Vegan Mac and Cheese with Butternut Squash

Ingredients

• 8 oz macaroni
• 2 cups butternut squash
• 1 cup nutritional yeast
• 1 cup raw cashews
• 1 cup unsweetened almond milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Peel and cube the butternut squash into small pieces, about 1-inch cubes.

3. 3

   Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender.

4. 4

   While the butternut squash is roasting, bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.

5. 5

   In a blender, combine the roasted butternut squash, nutritional yeast, soaked cashews (soaked in water for at least 4 hours), almond milk, garlic powder, onion powder, paprika, salt, and black pepper.

6. 6

   Blend on high until the mixture is completely smooth and creamy, about 1-2 minutes. If the sauce is too thick, add a little more almond milk to reach your desired consistency.

7. 7

   In the pot used for the macaroni, combine the cooked macaroni and the butternut squash cheese sauce. Stir well to coat all the pasta.

8. 8

   Serve immediately, garnished with fresh parsley and additional paprika if desired.