Vegan Butternut Squash Mac & Cheese

October 07, 2016

So creamy you will never guess it’s a healthy, vegan mac and cheese! Use butternut squash noodles to keep it gluten and grain free and only 6 ingredients!

1 Tbsp + 1 tsp Extra-virgin olive oil, divided
1/2 Cup Onion, diced
2 Small Butternut squash, peeled, seeded and spiralized with Blade B. (This is about 4 lbs of squash total before prepping, or just over 1 1/2 lbs once peeled and seeded)
1 Cup Roasted salted cashews, soaked in water overnight (140g) * (read notes)
6-7 Tbsp Nutritional yeast, to taste **
6 Tbsp Unsweetened almond milk
1 - 1 1/4 tsp Salt, or to taste ***
Generous pinch of pepper

Heat 2 tsp of the olive oil up in a VERY large pan on medium/high heat, reserving the rest of the oil for later. Add in the diced onions and cook, stirring frequently until golden brown and soft. Add them...
See the full directions on my site

Nutritions

Calories
133

Sodium
29mg
1% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
17g
6% DV

Fiber
6g
27% DV