Macaroni and No Cheese (WFPBNO)

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Dinner Lunch

Prep Time

20 minutes

Prep Notes

This is a great kid-friendly recipe. The cheese sauce is butternut squash and cashew-based, which gives it a slightly sweet flavor. I typically put peas in this dish but have also been known to add onion, spinach, or even a few mushrooms.

Cooking Time

40 minutes

Yields

6 servings

Ingredients

1 cup cooked and mashed butternut squash

1/4 cup raw cashews

1-1/2 cups nondairy milk

2 tablespoons cornstarch 1/4 cup nutritional yeast flakes

2 tablespoons Dijon mustard

3/4 teaspoon garlic powder

1/2 tablespoon lemon juice

1/2 teaspoon sea salt

1/4 teaspoon black pepper

12 ounces macaroni noodles (brown rice or whole wheat)

1 cup peas

1/2 cup panko bread crumbs

Directions

Preheat oven to 350 dF
Place the cooked butternut squash, cashews, milk, cornstarch, nutrition al yeast, Dijon, garlic powder, lemon juice, salt, and pepper in a Vitamix or other high-powered blender. Blend until smooth and creamy.
Transfer to a saucepan over medium heat and whisk until thickened. If you prefer it thinner, add water.
Cook the pasta noodles according to the package directions.
Combine the pasta noodles, sauce, and peas in a casserole dish, and sprinkle with the panko bread crumbs.
Bake, uncovered, for 20-30 minutes, or until golden brown and bubbly.

Notes

Hints:

Using frozen butternut squash or pre-cut fresh is a huge time-saver. If you buy more pre-cut fresh than you need, divide into 1 cup amounts and freeze!
It's a good idea to soak your cashews for a few hours and rinse if you do not have a high-powered blender such as a Vitamix. This will help give you creamier results.
You can add other vegetables such as spinach or broccoli.
Try adding Mexican Spice Blend (page 147) to the sauce and green chiles and red kidney beans to the macaroni--now you have a chili mac dish!

Credit

Plant Pure Nation

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