Vegan Butternut Mac and Cheese
Ingredients
- 1/2 butternut squash, peeled, seeded and diced, or 1 large or 2 medium sweet potatoes, peeled and diced
- 1 cup cashews, soaked in water
- 1 cup water
- 1/3 cup nutritional yeast
- 1/3 cup red bell pepper, chopped
- 1 green onion, trimmed
- 1/4 cup cornstarch
- Juice of 1 lemon
- 1 tablespoon yellow mustard
- 1 tablespoon dried minced onion
- 1 garlic clove, peeled
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- Pinch of ground black pepper
- Your favorite pasta, cooked for 4 servings
Optional topping
- 1 slice day-old bread
- Handful of chopped fresh sage
- 1 teaspoon olive oil
Preparation
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Bake the squash or sweet potatoes for 45 minutes or alternatively boil them in water for 25 minutes.
Blend all of the ingredients in a high-speed blender until the sauce reaches a very smooth consistency.
Transfer to a pot and cook over high heat for 3 minutes, then reduce the heat to low and let the sauce simmer for 3 more minutes. Add a little liquid if necessary to maintain creaminess.
Serve with your favorite cooked pasta and top with fresh herbs or other toppings.
Topping
Break 1 slice of day-old bread into small pieces and pan-fry with a handful of chopped fresh sage in a teaspoon of olive oil. Sprinkle over the pasta before serving.
