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Aug 12, 2013

Healthy Baked Mac and Cheese Sauce

  • ½ cup raw cashews
  • ¾  cup water
  • 2 ½ cups cooked butternut squash
  • 2 Tbsp oil
  • 1 tsp Dijon mustard
  • 3 Tbsp lemon juice
  • 1 medium garlic clove
  • 3 Tbsp nutritional yeast
  • 1 ½ cups milk or milk alternative (I used hemp seed milk)
  • 1 tsp salt
  • ¼ tsp ground pepper
  • salt and pepper to taste
In a bowl, add the cashews and the water. Allow the cashews to soak for 1 hour. In the mean time you can roast the butternut squash. I used 2 small butternut squash to get 2 ½ cups of cooked flesh. Slice the squash in half, place face down on a cookie sheet and bake at 375 F for 1 hour or until tender.
Place the cashews and the water in a blender. Puree until almost smooth. Add the remaining ingredients and continue to puree until smooth. It will appear a little runny, that’s ok. It needs to be for the baking process.


    Add sauce to cooked pasta of choice. ( I use buckwheat) Mix until the pasta is coated. Pour into a baking dish. Top with bread crumbs or Hemp Seed “Bread Crumbs” and bake at 375 F for 10 minutes.


     from beyondthepeel.net

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