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    You are at:Home»Dairy-Free Recipes»Vegan Mac ‘n Peas with Creamy Butternut Squash Sauce

    Vegan Mac ‘n Peas with Creamy Butternut Squash Sauce

    12
    By Alisa Fleming on November 16, 2015 Dairy-Free Recipes, Entrees

    You might recall that special Pumpkin Spice Cheeze-Cake recipe I featured last month, in honor of the launch of Laura Theodore’s new cookbook, Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Well just in case you missed it, or need something warm and savory for balance, Laura thought another recipe sample from the book was in order: Vegan Mac ‘n Peas!

    The rich sauce that completes this vegan mac 'n peas recipe is made mostly of butternut squash, but is enriched with cashews for a creamy finish, and spiked fresh garlic and flavorful, earthy spices to give it that comfort food flair. Gluten-free optional.

    The rich sauce that completes this vegan mac ‘n peas is made mostly of butternut squash, but is enriched with cashews for a creamy finish, and spiked fresh garlic and flavorful, earthy spices to give it that comfort food flair. Laura opts for peas to add pop, but like most of her recipes, this one is very versatile and ready for any of your favorite pasta add-ins.

    The rich sauce that completes this vegan mac 'n peas recipe is made mostly of butternut squash, but is enriched with cashews for a creamy finish, and spiked fresh garlic and flavorful, earthy spices to give it that comfort food flair. Gluten-free optional.

    Special Diet Notes: Vegan Mac ‘n Peas

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

    Vegan Mac ’n Peas with Creamy Butternut Squash Sauce
     
    Print
    Prep time
    30 mins
    Cook time
    35 mins
    Total time
    1 hour 5 mins
     
    Craving the comforting, creamy texture and smooth taste of mac and cheese? This innovative recipe fills the bill when you’re seeking a warm and hearty replacement for that dairy-laden version. Peas add color and pop, while the butternut squash and cashews create a super velvety sauce.
    Author: Laura Theodore
    Serves: 6 servings
    Ingredients
    • 3¾ cups peeled, seeded and coarsely chopped butternut squash
    • 2 small cloves garlic, chopped
    • 1⁄3 cup raw cashews
    • ½ cup + 1½ tablespoons filtered or spring water, plus more as needed
    • 3⁄4 teaspoon sea salt, plus additional as needed
    • 1 pound whole-wheat or whole-grain fusilli, elbow or chiocciole pasta (can sub gluten-free, if needed)
    • 1 cup frozen peas, thawed
    • ¼ teaspoon dry mustard powder
    • ¼ teaspoon smoked paprika
    • 1⁄8 teaspoon cayenne pepper
    • 1⁄8 teaspoon ground turmeric
    • Freshly ground pepper, to taste
    Instructions
    1. Fit a steamer basket into a medium-sized saucepan with a tight-fitting lid. Add 2 to 3 inches of cold water to the pot and then add the butternut squash and garlic. Cover and bring to a boil. Steam the butternut squash and garlic until very tender, about 20 minutes. Let the butternut squash and garlic cool for about 20 minutes (see note).
    2. Meanwhile, put the cashews and 1⁄2 cup water in a small bowl. Let soak for 30 to 40 minutes. Drain the soaking water from the cashews and thoroughly rinse the cashews under clean, cold running water.
    3. Once the butternut squash and garlic have cooled, bring a large pot of water to a boil over medium-high heat. Add 1⁄4 teaspoon salt (optional). Stir in the pasta. Decrease the heat to medium-low and cook, stirring occasionally, until the pasta is almost tender. Add the peas and cook, stirring occasionally, until the pasta is tender but firm and the peas are heated through, about 3 minutes. Drain the pasta and peas.
    4. While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 11⁄2 tablespoons of cold water, mustard powder, smoked paprika, 1⁄2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce. Add more water 1 tablespoon at a time, as needed, to achieve the desired consistency. Transfer the sauce to a medium-sized pan and cook over medium-low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.
    5. Put the pasta and peas in a large bowl. Immediately pour the warm sauce over the pasta and gently stir to combine. Season with salt and pepper, to taste. Serve hot.
    Notes
    Chef’s Note: The butternut squash and garlic may be steamed in advance of preparing this recipe. After steaming, cool and store tightly covered in the refrigerator for up to 24 hours.

    Recipe reprinted with permissions from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015). Photo courtesy of Annie Oliverio.
    3.4.3177
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    12 Comments

    1. Pingback: Golden Butternut Squash Soup Recipe (Dairy-Free & Healthy!)

    2. Pingback: Dairy-Free Lunch Box Ideas with Kid-Friendly Recipes

    3. Sarah Walker Caron (Sarah's Cucina Bella) on November 18, 2015 4:08 am

      I love that this has so much butternut squash in it. Looks deliciously creamy!

      Reply
    4. Julie @ Running in a Skirt on November 17, 2015 3:58 pm

      What a great idea! I saw something on TV the other day where they added some nutritional yeast on top too!
      So yummy!

      Reply
      • Alisa Fleming on November 17, 2015 7:11 pm

        Yes, that would give it more of a cheesy vibe.

        Reply
    5. Brandon @ Kitchen Konfidence on November 17, 2015 12:48 pm

      I don’t practice vegan eating, but I would love a big bowl of this mac and “cheese.” Looks so creamy and delicious. I make a butternut squash mac and cheese, but it does have cheddar 😛

      Reply
      • Alisa Fleming on November 17, 2015 7:12 pm

        This one is different – more of a creamy, flavorful sauce – I think you’d like it Brandon!

        Reply
    6. Kelly | Eat Yourself Skinny on November 17, 2015 9:51 am

      What a great use for butternut squash, this sounds amazing! 🙂

      Reply
    7. Liz @ I Heart Vegetables on November 17, 2015 5:36 am

      Mac & cheese (or in this case “cheese” haha) is my FAVORITE!!! This looks so amazing. I bet the butternut squash is the perfect flavor!

      Reply
      • Alisa Fleming on November 17, 2015 7:57 am

        Indeed, butternut is AMAZING with pasta 🙂

        Reply
    8. Elizabeth on November 16, 2015 11:53 pm

      Gosh this sounds rather lovely! Pinned to definitely try later when I restock my cashew supply (I used them all up in a vegan cheesecake!)

      Reply
      • Alisa Fleming on November 17, 2015 7:57 am

        Ooh, I don’t blame you for using them up on cheesecake!

        Reply

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