Chef V’s tip: This is my gluten-free, dairy-free version of macaroni and cheese. – Veronica
TOTAL 10 minutes
Prep Time: 8 minutes
Serving Size: 1 Person
Ingredients
- 3 cups filtered water
- 2 cups peeled and chopped butternut squash
- 1/2 cup Chef V’s Raw Almond Milk
- 1 clove garlic, minced or pressed
- 2 cups raw cashews, soaked and drained
- 1/2 lemon, juiced
- 1/4 teaspoon sea salt
- 2 cups cooked brown rice elbow pasta
- Freshly ground pepper, optional
Directions
Bring the 3 cups of water to a boil in a saucepan and cook the butternut squash for 20 to 30 minutes, or until soft. Process the cooked squash, almond milk, garlic, cashews, lemon juice, and salt in a Vitamix until smooth. Combine the ‘cheese’ sauce and cooked pasta, season with black pepper if desired, and serve.