Plant-Based Mac N' Cheese

Plant-Based Mac N’ Cheese

Ingredients:

2 cups butternut squash, peeled and cubed

½ yellow onion, chopped

1 tbsp. avocado oil

salt and pepper

1 box gluten-free pasta

½ cup reserved pasta water

¼ cup raw cashews, soaked for 2 hours and strained

⅓ cup nutritional yeast

1 tbsp. lemon juice

1 clove garlic, chopped

½ tsp. dijon mustard

¼ tsp. garlic powder

1 tsp. salt

⅛ tsp. black pepper

⅛ tsp. sweet paprika

⅛ tsp. nutmeg

Directions:

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Place squash and onion on the sheet, drizzle with the avocado oil, and sprinkle with salt and pepper. Bake for about 20 minutes until squash is tender.

Cook your pasta according to the instructions on the box. Reserve ½ cup of the pasta water before straining.

When squash and onions are done, combine them along with all other ingredients into a blender and blend until smooth. If the texture is too thick, add in a little vegetable broth or water to thin.

Return your pasta to the pot and our in cheese sauce. Stir to coat and serve.