‘Tis the season for comfort foods, and I’m so thankful to live in a time when cozy eats can be just as healthy as they are indulgent. Take, for example, this smoky butternut squash vegan cheese sauce. I found the recipe for this gem of a dish over on Oh She Glows less than a year ago, and can’t count the number I’ve times I’ve made it since. I thought it’s probably time that I share my discovery with you!
I’ve used the “cheese” sauce from this recipe on more than just noodles. It’s great on top of baked potatoes, as a chip dip, on veggie tacos, and even to make loaded vegan fries! You can always leave out the liquid smoke and add ingredients like jalapeño, vegan “beef” crumbles, and so on to alter the flavor and use the sauce for other dishes.
But really, the smoky flavor of this vegan sauce is to die for and I highly suggest you make it as-is, at least once!
Smoky Butternut Squash Mac & Cheese
Recipe via Oh She Glows
Ingredients
- 1/4 cup raw cashews, soaked
- 1 (3.5-4 pound) butternut squash, peeled, seeded, and diced (or two (450g) packages chopped squash)
- 3/4 cup water
- 2 garlic cloves
- 2 tablespoons nutritional yeast (optional, but recommended)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1 teaspoon fine grain sea salt, or to taste
- 1/8 teaspoon liquid smoke
- Hot sauce, to taste
Directions
- Add cashews in a small bowl and cover with water. Soak overnight or for at least 3-4 hours, until soft and plump. Drain and rinse before use. (Hint: If you don’t have time to soak the cashews, you can boil them for 15 minutes!)
- Preheat oven to 425°F and line a baking sheet with parchment paper. See note about prepping squash below. Spread out chopped squash on sheet and drizzle with oil. Toss to coat. Sprinkle with salt. Roast for 30-40 minutes, flipping once half way through baking, until squash is fork tender. Let cool for at least 5 minutes.
- Add the soaked and drained cashews, water, garlic, nutritional yeast (if using), lemon juice, onion powder, paprika, chili powder, and 2 cups of cooked squash into a high speed blender. Blend on high until smooth. Now add the salt, liquid smoke, and hot sauce to taste and blend again.
- Cook pasta according to package directions. If using broccoli, kale, or other vegetables, roast or sauté those too.
- Add the drained pasta back into the pot. Pour on your desired amount of sauce and stir to combine. Stir in the cooked vegetables, if using. Cook over medium until heated throughout and serve immediately.
- Leftover sauce can be stored in an air-tight container for up to 1 week or so in the fridge.
I should note that this recipe makes a lot of sauce. Jeremy and I each had a bowl of mac and cheese with a healthy pour of sauce, and had about 20 ounces left over. We’ve been enjoying it throughout the weekend as a chip dip. It would be a great staple to add to your list if you meal prep for the week!
Let me know how you used this sauce, if you made it, and if you altered it in any way! I’m always open to new ideas, especially when it comes to food. 🙂
Happy cooking, friends!
xo, Aly