Vegan Butternut Squash Souffle

Preheat the oven to 200°C (180°C fan). Grease four 200ml ramekins thoroughly with vegan butter, then dust each with breadcrumbs, tapping out any excess. Refrigerate the ramekins until needed.

Steam the butternut squash cubes over boiling water for 15 minutes, until completely tender when pierced with a knife.

Transfer the cooked squash to a blender and blitz until completely smooth. Set aside to cool to room temperature.

Melt the vegan butter in a medium saucepan over medium heat, then add the flour and stir constantly for 2 minutes, until the roux smells nutty and turns a pale straw colour.

Remove the pan from the heat and whisk in the warm oat milk in a slow, steady stream until fully incorporated, then return to medium heat and whisk continuously for 3–4 minutes until the bechamel is thick enough to coat the back of a spoon.

Remove from the heat and stir in the blended squash, nutritional yeast, Dijon mustard, salt, nutmeg, and white pepper until fully combined. Transfer this souffle base to a large mixing bowl and allow to cool until just warm to the touch.

Pour the chilled aquafaba into a spotlessly clean bowl, add the cream of tartar, and beat with an electric mixer on high speed for 6–8 minutes until stiff, glossy peaks form that hold their shape when the beaters are lifted.

Fold one-third of the whipped aquafaba into the souffle base using a spatula, cutting down through the centre and sweeping up in a J-motion, until no white streaks remain — this loosens the base.

Add the remaining aquafaba in two additions, folding gently after each until just combined and a few small streaks are acceptable — do not overmix or the air will collapse.

Divide the mixture evenly among the prepared ramekins, filling to within 1cm of the rim. Run your thumb around the inside rim of each ramekin to create a shallow channel, which encourages an even rise.

Place the ramekins on a baking tray and bake on the middle shelf for 16–18 minutes, until the souffles have risen 3–4cm above the rim, are golden on top, and have a slight wobble at the very centre. Do not open the oven before the 16-minute mark.

Serve immediately — souffles begin to deflate within 2 minutes of leaving the oven.