This Vegan Butternut Squash Mac and Cheese is creamy and dairy and nut-free! Great for meal prepping and freezer batching.
Ingredients
2cups peeled and roasted butternut squash
¼cupnon-flavored dairy-free milk
1tbsp extra virgin olive oil
½tsponion powder
½tspgarlic powder
1tspdijon mustard
4tbspnutritional yeast
1tbsplemon juice
8ozpasta of your choice
Fresh parsley for garnishoptional
Directions
Preheat oven to 350F. Halve 1 large or 2 small butternut squashes and place them on a baking sheet flesh side up. Drizzle some oil over the squash, and season with a bit of salt and pepper. Roast for 45-50 minutes, or until the squash is golden brown and/or tender.
Cook the pasta according to package directions.
While pasta is cooking, Place the roasted squash in a blender/food processor with the rest of the ingredients (except the pasta) and blend until smooth.
Strain your pasta, and place back in the pot. Pour the cheese mixture on top and stir until evenly coated.