Cajun Mac n' Cheese

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Cajun Mac n' Cheese

Enjoy this Cajun Mac n' Cheese at your next summer get-together or weeknight meal! The perfect combination of spices creates the right amount of heat, smoky flavor, and creaminess.

Servings: 6-8

Ingredients

1 small butternut squash, peeled and cubed into small pieces (about 4 cups)
3 large shallots, diced (about 2 cups)
2 Tbsp avocado oil (or cooking oil of preference)
1 lb. pasta
2 cups vegetable stock
1 batch cashew pulp (link cashew milk)
1 cup raw cashews (soaked in water overnight in the fridge) (link our cashews)
⅓ cup nutritional yeast flakes
2 Tbsp mellow white miso paste
2 Tbsp lemon juice
3 Tbsp smoked paprika
2 tsp sea salt
2 tsp cracked black pepper
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1/2 cup panko bread crumbs
¼ cup salted Almond Cow vegan butter, melted
½ cup chives, thinly sliced, divided

Directions

Soak the raw cashews overnight in the fridge (or in boiling water for at least 30 minutes).
Preheat the oven to 350°F. Bring a large skillet to medium heat and add the oil to the pan. Add the butternut squash and shallots and cook until the squash is tender and lightly browned, about 15 minutes.
Meanwhile, cook the pasta according to the package directions. Drain and set aside.
Place the roasted squash mixture along with nutritional yeast, miso paste, cashew pulp, and spices in a blender along with the (drained) cashews and vegetable stock, then blend until silky smooth (if your blender has a soup option that is even better!) Season to taste.
Afterwards, combine the butternut cashew sauce, 1/4 cup chives, and the pasta until evenly coated. Transfer the mixture to an oven-safe casserole dish, then, in a small mixing bowl, combine the panko, melted vegan butter and remaining chives. Stir, then sprinkle over the pasta.
Bake in the oven for 10-15 minutes or until golden brown and bubbling. Finally, remove from the oven, dig in, and enjoy!