Cooked - Vegan Butternut Pumpkin Mac And Cheese

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Butternut Pumpkin Mac And Cheese

4.0

½ cup raw cashews, soaked in water overnight then drained

1 ½ cups water

1 cup cooked butternut squash, cut into cubes

3 tbsp nutritional yeast

2 garlic cloves

1 tbsp lemon juice

½ tsp onion powder

⅛ tsp nutmeg

Pinch cayenne pepper

1 tsp dijon mustard

Salt & pepper to taste

2 cups dried macaroni or noodle of choice (use gluten-free if needed)

¼ cup pasta water (*once the pasta is done cooking, save ¼ of the water.)

Fresh herbs to top (optional)

Place the cashews and water in a high-speed blender and blend until smooth and creamy (will take about 1 minute.)
Add the butternut squash, nutritional yeast, garlic clove, lemon juice, onion powder, nutmeg, cayenne, dijon and salt and pepper to the blender and blend until smooth and creamy. Taste and adjust seasoning if needed.
Cook the macaroni according to package directions. Reserve ¼ cup pasta water, then drain and set aside.
Pour the butternut squash “cheese” sauce into a pot and bring to a light boil on medium-high heat for 1-2 minutes until the sauce thickens slightly.
Add the macaroni and pasta water to the pot and mix everything together.
Serve immediately.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍝Pasta

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 81 weeks ago

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