Sorry for the mic issues at the end, I promise I’ll eventually get it together. Also, don’t mind me reading my notes…. mommy brain is super real. 🙂
Creamy Mac and Cheese
2 cups butternut squash cut into ½ inch cubes
¼ cup raw cashews
¾ cup water
2 cloves garlic
2 tbsp. nutritional yeast
1 tbsp. fresh lemon juice
½ tsp. onion powder
½ tsp. smoked paprika
¼ tsp. chili powder
1 tsp. sea salt
1/8 tsp. liquid smoke
hot sauce to taste
1 package vegan macaroni
6 tablespoons Earth Balance spread
2 cups Daiya© pepper jack-style cheese, ½ cup separated
2 cups Daiya cheddar-style cheese, ½ cup separated
1 ½ cup almond milk
½ cup vegan breadcrumbs
Place cashews in a small bowl, cover with water and allow to soak overnight or for at least 4 hours.
Preheat oven to 425° and line baking sheet with parchment paper. Spread out squash on sheet and drizzle with oil. Toss to coat. Sprinkle with salt. Roast for 20 minutes. Flip and roast for another 20 minutes until fork tender. Let cool.
Reduce oven temperature to 350°.
Add the soaked cashews, water, nutritional yeast, lemon juice, onion powder, paprika, chili powder and 2 cups of the cooked squash into a high-speed blender. Blend on high until smooth. Add salt, liquid smoke and hot sauce to taste and blend again.
Cook pasta according to package directions. Rinse with cold water and set aside.
In a large pot, melt the earth balance butter. Add your cheese sauce and almond milk and stir until it’s consistency becomes soupy. Add Daiya cheeses and allow to melt until cheese becomes gooey and melted and creamy, continuously stirring.
Add drained pasta and combine until evenly mixed.
Transfer to a baking pan and distribute evenly. Top with breadcrumbs evenly. Cover with foil and bake for 45 minutes until cheese begins to bubble. Remove foil and bake another 10-15 minutes. Allow to cool. Enjoy!