This turned out pretty good, but I think I should have added a better seasoning on top to serve. I reheated today with some burger seasoning and I definitely devoured it faster than on Thanksgiving night. I'll definitely make again for a potluck.
Serves: 8 | Time: 45 min
Ingredients
2 cups diced #ButternutSquash
16 oz gluten-free elbow macaroni
2 cups raw #cashews, quick soaked in just boiled water for 10-15 min
5 cups unsweetened coconut milk
4 tbsp lemon juice
2 tsp dijon mustard
1 cup nutritional yeast
4 tbsp tapioca starch
2 tsp salt
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp black pepper
1/2 cup gluten-free panko breadcrumbs
Instructions
Steam the butternut squash for 8 min or until tender.
Cook the macaroni until aldente.
Preheat oven to 375 F. Lightly grease a large casserole dish.
In a high speed blender, blend the cashews and 1 cup coconut milk until smooth. Add remaining ingredients save for the macaroni, and beldn until smooth and creamy.
Add sauce to drained macaroni and stir to combine. Transfer to the prepped baking dish. Sprinkle with panko. Bake 20-30 min or until bubbly. Season generously with black pepper or seasoning of choice.
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