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Macaroni and No Cheese

What You'll Need


1 cup cooked butternut squash

¼ cup raw cashews

1 ½ cups plant-based milk

2 Tbsp cornstarch

¼ cup nutritional yeast flakes

2 Tbsp Dijon mustard

¾ tsp garlic powder

1 ½ tsp lemon juice

½ tsp sea salt

¼ tsp black pepper

12 oz macaroni noodles (brown rice or whole wheat)

1 cup peas, frozen or fresh

½ cup whole grain bread crumbs

½ tsp smoked paprika (optional garnish)


How to Make It


1 Preheat oven to 350 degrees F.

2 Place the cooked butternut squash, cashews, milk, cornstarch, nutritional yeast flakes, Dijon mustard, garlic powder, lemon juice, salt, and pepper in a high-powered blender. Blend until smooth and creamy.

3 Transfer to a saucepan and cook over medium heat. Whisk until thickened. If you prefer a thinner sauce, add a bit of water.

4 Cook pasta noodles according to package directions.

5 Combine the pasta noodles, sauce, and peas in a casserole dish, and sprinkle with the bread crumbs and optional smoked paprika.

6 Bake uncovered for ~20 minutes, or until golden brown and bubbly.

Cooking Tips

For a nut-free option, replace cashews with ¼ cup rolled oats or ½ cup hemp seeds.

Using frozen butternut squash is a huge time saver.

Try substituting 1 cup cooked sweet potato for the butternut squash.

It’s a good idea to soak your cashews for a few hours and rinse them if you do not have a high-powered blender such as a Vitamix. This will help give you creamier results.

You can add other vegetables such as spinach or broccoli.

Try adding a Mexican spice blend to the sauce along with green chiles and red kidney beans to the macaroni for a chili mac dish.

Copyright 2020 Center for Nutrition Studies. All rights reserved.

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