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Healthy Butternut Squash Vegan Mac and Cheese
by Baking Me Healthy

Healthy Butternut Squash Vegan Mac and Cheese

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Servings: 8 servings approximately
Course: Lunch, Main Course, Side Dish
Cuisine: Plant Based, Vegan
Ingredients Equipment Method Notes

Ingredients
  

''Cheese'' Sauce
  • 1 ½ cup raw unsalted cashews* soaked and rinsed
  • 1 can large white beans 230g after draining the liquid was the size of can I used
  • 2 cups oat milk
  • 1 cup butternut squash purée  or freshly roasted and blended butternut squash
  • 1 big or 2 smaller roasted/cooked carrots (can also be raw carrots if you have a strong blender like vitamix)
  • 1 cup Nutritional Yeast
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • freshly ground black pepper
  • sriracha to taste
Macaroni
  • macaroni or other preferred pasta
  • salt for the pasta water
For Serving
  • sprinkles of fried onion on top
  • spinkle of smoked paprika
  • more salt and pepper if needed
  • ketchup optional

Equipment

  • High Speed Blender

Method
 

  1. Bring pasta water to a boil. Add salt and the pasta for the desired amount of portions.
  2. While the pasta is cooking, add all of the sauce ingredients to a high speed blender. Blend until super creamy!
  3. When the pasta has finished cooking, drain. Add the desired amount of sauce for the current portions and keep the leftover sauce and pasta separate. Top the portions with the tasty toppings and enjoy immediately!
  4. Keep the leftovers in air tight containers in the fridge, or freeze the sauce in a freezer safe container.

Notes

*Soak the cashews for a few hours before use. Or, if you have a very effective high speed blender, you can place the cashews in a pot and bring water to a boil. Let the cashews soak for about 15 minutes, then drain and rinse them.