Guilt-Free Mac & Cheese
3 1/2 cups raw butternut squash, chopped
3/4 cup raw cashews
1/2 teaspoon lemon, juiced
2 teaspoons sea salt
7 tablespoons Nutritional yeast (provides the cheesy consistency)
1/2 teaspoon Tumeric powder, optional (gives the orangey color)
Freshly ground black pepper, to taste
1/2 teaspoon Paprika+ more to season
Now add in the rest of the cheese sauce ingredients and process until smooth. Leave the sauce in the processor as you will be adding the squash.
Cook your pasta according to package directions. When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time. If at any point the sauce becomes too thick, you can add a bit of milk to thin it out.
Drain and rinse pasta with cold water.
Now add the pasta back into the same pot and add your desired amount of cheese sauce on top. Stir well. Add in any desired mix-ins like peas or broccoli. You can either heat this up in the pot, or pour it into a casserole dish, sprinkle on panko + paprika, and bake it at 350 for about 20-25 minutes.