Butternut Squash Mac and "Cheese"
Ingredients:
- ¾ cup cashews
- 2 cups butternut squash, diced
- 1 medium russet potato, peeled and diced (about 1 cup)
- 1/2 onion, quartered
- 1/3 cup Ripple Unsweetened Original Milk
- 3 tbsp nutritional yeast
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dijon mustard
- 2 1/2 tsp apple cider vinegar
- a few dashes of your favorite hot sauce
- 16 oz dried pasta of choice
- dried parsley, paprika, salt and pepper to garnish, optional
Directions:
- Cover the cashews in hot water and set aside to soak for 30 minutes.
- Add butternut squash, potato and onion to a medium saucepan. Cover with water by an inch, lightly salt the water and bring to a simmer over medium heat. Cook until fork tender.
- Drain the vegetables and add to a high speed blender with all remaining ingredients except the noodles. Blend on high until completely smooth adjusting for your salt or spice preference as you go.
- Set sauce aside and cook noodles according to package directions. Drain noodles, return to pan then the cheese sauce to the noodles and stir to coat.
- If you desire, garnish with parsley, paprika, salt and pepper serve immediately either from the saucepan or transfer to serving dish.
- Enjoy!
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