Vegan Butternut Squash Mac And Cheese Casserole

Add squash coconut milk salt and pepper and bring to a boil.

Vegan butternut squash mac and cheese casserole. Add sauce ingredients to a blender and blend well until smooth. Vegan butternut squash mac cheese casserole this mac cheese is ultra creamy a little spicy and incredibly delicious with a herby buttery cracker crust using edward sons organic toasted onion brown rice snaps recipe by abouttosprout the crispy crunchy cracker topping is gluten free and perfectly crunchy thanks to our organic toasted onion brown rice snaps. Heat oil in a medium pot over medium heat.

Place potato cauliflower and butternut squash into a deep pan and cover with water. You can also boil or roast it. Bring to a boil for 12 minutes or until soft enough to blend.

Add onion and cook stirring often until softened 5 to 7 minutes. When the veggies are cooked we ll process them all in the blender to create our dairy free cheese sauce. Add the butternut squash and onions to a food processor and blend until relatively smooth.

How to make vegan cheese sauce. Soak the cashews in hot water for ten minutes drain and add to the blender with the butternut squash along with the nutmeg nutritional yeast sea salt cayenne and dijon mustard. Spread chopped butternut squash and onion in a casserole dish and coat with olive oil paprika and salt.

Roast the butternut squash. Heat oil in a pan and roast garlic until just beginning to brown. Add butternut squash and onions to a pot and cover with water by at least an inch or two.

Line a casserole dish with tin foil. Cover reduce heat to medium low and simmer until squash is tender about 20 minutes. Roast for about 40 minutes uncovered or until tender.