everyone's harvest

Transforming our food system, one sustainable blog at a time

Sustainable and Delicious Organic Vegan Butternut Mac & Cheese (aka Roasted Butternut Alfredo) November 29, 2012

Filed under: Uncategorized — everyonesharvest @ 11:33 pm


FEATURED RECIPE: Vegan Butternut Mac & Cheese (aka Roasted Butternut Alfredo)


DISCLAIMER: the following content does not necessarily represent the beliefs, values and opinions of Everyone’s

Harvest as a whole. These blog posts are written by individuals associated with this organization and are their

personal views of food and our food systems. The sole purpose and mission of Everyone’s Harvest remains the same:

to create vibrant, healthy communities and equitable food webs.” 


Recipe by Isa Chandra

Blog and recipe revisions by Chiara Cabiglio, Everyone’s Harvest Intern

You’re probably thinking to yourself that a good old fashioned macaroni and cheese is impossible without, well, cheese.

Think again. This mac and cheese recipe is creamy, delicious, and flavorful, and it looks exactly like mac and cheese, except

it does not have cheese! It has organic, plant-based, whole-grain goodness all in one bite!

Not only is this recipe delicious, but it also is sustainable and environmentally friendly. Perhaps the most important and

spectacular thing about this recipe is that it is in fact a part of the solution to climate change, environmental degradation,

health care, obesity, diabetes, cancer and other diseases, overfishing, energy, global outbreaks such as swine flu, global

depletion, world hunger, species extinction, animal cruelty, and much more. This recipe, including the Fresh Veggie Rolls

with Mango Salsa and Savory Almond Dipping Sauce, Butternut Squash Stuffed with Chard and White Beans, Cashew Cream

and Spinach Stuffed Portobellos, and Penne Pasta with Vegetables, Fresh Herbs, Walnuts and Mozzarella recipes, enable us

to live and eat consciously, sustainably and simply so that others may simply live. So that the human race and future

generations may simply live, as well as the polar bears and thousands of other species that currently are on the brink of


The clock is ticking. Let’s vote with our forks! Imagine if more people ate this way. Imagine if more people

ate less meat, fish and dairy, and/or replaced these with better alternatives. Individually and collectively, we would create

positive change and see Mother Earth begin to heal.

So let’s start cooking this delicious and sustainable meal!


1/2 pound pasta (see note) (I used two boxes of Andean Dream Organic Quinoa Pasta Gluten and Corn-Free Shells. You can

buy this pasta at Whole Foods).


1/2 cup organic cashews, soaked for at least 2 hours
1 1/2 cup organic vegetable broth
1 1/2 cups organic roasted butternut squash (see note) (from your local farmers’ market)
2 tablespoons mellow white miso (non-GMO)
2 tablespoons nutritional yeast (optional)
1 tablespoon fresh organic lemon juice


For the rest:
1 tablespoon organic olive oil
1 medium yellow organic onion, quartered and thinly sliced (from your local farmers’ market)
3 cloves organic garlic, minced (from your local farmers’ market)
1 teaspoon dry rubbed organic sage
3/4 cup dry white wine
Several dashes fresh black pepper
1/2 teaspoon salt, or to taste

about 1/2 cup organic whole-grain breadcrumbs


For garnish:
Extra roasted organic squash
Pepitas, or chopped organic pecans, walnuts or hazelnuts


Once the squash has roasted, bring a salted pot of water to boil for the pasta. When boiling, cook pasta according to package

directions, drain and set pasta aside in the pot. If you are making the macaroni and cheese, undercook the pasta so that it is

still somewhat firm.


Meanwhile, drain the cashews and place them in a blender with the vegetable broth. Blend until very smooth. Rub sauce

between your finger and when hardly any grittiness remains, add the roasted butternut, miso, nutritional yeast (if using) and

lemon juice. Puree until smooth, scraping down the sides with a rubber spatula to make sure you get everything.


Preheat oven to 425 degrees.


While the sauce is blending, start the onions. Preheat a large cast iron pan over medium heat, saute onions in olive oil and a

pinch of salt for about 7 minutes, until lightly browned. Add the garlic and saute for 30 seconds or so, just until fragrant. Mix

in the sage and pepper. Then add the wine and salt and turn the heat up to bring wine to a boil. Let boil for about two

minutes, to reduce a little.


Turn down the heat to medium low. Now add the butternut cream to the pan, and stir to incorporate the onions and

everything. Heat through, stirring occasionally, for about 5 minutes. The sauce should thicken a bit. Taste for salt and





Set aside some of the sauce (you can reserve a cup or so for veggies if you’d like to throw some on top.) Pour sauce onto pasta

in pot and stir to coat. Place coated pasta in an oven-safe casserole dish. Top with breadcrumbs. Place dish uncovered in the

oven for about 10-15 minutes.


Serve topped with additional roasted squash and a sprinkle of nuts.





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