Butternut squash+cashew mac and cheese

You can check out the original recipe at Oh Dear Drea!

My adapted version, which I shared in my demo, is down below.

Ingredients:
1/2 small red or yellow onion – chopped or thinly sliced
1 cup (~2 medium) carrots – roughly chopped
1 cup butternut squash – roughly chopped/cubed
1 1/2 yellow-flesh potatoes – peeled & roughly chopped/cubed
1/2 cup raw cashews (raw, whole or pieces)
1 cup nutritional yeast flakes
2 tablespoons olive oil or vegan butter
1 tablespoon lemon juice
1 to 2 cloves garlic
a pinch of turmeric (optional, mostly for coloring)
salt & pepper to taste
1 package (12-16 ounces) of your favorite pasta
Note: I start making the sauce in a separate pot as soon as I set the pasta water on to boil. If you want to use the same pot for everything, start making the sauce when you drain your pasta.
Directions:
Prepare pasta as directed on package, and set aside.
In a large, heavy bottomed pot, warm a teaspoon or two of olive oil over medium heat. Add the onion and saute, stirring occasionally, until softened and beginning to brown.
Add to the pot: the potato, carrots, and butternut squash. Fill with enough water to slightly cover the vegetables and bring to boil. Add a generous amount of salt. Once boiling, lower heat and simmer until all the vegetables are soft (about 10- 15 minutes, depending on the size of your vegetables)
While your vegetables are simmering, combine and blend: cashews, oil/butter, garlic, lemon juice, and turmeric. You want to make sure to puree the cashews first because you want them as smooth as possible. Add a bit of the simmering vegetable water to add moisture, if necessary. Blend blend blend. Slowly, begin to add nutritional yeast and a bit more of the vegetable water and continue pureeing. Once the vegetables are ready, begin blending them into the sauce. Add more of the vegetable water, as necessary. Don’t just pour everything in all at once. Patience and step taking is key so that you are left with a creamy mixture, and not creamy vegetable soup. Only add water in as necessary. Once everything has been mixed and your “cheesy” sauce has been made, add salt and pepper to taste. Combine sauce and pasta, serve hot, and enjoy. :)
Recipe printed with permission from Oh Dear Drea
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