Butternut Squash Mac & Cheese

I have made many a vegan mac and cheeses in my life….but none compare to this one.

There are some dishes that I make over and over again, and just adjust them slightly every time I prepare them. After awhile, they finally become nonadjustable and reach a certain point of perfection. Though I love the cauliflower and white bean version of my mac dish, this one takes the cake. Or the cheese? Takes the cheese? I don’t know, all I know for sure is that this version is AWESOME.

I realized only cooked carrots create the perfect cheese color. Though the turmeric and nutritional yeast always help. I discovered that regular white potatoes make for a thicker texture, though the soaked cashews are still important. And the squash adds both color and flavor, rounding out this whole bunch of amazingness. 

Go make some….NOW!

1 lb organic curly pasta, cooked (shells or elbows are best)

3 cups cubed butternut squash

1 cup cubed potato, peeled

½ cup chopped carrots

1  1/2 cups yellow onion, chopped

1 ½ cups coconut milk

¾ cup soaked cashews

½ cup nutritional yeast

2 cloves garlic

2 tbsp Dijon mustard

2 tsp brown rice miso

2 tsp sea salt

1 tsp all-purpose seasoning

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp turmeric 

Roasted broccoli or cooked peas (optional)

Breadcrumbs and fresh parsley for topping (optional)

• Boil butternut squash, carrots, potatoes and onion until tender
• Meanwhile, roast broccoli at 400 degrees for 15 minutes
• Strain veggies once cooked, then add to blender
• Add all remaining ingredients to blender and blend until smooth and creamy
• Pour sauce over pasta and stir-add in broccoli and/or peas and top with breadcrumbs and parsley, if desired