Happy Earth Day! Why not celebrate by eating bounty from the Earth. This easy vegan mac & cheese is packed with butternut squash. It’s hearty and delicious and doesn’t use ANY animal products. Enjoy!
INGREDIENTS
3/4 cups RAW CASHEWS
1 cup NON-DAIRY MILK (I used cashew milk)
3 cloves GARLIC
7 tbsp NUTRITIONAL YEAST
1/2 tsp DIJON MUSTARD
1 tbsp LEMON JUICE
1 tbsp CINNAMON
3.5 cups ROASTED BUTTERNUT SQUASH, cubed
1 large box PASTA
a handful of BREADCRUMBS
DIRECTIONS
Bring a pot of water to boil and add in the pasta.
Meanwhile, in a blender or food processor combine cashews, non-dairy milk, garlic, nutritional yeast, dijon mustard, lemon juice, and cinnamon. Blend until smooth. Then add butternut squash and continue to blend.
By now the pasta should be cooked. Strain and set aside. Add the ‘cheese’ sauce into a saucepan and warm over low heat for a couple of minutes, constantly stirring. Once that is warm, mix in the cooked pasta. Serve topped with breadcrumbs.
