Vegan Butternut Squash Quinoa Mac and Cheese Casserole

Healthy, creamy, and dairy-free, this casserole is a top-notch comfort food recipe! Canned butternut squash puree and a few other pantry staples are blended into a cheesy, cashew-free sauce, then mixed with cooked quinoa and baked to perfection. Enjoy this easy vegan casserole as a hearty side, a cozy main dish, or bring it to your next holiday gathering!

Recipe by Clean Made Great

  • QUINOA

    • 1 cup dry quinoa

    BUTTERNUT SQUASH CHEESE SAUCE

    • 1 (15-oz) can butternut squash puree

    • ¾ cup unsweetened non-dairy milk

    • ¼ cup nutritional yeast

    • ½ tsp garlic powder

    • ½ tsp smoked paprika

    • 1 tsp Dijon mustard

    • 1 tbsp fresh lemon juice

    • Sea salt & black pepper, to taste

    1. Quinoa. Prepare the quinoa according to package instructions.

    2. Butternut Squash Cheese Sauce. Add all of the butternut squash mac and cheese sauce ingredients to a high-speed blender. Blend until smooth. If the sauce is too thick, add a splash of liquid to achieve your desired creamy consistency.

    3. Mix. Next, pour the butternut squash cheese sauce into the cooked quinoa saucepan. Stir until the quinoa is fully coated.

    4. Bake. Transfer the quinoa mac and cheese mixture to an oven-safe casserole dish. Bake at 425°F (220°C) for 10–15 minutes, until hot and bubbly.

    5. Serve. Enjoy hot with fresh sage leaves!