Vegan Butternut Squash Mac and Cheese
A richy, creamy take on the classic yellow baked macaroni and cheese—only without animal products.
Ingredients
- 4 cups cooked elbow macaroni
- 2 cups diced butternut squash, boiled until tender
- ½ cup raw cashews (soaked 1 hour)
- ¼ cup nutritional yeast
- 1 tbsp sea salt
- ¼ cup extra virgin olive oil
- 1 clove fresh garlic
- ¼ cup filtered water (or very high-quality tap)
- ½ cup shelled walnuts (the smaller bits and pieces are usually cheaper and fine to use here)
- 1 tbsp nutritional yeast
- ¼ tsp sea salt
Instructions
- Preheat the oven to 400 degrees.
- Boil the butternut squash until tender. Strain and set aside.
- While your butternut squash is cooking, pulse the breadcrumb ingredients in a food processor until finely ground.
- Fill a medium pot with water, add a sprinkle of sea salt, and bring to a boil.
- Boil pasta according to directions.
- While your pasta is cooking, Place all of your butternut squash ingredients into a high speed blender or a food processor, and puree until smooth and creamy. Transfer cream to a mixing bowl.
- Drain and rinse the cooked pasta and add to your butternut squash cream. Stir to combine thoroughly.
- Transfer to a lightly oiled 8x8 baking dish and top evenly with desired amount of walnut breadcrumbs.
- Bake for 25-30 minutes, until the top is golden.