Vegan Butternut Squash Mac and Cheese
Serves 5
15 mins prep
55 mins cook
70 mins total
A satisfying vegan version of classic mac and cheese, using butternut squash, cashews, onion, and garlic for a creamy, comforting meal. Ideal for those seeking a dairy-free alternative.
0 servings
Soak cashews in equal parts water overnight. Preheat oven to 400°F (200°C). On a baking sheet, add cubed butternut squash, chopped white onion, and minced garlic clove. Drizzle with olive oil, cover with foil, and roast for 40 minutes. Meanwhile, boil water and add elbow pasta, cooking for about 10 minutes until al dente. Drain the cashews and blend them in a blender until creamy. Add everything from the baking sheet to the blender and blend until smooth. Add salt and garlic powder to taste. Serve the creamy sauce over the cooked pasta, optionally with steamed broccoli.
