Vegan Butternut Squash Mac

Vegan Butternut Squash Mac

Creamy, plant-based, nutrient-dense butternut squash pasta sauce.

Enough said. This one never gets old. 


Serves 1-2. 


  • 1/2 cup roasted (or steamed) butter nut squash 
  • 1/4 cup plain unsweetened almond milk (or coconut for nut free) 
  • 2 tbsp tahini 
  • 1 tbsp olive oil 
  • 1 tbsp nutritional yeast 
  • 1/2-1 tbsp apple cider vinegar 
  • Sea salt to taste
  1. Blend all ingredients in a high speed blender until smooth.
  2. Adjust seasonings; add more almond milk if thinner sauce is desired.
  3. Serve with your favorite pasta (I love chickpea or lentil noodles). 

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