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!
There's no doubt this festive comfort food dish will be on fall menu all season long.
You might want to dig right in with a spoon!
Ingredients
Butternut Squash Cheese Sauce
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16 oz. pasta noodles (my fav is something a little bigger that catches all the sauce inside!)
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2 cups cashews, soaked in boiling water
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2 cups unsweetened almond milk
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1 cup nutritional yeast
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1/2 cup canned butternut squash 5 teaspoons dijon mustard
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1 garlic cloves
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2 teaspoons each of salt, garlic powder, onion powder, & smoked paprika
Toasted Onion Cracker Topping
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1 package of Edward & Sons Organic Toasted Onion Brown Rice Snaps
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4 tablespoons vegan butter
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5 springs of thyme, stems removed
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salt & pepper
Instructions
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Preheat your oven to 375F and grease a 10.5 x 7.5 dish with a little olive oil.
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Soak cashews in boiling water for 20 minutes. Bring a large pot of salted water to a boil and cook pasta according to package, leave a little al dente, will continue cooking in oven.
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While cashews soak, make your cracker topping. In a pan over medium heat, add vegan butter and thyme and let sit until fragrant. Add your crushed crackers and coat entirely, tasting and adding a bit of salt & pepper as needed, then remove from heat and set aside.
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Drain and rinse cashews and transfer to a blender with almond milk, butternut squash, spices, mustard, garlic clove, and nutritional yeast.
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Blend until completely smooth and taste to adjust for seasonings per your liking.
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Drain pasta and toss in your vegan cheese sauce. Add mac and cheese to prepared dish then top with toasted onion cracker topping. Bake for 10 minutes. Remove from oven and devour!
