Finally. A Mac n' Cheese that is vegan, gluten-free and dairy-free! This recipe uses a devious blend of roasted butternut squash, onion, garlic, cashews and nutritional yeast. Comfort food at it's healthiest and kid-approved! —That Clean Life
Butternut Squash (peeled, seeded and sliced into 1 inch cubes)
Place butternut squash, sweet onion and garlic cloves in a large mixing bowl. Add olive oil, season with a bit of sea salt and pepper and mix well. Transfer onto a large foil-lined baking sheet. Roast in the oven for 30 minutes.
Now let’s make the "breadcrumbs". In a food processor, combine the almonds, garlic powder and onion powder. Pulse until almonds are coarsely chopped. Set aside.
In a blender, add cashews, nutritional yeast and sea salt. Add 1 cup water and blend until a creamy consistency forms. Now add in the roasted butternut squash and onion mix and blend until smooth.
Reduce oven to 350.
Bring a large pot of water to a boil and cook brown rice macaroni as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.
In a large bowl, mix together cooked macaroni and ‘cheese’ sauce. Toss until well coated then transfer into a casserole dish. Top with almond bread crumbs and bake in the oven at 350 for 20 minutes.
Remove from oven. Let cool for 10 minutes. Spoon into bowls. Devour.