Add in another cup of vegetable stock and blend until you have a smooth sauce. When the butternut squash has roasted, add it to the blender jug on top of your cashew sauce. 15 minutes before the butternut is finished roasting, cook and drain your pasta. Add raw cashews, nutritional yeast, garlic powder, onion powder, dijon mustard, lemon juice and 1 cup of vegetable stock to the blender jug and blend until smooth. Spread it out evenly in a roasting pan or parchment lined baking tray and roast in the oven at 390☏ (200☌) for 35 minutes.Add peeled and cubed butternut squash to a mixing bowl along with olive oil, crushed garlic, smoked paprika, sea salt, black pepper and cayenne pepper and toss together well. This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. Once your butternut squash is roasted, it’s just a case of blending up your sauce, mixing it with your pasta and dinner is served.Īnd of course if you love a good mac and cheese recipe then check out our classic baked vegan mac and cheese! How To Make Vegan Butternut Squash Mac and Cheese The hardest part is waiting for the butternut squash to roast in the oven. Cheesy, saucy, creamy, rich and satisfying.Īnd you will seriously not believe how cheesy this is! But oh my – it is. This vegan butternut squash mac and cheese is everything you want it to be. This vegan butternut squash mac and cheese is rich, creamy and super cheesy! It’s also so easy to make and the perfect comfort food.
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