VEGAN BUTTERNUT SQUASHS MAC AND CHEEES #food #vegan

This simple veggie lover butternut squash macintosh and cheddar solid, dairy free and a standout amongst the most essential of solace sustenance in my need dishes list. The sauce is luxurious and smooth, which is made attainable with cashews, universally handy flour. 

It authoritatively falls here, and I could see adjacent stores are stacked with the squashes of different sorts and hues. We are little diverted by the by observing the crisp and splendid butternut squashes. The variety of veggies entices me to get them and use it before the season closes. 

Along these lines, we snatch them more than the typical prerequisite. Which made me scan for trusted and attempted formulas to utilize this vegetable. After a few telephone calls, I got this veggie lover butternut squash macintosh and cheddar formula from one of my companions who is additionally a culinary specialist in New York. Also, from that point forward this formula ended up one of our top picks. After this, I'm making it over and again. What's more, every time the container will get discharged inside no time.

Ingredients : 

• 1 Cup Multi-grain pasta macaroni
• 2 tbsp Olive Oil
• 1/4 cup Onion chopped
• 2 Cup Butternut squash cubes
• 3 tbsp cashew nuts soaked
• 1 tbsp Garlic minced
• 2 tbsp All purpose flour
• 1/3 Cup Coconut milk
• 11/2 tbsp Nutritional yeast
• 1 tsp Salt or as required
• 1 tsp Black Peppercorns crushed
• 1 tbsp Basil leaves or dried

Directions : 

1. Soak cashews for 20 minutes in warm water.
2. Cook multi-grain elbow pasta as per the package instructions.
3. Remove the skin of the butternut squash and cut them into small cubes.
4. In a pan, add a tablespoon of olive oil. Then add chopped yellow onion.
5.  In low heat, saute until it turns golden brown.
6. Now add butternut squash cubes, salt and two cups of water. 
7.  Cook until it turns soft and tender. 
8. Drain and set aside to cool down to the room temperature.
9. In a blender add this mixture and soaked cashews. 
10. Puree until it becomes silky in texture.
11. In the same pan, add a tablespoon of olive oil, minced garlic, and all purpose flour. 
12. Whisk for a minute, in medium flame.
13. Stir in the puree. And cook it until it thickens.
14. Then coconut milk, cooked pasta, nutritional yeast, and salt.
15. Cook it until it reaches desired consistency. Adjust the thickness with coconut milk if needed.
16. Sprinkle crushed peppercorns and fresh basil. And serve hot.

Notes : 

Add 1 tablespoon of lemon juice if you prefer.

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