if you liked last week's vegan alfredo sauce, this mac & cheese will be right up your alley.
need a super bowl dish? this one is sure to be a crowd pleaser. throw in a baking dish, top with bread crumbs & bake until hot. set the oven on broil for a couple minutes to crsip up the top & serve.
what you need:
1 butternut squash (or any winter squash)
1C unsalted cashews
1C almond milk
¼C nutritional yeast
1T spicy dijon mustard
1 clove garlic
a few dashes of chili powder, garlic powder, turmeric, cayenne
1 box 100% whole wheat pasta (or gluten-free, quinoa, your choice)
1C pasta water, reserved
what to do:
cut butternut squash in half; deseed & peel; cut into small cubes; toss with chopped onion, evoo, s&p & a few dashes each of chili powder, garlic powder, turmeric, cayenne.
roast at 400 for 20mins, tossing halfway through.
boil water for pasta & cook; reserve 1C of pasta water when it’s done & put off to the side.
in a vitamix or high-powered blender, blend: cashews, roasted squash/onion, almond milk, nutritional yeast, mustard, clove of garlic, lemon, s&p & a few dashes each of chili powder, turmeric, cayenne.
add some pasta water to blender if sauce is too thick.
toss sauce with pasta.
sprinkle a little bit of paprika on top & serve.
optional: add additional veggies like roasted or sautéed broccoli, mushrooms, spinach or green beans to the mix.
if you try this recipe, let me know what you think or if you made any tasty additions in the COMMENTS below...