Butternut Squash Mac & Cheese (Vegan, Gluten & Soy Free)
This Butternut Mac & Cheese is the ultimate autumn recipe. This rich and creamy pasta dish is made with wholesome, plant-based ingredients that your body will thank you for!
Ingredients
- 2 Cups Butternut Squash peeled & cubed
- 1/2 Large Brown or White Onion peeled & quartered
- 1/4 Cup Cashews soaked in boiled water for 15 minutes
- 1/2 tsp Garlic Powder
- 3 tbsp Nutritional Yeast
- 1/2 tsp Dijon Mustard
- 2 tsp Lemon Juice
- Salt & Pepper (adjust to taste)
- 1/4 Cup Unsweetened Dairy-Free Milk (of choice)
- 200 grams Pasta
- Extra Virgin Olive Oil
- Fresh Parsley (optional)
- Vegan Cheese or Parmesan (optional - for garnish)
Instructions
- Add the butternut squash and chopped onion to a steamer
- Steam for around 10 minutes until the butternut squash is tender
- Put the pasta onto boil according to packet instructions
- Add the steamed butternut squash, onion, soaked cashews (drain and rinse them first), lemon juice, garlic powder, mustard, nutritional yeast, salt, pepper and milk to a blender
- Blend until smooth
- Add the blended sauce to a small saucepan and heat gently over a low heat while stirring
- Drain the pasta and drizzle over a little olive oil
- Stir the pasta into the sauce until it is all coated
- Serve with fresh herbs, vegan cheese and enjoy!
Notes
The pasta will keep in the fridge for 2-3 days (but the sauce will thicken so thin it out with a little more milk or water when re-heating).