Name: Vegan Mac and Cheese
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound elbow macaroni; 1 cup 1/2-inch diced Yukon gold potato (from about 1 medium); 1/2 cup 1-inch diced onion (from about 1/2 medium); 1/2 cup 1/2-inch diced butternut squash; 1/2 cup raw cashews; 1/3 cup coconut milk; 3 tablespoons nutritional yeast; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1/8 teaspoon cayenne pepper; Juice of 1/2 lemon; Kosher salt

Directions

Cook the pasta according to the package directions for al dente.
Meanwhile, combine the potato, onion and squash in a medium saucepan and cover with water by 1 inch. Bring to a boil and cook until the potato and squash are tender and cooked through, about 8 minutes.
Add the cashews, coconut milk, nutritional yeast, garlic powder, paprika, cayenne, lemon juice and 1 teaspoon salt to a blender along with the cooked vegetables and 1/2 cup of the cooking liquid. Blend until the sauce has the consistency of thick pancake batter; you may need add up to 1/4 cup more of the cooking liquid if your sauce is too thick.
Toss the sauce with the pasta in a large bowl while still hot.

Vegan Mac and Cheese

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