Vegan Butternut Squash Mac and Cheese
Ingredients
- 1.5 cups cubed and roasted butternut squash
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 0.5 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
- 0.25 teaspoon paprika
- 0.25 teaspoon turmeric
- Salt and pepper to taste
- 8 ounces macaroni pasta
Optional vegetables
- 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. Store leftovers in an airtight container in the fridge.
