Vegan Butternut Squash Mac and Cheese

Yield

4 people

Time

20 minutes

Easy creamy vegan butternut squash mac and cheese that is also gluten free, soy free and oil free.

Ingredients

– 1 lb butternut squash – 3/4 cup raw cashews – 1 tbsp onion powder – 1 tbsp nutritional yeast – 1/2 tsp garlic powder – 2 ts dijon mustard – 1.5 tsp sea salt – 1/2 tsp turmeric – 1/2 tbsp chickpea miso paste OPTIONAL – 1 cup water from boiling the butternut squash – 1 lb macaroni pasta cooked al dente according to the instructions on the box

1. If you don’t have a high powered blender make sure to soak the cashews in hot water for 20 minutes before making the sauce.

2.  Bring a medium sauce pan filled with water to a boil. Add a pinch of salt and the butternut squash. Cook until tender about 10 minutes or so. Reserve one cup of the water then drain.

3. To the bowl of powerful blender ( i used my Vitamix) add 3/4 cup of the reserved water, the cooked butternut squash, cashews, mustard, nutritional yeast, onion powder, turmeric and sea salt (+ miso paste if using). Blend on until silky smooth and creamy. Add more of the reserved water to thin out the sauce as desired.

4. Meanwhile cook the pasta according to the instructions on the box until al dente. Drain and toss with the butternut squash cheese sauce until coated all over.

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