Butternut Squash Mac ‘N Cheeze (Vegan With Gluten-Free & Nut-Free Options)

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Oh She Glows
Nutrition per serving    (USDA % daily values)


Thank you Carrie! :)
Oh She Glows   •  26 Feb   •  Report
This was super easy and yummy! I used soaked cashews and blended using my Nutribullet. Was smooth and creamy!
Carrie Peasinger   •  26 Feb   •  Report
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Ingredients for 4 servings

1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin

Extra virgin olive oil, S & P

1 tbsp Earth Balance (or other non-dairy butter replacer)

3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)

1 tbsp arrowroot powder (or cornstarch)

6 tbsp nutritional yeast, or more to taste

2 tsp Dijon mustard

1/4 tsp garlic powder

1/2-3/4 tsp kosher salt (or to taste) & ground black pepper, to taste

4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked

Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

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