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.
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.
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