Recipe: Creamy Vegan Butternut Squash Mac 'n' Cheese

Ingredients:

• 2 cups elbow macaroni (or any pasta of your choice)
• 3 cups butternut squash, peeled and cubed
• 1 cup raw cashews, soaked in hot water for 1 hour
• 1/2 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon turmeric powder (for color)
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)
• Fresh parsley, chopped (for garnish)

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.