Vegan Butternut Squash Mac and Cheese
Ingredients
- 1/2 medium butternut squash, seeds removed
- 1 large shallot, quartered
- 8 garlic cloves (with their peels)
- 8 sprigs of fresh thyme (optional)
- 1/2 cup unsalted raw cashews
- 12 sage leaves
- 1 cup unsweetened cashew milk
- 1/2 cup nutritional yeast
- 1 1/2 tablespoons tapioca starch
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice
- 2 teaspoons white or yellow miso paste
- 1 teaspoon Dijon mustard
- 8 ounces pasta (small shells or macaroni)
- Avocado oil, for roasting
- Kosher salt and freshly ground black pepper, to taste
Bread crumb topping
- 1/2 cup panko bread crumbs
- 2 tablespoons nutritional yeast
- 1 1/2 teaspoons avocado oil
Preparation
Preheat oven to 400°F and roast the butternut squash, shallot, garlic, thyme, and sage with avocado oil until tender
Cook the pasta according to package instructions until al dente
In a blender, combine the roasted vegetables, cashews, cashew milk, nutritional yeast, tapioca starch, smoked paprika, lemon juice, miso paste, and mustard to make a smooth sauce
Mix the sauce with the cooked pasta in a baking dish
Prepare the bread crumb topping by combining panko bread crumbs, nutritional yeast, and avocado oil
Sprinkle the topping over the pasta mixture and bake until golden and bubbly, or serve immediately
