VEGAN BUTTERNUT SQUASH MAC AND CHEESE
Vegan.
Provided by Adam Thomas
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 1h23m
Yield 4
Number Of Ingredients 12
Steps:
- Place cashews in a bowl with hot water to cover; soak for 30 minutes. Drain.
- Combine butternut squash and onion in a pot with water to cover by an inch. Bring to a boil. Reduce heat to medium; simmer until tender, about 15 minutes.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 1/4 cup of the cooking liquid; drain the rest. Place macaroni back in the pot.
- Combine the cashews, squash, onions, and reserved cooking liquid in a blender. Add lemon juice, salt, mustard, garlic powder, black pepper, paprika, nutmeg, and turmeric. Blend until completely smooth. Pour sauce into the pot of macaroni and stir to coat. Warm through if needed.
Nutrition Facts : Calories 396 calories, Carbohydrate 74.3 g, Fat 5.4 g, Fiber 4.4 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 675.5 mg, Sugar 4.8 g
SLOW COOKER VEGAN BUTTERNUT SQUASH MAC RECIPE BY TASTY
Here's what you need: butternut squash, medium white onion, raw cashews, nutritional yeast, garlic, dried rosemary, nutmeg, olive oil, mustard, salt, vegetable stock, elbow macaroni, fresh parlsey
Provided by Merle O'Neal
Categories Sides
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
- Peel the skin off of the squash. It should come right off! Slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
- In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
- Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
- Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
- Pour the sauce over the cooked macaroni and stir well.
- Serve garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 727 calories, Carbohydrate 100 grams, Fat 29 grams, Fiber 7 grams, Protein 14 grams, Sugar 13 grams
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