Vegan Butternut Squash Mac and Cheese
Ingredients
- 1.5 c cubed & roasted butternut squash
- 3 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1/2 c cashews (soaked overnight or in hot water for 2hrs)
- 1 c vegetable broth
- 1 tbsp lemon juice
- 1 tbsp coconut oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp turmeric
- Salt/pepper
- 8 oz macaroni pasta
Optional add-ins
- Kale, spinach, broccoli
Preparation
Pasta
Cook pasta al dente according to package instructions. Drain and set aside.
Sauce
Blend all ingredients together, including butternut squash, in a high speed blender or food processor until smooth and creamy.
Assembly
Pour sauce into pot of cooked pasta along with any mix-ins desired. Cook another 2 minutes over medium heat and serve.
Store leftovers in an airtight container in the fridge.
Tips
This is a healthier alternative to classic mac and cheese with no baking required.
