Ingredients:

  • 2 lb butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup raw cashews, soaked in hot water for 30 mins
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup unsweetened almond milk
  • 1/4 tsp smoked paprika
  • 1 lb elbow macaroni
  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). Toss 2 lb cubed butternut squash with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a sheet pan.
  2. Roast for 20 minutes until the edges are mahogany colored and tender. Note: Don't overcook or they'll turn to mush before blending.
  3. Drain the soaked cashews.
  4. Add roasted squash, cashews, 1/4 cup nutritional yeast, 1 tbsp lemon juice, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, and 1/2 cup almond milk to a blender.
  5. Blend on high until completely smooth.
  6. Boil 1 lb elbow macaroni in salted water until al dente.
  7. Drain the pasta and return it to the pot over low heat.
  8. Pour the Vegan Butternut Squash Mac and Cheese Sauce over the pasta.
  9. Toss with 1 tbsp olive oil until every noodle is coated and steaming.