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)
½ onion
1C unsalted cashews
1C almond milk
¼C nutritional yeast
1T spicy dijon mustard
1 clove garlic
½ lemon
evoo
s&p
a few dashes of chili powder, garlic powder, turmeric, cayenne
paprika
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.
serves 4-6
40 min
if you try this recipe, let me know what you think or if you made any tasty additions in the COMMENTS below...