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Vegan Butternut Squash Mac and Cheese with Panko Crumb Crust | The Viet Vegan | Creamy, fall-spiced and comforting
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Vegan Butternut Squash Mac and Cheese

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 8
Calories: 1452kcal
Author: Lisa Le

Ingredients

  • 2 cups uncooked penne
  • 2 cups butternut squash cubes cooked and pureed
  • 1 onion diced
  • 1 tbsp vegan margarine like Becel Vegan
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • a pinch of cayenne powder to taste
  • 1 cup unsweetened soy milk
  • 1 heaping tbsp flour
  • 1/4 cup nutritional yeast
  • 1/4 cup daiya cheese shreds I used jalapeño jack flavoured shreds

For the topping:

  • 1/2 cup panko bread crumbs
  • 2 tbsp melted butter
  • 1/4 cup daiya cheese shreds I used jalapeño jack flavoured shreds

Instructions

To prepare the sauce:

  • In a medium-sized pot, boil butternut squash cubes until fork-tender. Drain and puree squash in blender.
  • In the same pot over medium heat, cook onion in butter until translucent. Add onions to blender and puree with squash until smooth.
  • Add about 1/4 cup of the mixture back into the pot, still on medium heat. Whisk in paprika, chili powder, garlic powder, onion powder, and salt. Add cayenne powder if desired.
  • Deglaze the pot with a splash of soy milk, then whisk in 1 tbsp flour to create the roux. Whisk until the flour is incorporated into the mixture, whisk in the remaining soy milk and squash mixture. Continue cooking until the sauce has thickened, whisking continuously.
  • Add in the nutritional yeast and daiya cheese shreds and whisk until cheese has melted and everything is incorporated. Remove from heat and set aside.

For the mac and cheese

  • Preheat oven to 400ºF.
  • Bring a large pot to a rolling boil. Add a pinch of salt and penne and cook until al dente. Drain and add the noodles to the sauce and stir to coat in the sauce. Pour into a lightly greased 9x13 baking dish.
  • Prepare the topping by combining panko crumbs, melted butter, and daiya cheese shreds. Sprinkle over the noodles and bake for 20 minutes until the top is golden brown and crisp.
  • Serve and enjoy!

Nutrition

Calories: 1452kcal | Carbohydrates: 196g | Protein: 50g | Fat: 56g