Vegan Butternut Squash Mac N Cheeze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 1/2 cups butternut (or acorn) squash2/4 cup raw cashews1 cup non dairy milk (I use unsweetened original almond milk)3 garlic cloves1 tbsp. fresh lemon juice2 tsp. kosher salt6 tablespoons Nutritional Yeast1/2 tsp. italian seasoning1/2 tsp. Tumeric Pasta (I used whole wheat elbows)Bread crumbs (plain)Paprika (about 1 tbsp)
1. Preheat oven to 350F and line a baking sheet. In a bowl, season chopped squash with some oil (~1 tsp) and kosher salt (couple pinches) and stir. Add to baking sheet and roast in oven for 40 minutes, flipping once half way through baking.
2. Assemble your cheeze sauce ingredients (cashews, non-dairy milk, garlic, lemon, salt, nutritional yeast, pepper, mustard, seasonings) and add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the rest of the cheese sauce ingredients and process until smooth. Leave the sauce in the processor as you will be adding the squash.
3. Cook your pasta according to package directions.
4. When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time.
5. Drain and rinse pasta with cold water. Now add the pasta back into the same pot and add your desired amount of cheeze sauce on top. Stir well. Add in any desired mix-ins like peas or broccoli.
6. Pour whole mixture into a casserole dish. Cover with bread crumbs and paprika (to taste/desired level). Cook on 350 degrees for about 20 minutes, or until bread crumbs are slightly browned.
**Adapted from a recipe originally found https://ohsheglows.com/2011/03/10/butternut-squash-mac-n-cheeze-two-ways/
Serving Size: Makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user NS4187.
2. Assemble your cheeze sauce ingredients (cashews, non-dairy milk, garlic, lemon, salt, nutritional yeast, pepper, mustard, seasonings) and add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the rest of the cheese sauce ingredients and process until smooth. Leave the sauce in the processor as you will be adding the squash.
3. Cook your pasta according to package directions.
4. When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time.
5. Drain and rinse pasta with cold water. Now add the pasta back into the same pot and add your desired amount of cheeze sauce on top. Stir well. Add in any desired mix-ins like peas or broccoli.
6. Pour whole mixture into a casserole dish. Cover with bread crumbs and paprika (to taste/desired level). Cook on 350 degrees for about 20 minutes, or until bread crumbs are slightly browned.
**Adapted from a recipe originally found https://ohsheglows.com/2011/03/10/butternut-squash-mac-n-cheeze-two-ways/
Serving Size: Makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user NS4187.
Nutritional Info Amount Per Serving
- Calories: 1,839.7
- Total Fat: 56.1 g
- Cholesterol: 0.0 mg
- Sodium: 5,137.2 mg
- Total Carbs: 285.4 g
- Dietary Fiber: 48.9 g
- Protein: 73.4 g
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