Vegan Butternut Squash Mac and Cheese
Ingredients
- 1.5 cups cubed and roasted butternut squash
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1/2 cup cashews (soaked overnight or in hot water for 2 hours)
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- Salt and pepper to taste
- 8 ounces macaroni pasta
Optional add-ins
- Kale, spinach, or 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.
Assemble
Pour sauce into pot of cooked pasta along with any mix-ins desired. Cook another 2 minutes over medium heat and serve.
Tips
Store leftovers in an airtight container in the fridge.
