Butternut Squash Macaroni Cheese
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Butternut Squash Macaroni Cheese

Recipe by An Ode to Mung Beans
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 250 g dried pasta

  • 3/4 cup cashews, soaked in water for an hour

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1/2 cup nutritional yeast

  • 1/2 large butternut squash, roasted and cut into small pieces

  • 3 cups soya milk

  • 1 Tbsp cornflour

  • Dash oil

  • Pinch salt

  • Pinch pepper

  • Handful shredded vegan cheese, optional

Directions

  • Cook the pasta according to the package directions.
  • In a food processor, blend the cashews with a little water. Add the onion and garlic powders, nutritional yeast, and squash pieces and blend again.
  • In a medium-sized pan, heat the soya milk, cornflour, and oil. Add to the mixture in the food processor and blend. Add the salt and pepper.
  • Toss the “cheese” sauce with the hot pasta in an oven-proof dish and stir in the shredded vegan cheese, if using.
  • Place under a medium grill until slightly golden.

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