- 1 cup cooked butternut squash (or 1 cup cooked sweet potatoes)
- ¼ cup raw cashews (for nut-free option replace cashews with ½ cup hemp seeds)
- 1 ½ cups nondairy milk
- 2 tablespoons cornstarch
- ¼ cup nutritional yeast flakes
- 2 tablespoons Dijon mustard
- ¾ teaspoon garlic powder
- ½ tablespoon lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 12 ounces macaroni noodles (brown rice or whole wheat)
- 1 cup peas, frozen or fresh
- ½ cup panko bread crumbs
- Optional Garnish: ½ teaspoon smoked paprika
- Preheat oven to 350°F.
- Place the cooked butternut squash, cashews, milk, cornstarch, nutritional yeast flakes, Dijon mustard, garlic powder, lemon juice, salt, and pepper in a Vitamix or other high-powered blender. Blend until smooth and creamy.
- Transfer to a saucepan over medium heat and whisk until thickened. If you prefer it thinner, add water.
- Cook pasta noodles according to the package directions.
- Combine the pasta noodles, sauce, and peas in a casserole dish, and sprinkle with the panko bread crumbs and optional smoked paprika.
- Bake, uncovered for 20-30 minutes, or until golden brown and bubbly.
✏️ Tips & Hints
Using frozen butternut squash Is a huge time-saver.
It’s a good idea to soak your cashews for a few hours and rinse if you do not have a high-powered blender such as a Vitamix. This will help give you creamier results.
You can add other vegetables such a spinach or broccoli.
Try adding A Mexican spice blend to the sauce along with green chiles and red kidney beans to the macaroni – now you have a chili mac dish!