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Creamy Vegan Mac & Cheese with Butternut Squash
The tastiest plant-based mac & cheese ready in under 30 minutes! Bob’s Red Mill Nutritional Yeast is the key ingredient, and what gives this dish its yummy, cheesy flavor! Made with Banza's high protein chickpea pasta, this gluten-free mac & cheese is the perfect healthy comfort food.
Vegan, Gluten-Free, High Protein
Serves 4
Ingredients
1½ Tablespoons olive oil, divided
2 Cups cubed butternut squash
1 Package elbow pasta
½ Cup green peas (optional)
1 Small yellow onion, diced
2 Cloves garlic
â…“ Cup vegetable broth
â…“ Cup almond milk
½ Cup Bob’s Red Mill Nutritional Yeast
1 Teaspoon paprika
½ Teaspoon garlic powder
1 Cup raw cashews, soaked in boiling water for at least 20 minutes to soften
Fresh parsley, for serving (optional)
Directions
1. Preheat the oven to 400℉. Line a baking sheet with parchment paper and add the cubed squash. Drizzle with 1/2 tablespoon of the olive oil. Season with salt and pepper and bake for 15-20 minutes -- or until fork tender. Cook the elbow pasta according to package directions, and add the frozen peas for the last 2-3 minutes of cooking time. Strain and set aside.
2. In a medium pot over medium-high heat, add the remaining tablespoon of olive oil. Add the onion and cook until softened and translucent -- about 5-6 minutes, stirring often. Add the garlic and cook for an additional minute, just until fragrant. Add the vegetable broth, almond milk, nutritional yeast, paprika, and garlic powder. Stir well and bring to a simmer.
3. Transfer the mixture to a blender and add the cashews and roasted butternut squash. Blend until smooth and season with salt and pepper to taste.
4. Add the sauce back to the pot and stir in the cooked peas and elbow pasta. Cook over low heat for 5-10 minutes, just to warm through. Season with more salt and pepper if necessary, and serve with a sprinkle of fresh parsley if desired.
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TIP OF THE WEEK
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