Vegan Butternut Squash Mac and Cheese
Ingredients
- 1.5 c cubed and 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 and pepper to taste
- 8 oz macaroni pasta
Optional additions
- 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.
Assemble
Pour sauce into pot of cooked pasta along with any mix-ins desired (kale, broccoli, etc.). Cook another 2 minutes over medium heat and serve.
Notes
Store leftovers in an airtight container in the fridge.
