Plant-Based Butternut Squash Mac And Cheese

cashew butter dairy free gluten free nut butters vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Pepper Bowl. 

Give your mac and cheese a more nourishing fall-flavored twist!!

We’ve added butternut squash for a creamier, flavorful and healthier version of traditional mac and cheese. Made with all plant-based ingredients including fresh cashew butter made in the NutraMilk, this is delicious!

INGREDIENTS

For the sauce

  • 3 tbsp. cashew butter made with the NutraMilk
  • ¼ cup warm water for soaking cashew nuts
  • 2 cup butternut squash cubes
  • 2 cups water for cooking butternut squash
  • 1 tablespoon olive oil
  • ¼ cup yellow onion chopped
  • ½ teaspoon salt

For the mac and cheese

  • 1 cup multi-grain macaroni
  • 1 tbsp. olive oil
  • 1 tbsp. garlic minced
  • ⅓ cup coconut milk
  • 11/2 tbsp. nutritional yeast
  • 1 tsp. salt or as required
  • 1 tsp. whole black pepper crushed
  • 1 tbsp. basil leaves fresh or dried

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

Making cashew butter

  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.

For the sauce

  • Remove the skin of the butternut squash and cut them into small cubes.
  • In a pan, add a tablespoon of olive oil. Then add chopped yellow onion.
  • In low heat, saute until it turns golden brown.
  • Now add butternut squash cubes, salt and two cups of water.
  • Cook until it turns soft and tender.
  • Drain and set aside to cool down to the room temperature.
  • In a blender add this mixture and cashew butter.
  • Puree until it becomes silky in texture. And set aside.

For the mac and cheese

  • Cook multi-grain or gluten-free elbow pasta as per the package instructions. Drain and set aside.
  • In the same pan, add a tablespoon of olive oil, minced garlic. Cook for 1 minute.
  • Stir in the puree. And cook it until it thickens.
  • Then coconut milk, cooked pasta, nutritional yeast, and salt.

  • Cook it until it reaches desired consistency. Adjust the thickness with coconut milk if needed.
  • Sprinkle crushed pepper and fresh basil. And serve hot.



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