This Vegan Butternut Squash Macaroni and Cheese is made with a velvety butternut squash cashew cheese sauce and topped with crispy sage panko breadcrumbs- it’s crazy good!
Preheat oven to 375 degrees. Boil pasta in a pot of salted water until al dente. Drain and set aside.
Place squash in a steamer basket set over boiling water and cover. Cook for about 15-20 minutes or until easily pierced with a fork. Remove from heat and allow to cool slightly, then transfer to a high speed blender or food processor and puree until completely smooth. If any lumps remain, pass through a fine mesh sieve. Set aside.
Blend cashews and ½ cup of almond milk in a food processor or high speed blender until completely smooth. Pass mixture through a fine mesh sieve to remove any solids. Melt 2 tablespoons Earth Balance in a medium saucepan and add flour. Cook over medium heat, stirring often, until flour is cooked through and mixture has turned golden brown, about 3 minutes. Gradually add the remaining cup of almond milk to saucepan, along with salt, nutritional yeast, nutmeg, ground mustard and cayenne. Stir to combine and cook until mixture has thickened, about 3-5 minutes.
Fold in reserved butternut squash puree and stir until incorporated. Add pasta to pot and combine with sauce. Spoon into greased individual ramekins or a 9x9 inch baking dish.
To make the panko sage breadcrumbs, melt 1 tablespoon of Earth Balance in a small skillet over medium-low heat. Add sage and smashed garlic, cooking until sage is crisp on both sides, about 1-2 minutes. Remove sage leaves and drain on paper towels. Add panko to skillet and stir to combine. Cook until breadcrumbs are golden and toasted, about 3 minutes. Season with salt and crumble sage leaves back into pan. Discard garlic and sprinkle over macaroni. Bake for about 20 minutes.
Leftovers should be stored in the fridge in an airtight container. It keeps for 4 days.