Feel free to add sautéed spinach, roasted cherry tomatoes, or your favorite vegan protein for an extra burst of flavor.
Feel free to add sautéed spinach, roasted cherry tomatoes, or your favorite vegan protein for an extra burst of flavor.
Ingredients:
Instructions:
Step 1: Prepare Butternut Squash
Peel and cube the butternut squash. Steam or boil until fork-tender, about 10-12 minutes. Set aside.
Step 2: Cook Pasta
Cook the pasta according to package instructions until al dente. Drain and set aside.
Step 3: Blend Cashew Cream
In a blender, combine soaked cashews, nutritional yeast, almond milk, minced garlic, lemon juice, Dijon mustard, turmeric powder, salt, and pepper. Blend until smooth and creamy.
Step 4: Combine Sauce and Squash
Add the cooked butternut squash to the cashew cream sauce in the blender. Blend again until smooth and velvety.
Step 5: Mix Pasta and Sauce
In a large mixing bowl, combine the cooked pasta with the creamy butternut squash sauce. Toss until the pasta is evenly coated.
Step 6: Optional Breadcrumb Topping
For an added crunch, transfer the mac 'n' cheese to a baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for 15-20 minutes until golden brown.
Step 7: Garnish and Serve
Once done, garnish with fresh chopped parsley. Serve your creamy vegan butternut squash mac 'n' cheese hot.
Step 8: Enjoy!
Indulge in the creamy, savory goodness of this vegan comfort food that's both flavorful and health-conscious.
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