This vegan mac and cheese with butternut squash is rich and creamy, a comforting take on the classic dish. There is no dairy in the sauce, but it tastes great and feels smooth because it is made from roasted butternut squash and cashews.

Ingredients: 1 small butternut squash, peeled and cubed. 1 cup cashews, soaked for 4 hours or overnight. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. 1/2 teaspoon paprika. Salt and pepper to taste. 8 oz. macaroni pasta, cooked according to package instructions.

Instructions: Get the oven ready by heating it up to 400F 200C. Put cubes of butternut squash on a baking sheet and roast them for 25 to 30 minutes, or until they are soft. Put roasted butternut squash, cashews that have been soaked, almond milk, nutritional yeast, garlic, lemon juice, Dijon mustard, paprika, salt, and pepper in a blender. Mix until it's creamy and smooth. To warm the sauce up, put it in a saucepan and heat it over medium-low heat. Add the sauce to the cooked macaroni and mix it all together. Serve hot, and if you want, top with more paprika.

Prep Time: 20 minutes

Cook Time: 30 minutes