"What a creative way to make a creamy and delicious mac n cheese without the cheese! I'm totally fascinated by this recipe." -Stephanie
– 1 (12-ounce) bag elbow macaroni – ½ cup cashews, soaked and drained – ½ cup water – 1 cup roasted butternut squash – 1 tablespoon nutritional yeast – 1 tablespoon lemon juice – 1 teaspoon dijon mustard – ½ teaspoon onion powder – ½ teaspoon garlic powder – ¼ teaspoon paprika – ⅛ teaspoon turmeric – Salt and pepper, to taste
Cook macaroni al dente. Once cooked, reserve at least ½ cup pasta water then strain. Pour noodles back into the pot and set aside.
Meanwhile in a blender, blend cashews and water until combined. Add i remaining ingredients, and blend until completely smooth.
Add the butternut squash sauce to pot with cooked pasta and stir to coat. Add reserved pasta water while stirring, until desired consistency is reached.
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