Macaroni and No Cheese (Plant Pure Nation)

Ingredients:

1 cup cooked and mashed butternut squash
1/4 cup raw cashews
1 1/2 cup nondairy milk
2 Tbls cornstarch (I used wheat flour.  I didn't have cornstarch!)
1/4 cup nutritional yeast
2 Tbls. Dijon mustard
3/4 tsp. garlic powder
1/2 Tbls lemon juice
1/2 tsp sea salt
1/4 tsp black pepper
12 ounces macaroni noodles (brown, rice or whole wheat)
1 cup peas
1/2 cup panko bread crumbs

Instructions:

Preheat oven to 350 degrees.

Place the cooked butternut squash, cashews, milk, cornstarch, nutritional yeast, Dijon, garlic powder, lemon juice, salt, and pepper in the blender.  If you don't have a high powered blender, you will have to soak your cashews for at least 30 minutes.  Blend until smooth and creamy.

Transfer to a saucepan over medium heat and whisk until thickend.  If you prefer it thinner, add water.  (I totally missed this step!  LOL  Mine was pretty thick, but it was perfect!)

Combine the pasta noodles, sauce, and peas in a casserole dish, and sprinkle with the panko bread crumbs.

Bake, uncovered, for 20-30 minutes, or until gold brown and bubbly.




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