Buckwheat crepes with mushrooms
Let me know in the comments – what’s your favourite easy recipe? If you give this vegan butternut squash mac and cheese a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Butternut Squash Mac And Cheese
Ingredients
- 2 cups gluten-free macaroni pasta
- 15 oz butternut squash peeled and cubed
- 1 large carrot peeled and chopped
- 1 large red onion peeled and chopped
- 1/2 cup nutritional yeast
- 1 clove garlic
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp curry powder
- 1/2 tsp salt plus more for cooking the tofu
- 1/2 cup almond milk
- 5 oz tofu
- 1/2 tsp black pepper or to taste
- 1 tsp cornstarch (cornflour) or arrowroot
- 2 cups spinach
- cherry tomatoes (optional), to serve
- avocado (optional), to serve
Instructions
- Start by cooking your pasta according to instructions on packaging. This usually takes 10-15 minutes. At the same time, cook the butternut squash, carrot and onion in a different saucepan, until softened, around 15 minutes. When they are ready, drain but retain around 1/2 cup of the water.
- Add the butternut squash, carrot and onion to a blender or food processor together with nutritional yeast, garlic, turmeric, cumin, curry powder, salt, almond milk and the water you've retained, and blend until smooth.
- Add crumbled tofu to a non-stick frying pan with a pinch of salt and pepper, and cook for 2-3 minutes.
- Pour in the butternut squash cheese cause together with the cornstarch or arrowroot, and cook on a low heat for around 4-5 minutes more.
- Add the pasta and spinach, stirring for a minute more. Serve immediately with cherry tomatoes and avocado.
Nutrition
11
Hi Maria, made this recipe last night and it was AMAZING!!! Definitely a great recipe.
I’m very happy to hear you liked it! Thank you for making my recipe 🙂