VEGAN BUTTERNUT SQUASH MAC AND CHEESE #vegan #dinner #healthy #lunch #butter

This veggie lover butternut squash macintosh and cheddar is sound solace nourishment at it's ideal! Loaded up with healthy and normal fixings like butternut squash, cashew milk, this dish will fill your paunch and warm your spirit!

Who doesn't cherish a decent macintosh and cheddar formula with a contort? I regularly make my prepared Jalapeno Popper Mac and Cheese or my Buffalo Cauliflower Mac and cheddar, however once Fall moves around I'm tied in with fusing Fall flavors like squash, sage and nutmeg into my macintosh and cheddar!

Who doesn't adore a decent macintosh and cheddar formula with a curve? I frequently make my prepared Jalapeno Popper Mac and Cheese or my Buffalo Cauliflower Mac and cheddar, however once Fall moves around I'm tied in with consolidating Fall flavors like squash, sage and nutmeg into my macintosh and cheddar!

Set up the "cheddar sauce" by mixing the squash, cashews and flavoring in a rapid blender until smooth, at that point empty the cheddar sauce into a pot and warmth it up on medium-high warmth until it goes to a light bubble and starts to thicken.

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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. 

Source : bit.ly/2Qrjeje

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