Vegetarian

Vegan Butternut Squash Mac 'n' Cheese is for Dinner.

Vegan Butternut Squash Mac 'n' Cheese takes 12 minutes to prepare.

Vegan Butternut Squash Mac 'n' Cheese takes 11 minutes to cook.

Vegan Butternut Squash Mac 'n' Cheese makes 16 servings.

The ingredients for Vegan Butternut Squash Mac 'n' Cheese are:

1 pkg Tinkyada brown rice spiral noodles
2 pkg frozen chopped broccoli (10 oz)
2 pkg frozen peas and carrots (2 cups)

Sauce
8 cups frozen cubed butternut squash
8 cloves garlic
1 Tbsp cayenne or crushed red pepper
1 tbsp black pepper
2 tsp ground mustard
1.25 cup nutritional yeast
1 cup unsweetened almond milk
1 cup water
2 tsp salt

Here is how you make Vegan Butternut Squash Mac 'n' Cheese:

1) Heat butternut squash in the microwave until it is all thawed and hot.2) 3) Put the squash, spices, garlic cloves nutritional yeast and almond milk into a blender or food processor and blend until it has a smooth consistency (If the sauce seems too thick, add a little bit of water). Let stand.4) Rinse out your pot and cook the noodles according to the package instructions. Add in the frozen veggies about halfway through.5) After draining the noodles and veggies, give the sauce one last blend before combining with the pasta. Add the cup of water and paprika. Let this heat on the stove until it is hot enough to serve.Serving Size:?Makes about 16 1-cup servings

The nutritional information for Vegan Butternut Squash Mac 'n' Cheese is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 209.8

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 350.7 mg
• Total Carbs: 42.4 g
• Dietary Fiber: 8.4 g
• Protein: 9.2 g

The dietary needs meet for Vegan Butternut Squash Mac 'n' Cheese is Vegan