Butternut Squash Mac and Cheese

A nutrient-dense, dairy-free spin on classic mac and cheese.

Prep Time – 15 minutes (plus 1-2 hours for cashews to soak)
Cook Time – 35 minutes
Servings – About 6

· 1/2 cup raw cashews soaked in hot water for at least 1 hour

· 3/4 cup roasted carrots

· 2 tbsp nutritional yeast

· 1/2 cup chicken bone broth

· 1/2 cup unsweetened nut milk of choice

· 1/2 tsp garlic powder

· 1/4 tsp paprika

· 1/4 tsp cayenne (optional)

· Salt and pepper to taste

· 1-2 tbsp avocado oil

· 1 16oz package GF pasta of choice

Place cashews in a glass bowl or measuring cup. Bring several cups of water to a boil in a small pot or tea kettle and pour over cashews. Allow to soak for at least 1 hour.
Meanwhile, preheat the oven to 400 degrees F.
Chop carrots into bite-sized pieces. Place on a parchment-lined baking sheet, toss with avocado oil, salt, and pepper, and roast for about 20 minutes or until tender.
After cashews are done soaking, drain and rinse them and add to a blender with the roasted carrots, bone broth, nut milk, nutritional yeast and spices. Blend until smooth and creamy. If the mixture is too thick, add more broth. If it’s too thin, add more roasted carrots. Taste and adjust seasonings as needed.
Prepare pasta according to the package instructions.
Mix the sauce with the cooked pasta. Optional – add in peas or steamed broccoli.
Top pasta with vegan parmesan. Enjoy!

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