Ingredients:

  • 4 cups (cubed) Butternut Squash (peeled, seeded, cut into 1-inch cubes)
  • 2 Tbsp Olive Oil
  • 1/2 tsp Fine Sea Salt (for roasting)
  • 1/4 tsp Black Pepper (for roasting)
  • 1 cup Raw Cashews (soaked, see instructions)
  • 1 cup Vegetable Stock (low sodium, or filtered water)
  • 1/2 cup Nutritional Yeast
  • 2 Tbsp Lemon Juice (freshly squeezed)
  • 1 tsp Apple Cider Vinegar (ACV)
  • 1 tsp Dijon Mustard
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Turmeric (optional, for color)
  • Salt and Pepper (to taste, for sauce)
  • 10 oz Macaroni Pasta (Elbows or other short shape)
  • 1 Tbsp Vegan Butter (optional, for stirring into finished dish)
  • 1/2 cup Panko Breadcrumbs (optional topping)
  • 1 Tbsp Vegan Butter (melted, optional topping)
  • 1/2 tsp Smoked Paprika (optional topping)

Instructions:

  1. Soak Cashews: Place raw cashews in a heatproof bowl. Cover with boiling water and set aside for at least 30 minutes (or use cold water and soak overnight). Drain well before use.
  2. Preheat Oven & Prep Squash: Preheat the oven to 200°C (400°F). Toss the cubed butternut squash with 2 Tbsp olive oil, 1/2 tsp salt, and pepper on a baking sheet lined with parchment paper.
  3. Roast: Roast the squash for 20–25 minutes, or until fork-tender and slightly caramelized on the edges. Remove and let cool slightly.
  4. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions, aiming for al dente. Drain the pasta immediately, crucially reserving 1 cup (240ml) of the starchy pasta water. Set the pasta aside.
  5. Blend the Cheeze Sauce: Transfer the drained cashews, roasted butternut squash, vegetable stock, nutritional yeast, lemon juice, ACV, Dijon, garlic powder, onion powder, turmeric, and initial salt/pepper into the high-powered blender jar. Secure the lid tightly. Blend on high speed for 2–3 minutes until the sauce is absolutely smooth and creamy.
  6. Taste and Adjust: Taste the sauce. Adjust seasonings as necessary, adding more salt, lemon juice, or mustard for balance. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
  7. Combine (Stovetop Method): Return the cooked macaroni to the empty stock pot or a large bowl. Pour the creamy butternut sauce over the pasta. Toss gently to coat. Stir in the optional tablespoon of vegan butter now for extra richness. Place the coated pasta back on the stove over low heat for 2–3 minutes to ensure it is piping hot before serving.
  8. Optional Bake Finish: For a crispy topping, combine Panko breadcrumbs, melted vegan butter, and smoked paprika in a small bowl. Transfer the coated mac and cheeze to a greased casserole dish (approx. 9x9 inch). Sprinkle the breadcrumb mixture evenly over the top. Bake for 10–15 minutes, or until the topping is golden brown and bubbling.