Mac No Cheese Recipe (with Video)

Preparation of ingredients
1. Start by soaking the cashew nuts in hot water or boiling them for 10 minutes.
2. Wash the butternut squash and chop it into chunks. It’s not necessary to peel it, as the peel softens during the roasting process and will be blended later.
3. Chop the tip of the garlic head off.
Roasting the squash and garlic
1. On a lined baking tray, assemble the squash with the garlic.
2. Drizzle with olive oil, and season with salt and pepper.
3. Turn the garlic upside down.
4. Roast at 395 degrees F until it is tender and you can easily pierce it with a fork.
Preparing the sauce
1. Once it has cooled a little, squeeze the garlic out of its skin and blend it with non-dairy milk, the softened cashew nuts, nutritional yeast, spices, and apple cider vinegar.
2. Adjust the consistency with non-dairy milk until it’s thick and creamy.
Cooking the pasta and final steps
1. Cook the pasta according to the package instructions and toss it with the butternut squash sauce.
2. You can enjoy it as is or top it with some vegan cheese and bake it in the oven until it’s golden brown and bubbly.