Vegan Butternut Mac Cheese recipes
Ingredients
- 8 ounces gluten-free macaroni noodles
- 1 tablespoon kosher salt
- 1 tablespoon extra virgin olive oil
- 4 cups (1 pound 3 ounces) cleaned and cubed butternut squash
- 1 1/4 cups unsweetened almond milk or non-dairy milk of choice
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/4 of a large onion, sliced
- 2 cloves of garlic, grated on a microplane
- 1 tablespoon dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon ground white pepper
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