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Vegan butternut squash mac n cheese

This vegan butternut squash mac and cheese is a creamy and flavorful dairy-free alternative. Made with cashews, coconut milk, and nutritional yeast, it's a delicious dish for the whole family. Simply blend the butternut squash and cashews with onion and seasonings to create a silky sauce, then toss with cooked macaroni for a comforting and satisfying meal.

3 tablespoons cashew nuts soaked 1/4 cup warm water for soaking cashew nuts 2 cups butternut squash cubes 2 cups water for cooking butternut squash 1 tablespoon olive oil 1/4 cup yellow onion chopped 1/2 teaspoon salt

INGREDIENTS

1 cup multi-grain macaroni 1 tablespoon garlic, minced 2 tablespoons all-purpose flour 1/3 cup coconut milk 1 1/2 tablespoons nutritional yeast 1 teaspoon salt (or as required) 1 teaspoon whole black pepper, crushed 1 tablespoon fresh or dried basil leaves.

INGREDIENTS

Soak cashew nuts in warm water for 20 minutes. Cut butternut squash into cubes. Saute chopped onion in olive oil until golden brown.

STEP 1

1

Add butternut squash cubes, salt, and water to the pan. Cook until soft. Drain and cool. Blend the cooked squash and soaked cashews until smooth.

STEP 2

2

Cook multi-grain pasta as per instructions. In the same pan, add olive oil, garlic, and flour. Whisk for a minute. Stir in the puree and cook until thickened.

STEP 3

3

Add coconut milk, cooked pasta, nutritional yeast, and salt. Cook until desired consistency. Sprinkle crushed pepper and basil. Serve hot.

STEP 4

4

1. Roasting the butternut squash enhances its natural sweetness and adds depth of flavor. 2. Nutritional yeast adds a cheesy and savory element to the vegan mac n cheese sauce.

COOKING TIPS

1. Vegan Garlic Bread 2. Fruit Salad 3. Vegan Caesar Salad 4. Iced Tea 5. Vegan Brownies

BEST TO ENJOY WITH

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