Vegan Butternut Cashew Macaroni and "Cheese"
A dairy-free mac and cheese where a blended sauce of butternut squash, cashews, potato and nutritional yeast stands in for cheese.
⏱️ Prep: 20 min🍳 Cook: 8 min
Ingredients
| 4 cups | 960 ml | vegetable stock |
| 2 | large potatoes, peeled and diced | |
| 1 cup | 240 ml | chopped butternut squash |
| 1 cup | 240 ml | raw cashews |
| 1 | onion, chopped | |
| 4 | garlic cloves, peeled | |
| 0.5 cup | 120 ml | full-fat coconut milk or cream |
| 1 | lemon, juiced | |
| 0.25 cup | 60 ml | nutritional yeast |
| 1 tsp | 5 ml | salt, or more to taste |
| 1 tsp | 5 ml | ground black pepper |
| 8 cups | 1.9 l | cooked elbow macaroni |
Instructions
For 6 Quart / 8 Quart Servings: 4, 6, 8 or 10 Ready in: 28 min | Prep Time: 20 min | Cook Time: 8 min
Directions
- Place the vegetable stock, potato, butternut squash, cashews, onion, and garlic in the inner steel pot of a pressure cooker.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 8 minutes on High Pressure.
- Set the steam vent handle to Venting to quick-release the pressure.
- Remove the lid and transfer the vegetable mixture using a slotted spoon into a high speed blender. Add ¾ cup of the leftover hot broth. Alternately, transfer the vegetable mixture using a slotted spoon to a large, deep bowl.
- Add the coconut milk, lemon juice, nutritional yeast, salt, and black pepper to the blender or bowl. Blend on high in the blender (or using an immersion blender in the large bowl) until the sauce is very smooth.
- Toss the sauce with the cooked pasta in a bowl until evenly coated.
Mealthy Tip: Substitute kabocha squash, sweet potatoes, or pumpkin for the butternut squash. Serve with zucchini noodles for a lighter, gluten-free and grain-free version, or serve with chickpea or lentil pasta for a protein boost. Other varieties of pasta can be used besides macaroni. Rotini or penne are also good options.