Description
Creamy dairy-free butternut squash macaroni and cheese!
Ingredients
Scale
- 1 box Banza Pasta or pasta of choice
- 2 cups butternut squash cubes
- 1 1/2 cup low sodium vegetable stock
- 1/4 cup cashews
- 1/4 cup nutritional yeast
- sage leaves
- 1 tsp onion powder
- 1 tsp garlic powder
- salt
- paprika
Instructions
- Cook pasta according to instruction on box.
- Simmer 1 cup vegetable stock with 2 cups butternut squash and sage for 15 minutes.
- Blend cashews, nutritional yeast, onion and garlic powder.
- Once butternut squash is done, remove sage and transfer liquid and butternut into blender with cashew nutritional yeast blend. Add 1/2 cup vegetable stock and keep blending.
- Return sauce to sauce pan on low heat and add cooked pasta.
- Plate and stop with paprika and/or blended cashew “cheese”.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
Nutrition
- Calories: 287
- Fat: 6
- Carbohydrates: 46
- Fiber: 10
- Protein: 18