Vegan Butternut Squash Mac and Cheese (GF, DF)
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Vegan Butternut Squash Mac and Cheese (GF, DF)
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 20 minutes |
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Ingredients
- 1/3cup raw cashews, soaked
- 2cups butternut squash, peeled & sliced into bite sized pieces
- 1/2 Vidalia onion, sliced
- 16 oz gluten free pasta
- 1/4cup broth, dairy free milk or liquid form the squash/pasta water
- 1tbsp lemon juice
- 1/8 tsp nutmeg
- 1/2 tsp garlic powder
- 1 1/4tsp Dijon mustard
- 1/2tsp sea salt
- 1/8tsp black pepper
- 1/2tsp cayenne pepperoptional
- 1/8tsp turmeric
- dash nutritional yeastoptional
Instructions
- Soak the cashews in hot water and set aside
- Place the butternut squash slices and onion into a large pot and cover with water. Bring to a boil, then simmer for 15 minutes or until the squash is fork tender
- While the squash is simmering, cook the pasta according to the directions on the box. Set aside in the serving bowl when done
- Once the squash is fork tender, drain the squash but save 1/4 cup of the liquid, unless you are using broth, dairy free milk or liquid from the pasta
- Drain and pat dry the cashews
- Place the cashews, butternut squash/onion mixture, your liquid of choice (broth, DF milk, pasta or squash liquid), lemon juice, nutmeg, garlic powder, Dijon mustard, sea salt, black pepper, cayenne pepper and turmeric into a food processor or blender. Blend the ingredients until smooth (my food processor didn’t work the best, hence the larger cashew pieces seen in the pics)
- Drizzle the butternut squash “cheese” sauce over the pasta and you may top with nutritional yeast for a Parmesan-like effect