Vegan Butternut Squash Mac And Cheese #vegan #dinner

Who doesn't love a decent Mac And Cheese recipe with a curve? Fall moves around I'm tied in with joining Fall flavors like squash, sage and nutmeg into my macintosh and cheddar! This macintosh and cheddar is made on the stovetop for a straightforward and tasty recipe that is loaded up with warming Fall enhance.

The butternut squash includes a tasty smoothness and furthermore that excellent orange shading we as a whole know and love in a Mac And Cheese! (That ordinarily originates from orange hued cheddar.) This recipe is completely sans dairy yet at the same time understands that velvety gooey flavor from the natively constructed cashew milk and wholesome yeast in the recipe.

This veggie lover butternut squash Mac And Cheese is sound solace nourishment at it's ideal! Loaded up with healthy and characteristic fixings like butternut squash, cashew milk, this dish will fill your tummy and warm your spirit!

The sauce can be made ahead of time to spare you time in the kitchen when you need to make this recipe. At the point when you're prepared to eat essentially heat up your pasta and include the sauce! This recipe is extraordinary for grown-ups, children and babies. Truly, everybody will love this Mac And Cheese!

Also try our recipe Vegan Pasta Alfredo

A flavorful and sound Mac And Cheese recipe that is rich, heavenly and totally sans dairy!

INGREDIENTS

• 1/2 cup raw cashews, soaked in water overnight then drained 
• 1 1/2 cups water 
• 1 cup cooked butternut squash, cut into cubes
• 3 tbsp nutritional yeast
• 2 garlic cloves
• 1 tbsp lemon juice
• 1/2 tsp onion powder
• 1/8 tsp nutmeg
• pinch cayenne pepper
• 1 tsp dijon mustard  
• salt & pepper to taste
• 2 cups dried macaroni or noodle of choice (use gluten-free if needed) 
• 1/4 cup pasta water (*once the pasta is done cooking, save 1/4 of the water.) 
• Fresh herbs to top (optional) 

INSTRUCTIONS

1. Place the cashews and water in a high-speed blender and blend until smooth and creamy (will take about 1 minute.) 
2. Add the butternut squash, nutritional yeast, garlic clove, lemon juice, onion powder, nutmeg, cayenne, dijon and salt and pepper to the blender and blend until smooth and creamy. Taste and adjust seasoning if needed. 
3. Cook the macaroni according to package directions. Reserve 1/4 cup pasta water, then drain and set aside.
4. Pour the butternut squash “cheese” sauce into a pot and bring to a light boil on medium-high heat for 1-2 minutes until the sauce thickens slightly.
5. Add the macaroni and pasta water to the pot and mix everything together. 
6. Serve immediately. 

Read more our recipe : Vegan Avocado Caprese Pasta Salad

For more details : https://bit.ly/2oK219S