Pressure Cooker Vegan Butternut Cashew Macaroni and “Cheese”

Image of Caitlin Greene
Rated 5.0 based on 2 customer reviews
Pressure Cooker Vegan Butternut Cashew Macaroni and “Cheese”
Pressure Cooker Vegan Butternut Cashew Macaroni and “Cheese”

Directions

Mealthy Tip

Substitute kabocha squash, sweet potatoes, or pumpkin for the butternut squash. Serve with zucchini noodles for a lighter, gluten-free and grain-free version, or serve with chickpea or lentil pasta for a protein boost.

Other varieties of pasta can be used besides macaroni. Rotini or penne are also good options.

Nutrition Facts

Per Serving: 445 calories; 14g fat; 66.6g carbohydrates; 15g protein; 9mg cholesterol; 617mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 445 Calories from Fat 130
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Trans Fat 0.1g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 5.0g
Cholesterol 9mg 3%
Sodium 617mg 26%
Total Carbohydrate 66.6g 22%
Dietary Fiber 7g 26%
Sugars 4.6g
Protein 15g
Vitamin A 66% Vitamin C 25%
Calcium 4% Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Alli Shircliff

Alli Shircliff says:

Cashews and nutritional yeast are such a great way to make this dish creamy and hearty without the dairy. I love the tang of nutritional yeast.

Image of Alexandria Urgo

Alexandria Urgo says:

I am not a vegetarian, but wanted to try this recipe because it looked interesting. This was amazing! I did not have veggie broth so I just used chicken broth. I have never used squash before so it was fun learning how to peel it. I found a great site that told how to roast the rest, the seeds too. Definitely invest into a good vegetable peeler. I used a vertical potato peeler. I couldn’t get raw cashews so I had to use roasted & salted & didn’t add anymore salt at the end. I have made this three times now. The adjustments I made was to add only 1/4 of the leftover hot broth. The online recipe says to use 2 TBS of nutritional yeast for 4 servings, but I found 3 TBS was better. It gave it a more "cheesy" taste. Definitely a weekly side to lunches & dinners.