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Vegan Butternut Mac & Cheese

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 0 servings
Course: Main Course, Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 peeled, deseeded, and cubed butternut squash or packaged roughly 12 ounces
  • 1/2 cup cashews soaked in hot water
  • 1 small white onion, roughly chopped
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp dijon mustard
  • 1/2 tsp paprika
  • 1/4 cup nutritional yeast start with 2 tbsp and adjust depending on how you like the flavor. Can also use shredded cheddar cheese or vegan alterantive.
  • salt & pepper
  • 1 package of pasta

Equipment

  • high speed blender
  • large pot

Method
 

  1. Begin by soaking cashews in hot water for 10 minutes
  2. While cashews are soaking, bring a large pot of salted water to a boil. Boil onion and butternut squash for 10 minutes, until tender. Use a slotted spoon and add squash and onion to a high speed blender.
  3. Bring water back to a boil and cook pasta according to package instrustions.
  4. Drain the cashews and add to blender. Place the rest of the ingredients in the blender (not the pasta). Blend until creamy.
  5. Once the pasta is done cooking, drain and place back in the pot. Stir through the 'cheese' sauce. Serve and enjoy!
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