Description
Butternut Squash Mac ‘N’ Cheese made with your favorite pasta and a creamy cashew sauce. Serve solo as a side and with protein for a main!
Ingredients
- 3 cups butternut squash (about 12 oz), fresh or frozen squash
- 16 oz. pasta (elbow, shells, penne, ect.)
- 1 cup raw cashews
- 3 TBSP nutritional yeast
- ¼ tsp garlic powder
- ½ tsp smoked paprika, to taste
- ½ lemon, squeezed
- ¼ tsp Himalayan sea salt
- 2 cups filtered water
Instructions
- In a pot add 2 – 3 cups of water and fresh or frozen butternut squash, bring to a boil, reduce heat to medium low and cook at a gentle boil for ~10 minutes or until fork tender.
- Quick soak the cashews by covering them with hot water for ~10 minutes, then drain.
- In a high speed blender or food processor, add the cooked butternut squash, soaked cashews, nutritional yeast, garlic powder, smoked paprika, lemon juice, sea salt, and 2 cups of water and blend until creamy. Add more water as needed to thin to desired consistency.
- Cook the pasta according to package directions. Drain the pasta and then add back to the same large pot.
- Add the butternut squash cheese sauce to the pasta and stir to combine, heat over medium low until the sauce is thick and bubbling. Heat longer for thicker mac ‘n’ cheese and less for a runnier sauce! Serve immediately with a sprinkle of vegan parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat before serving.
Notes
Recipe adapted from The Simple Veganista
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Entree, Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free