Ingredients
Scale
- 2 cups butternut squash cooked
- 1 cup cashew creme
- 2 tbsp nutritional yeast
- 1/2 tsp dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp cumin
- 1/4 tsp corriander
- 1 tbsp miso paste
- 1/8 tsp smoked paprika (optional)
- 1/4 tsp turmeric powder
- salt to taste
- 1 1/2 cup dry pasta of choice
Instructions
- Prebook the butternut squash. I place it into the oven at 350 for 60 minutes. You can also use a slo cooker or microwave to cook it.
- Cashew creme. Pour boiling water over 1 cup cashews. Let soak for 4-6 hours or right away. It is ok not to wait. Place into a high-speed blender (to be smooth it does need to be a higher power blender). Fill with enough water to cover the cashews plus about 1/4 inch. It is usually around 1/2 cup. Please see the video explanation. Puree on high speed for 1 minute – adding more water if needed.
- Once the squash is cooked and cashew creme is done, can combine all ingredients into a high-speed blender and puree for 1-2 minutes to give a smooth consistency. Can add additional spices for your own flavor.
- We love to top ours with toasted bread crumbs, sauerkraut, hot sauce, or tamarind sauce.
- We also sometimes add steamed greens at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Plantbased, Vegan
- Cuisine: American
Keywords: macncheese, Vegan
