Looking for the best vegan Mac n’ Cheese recipe? I’ve got you covered. This recipe is so deliciously creamy and will leave you feeling guilt free because of all the nutritional benefits and antioxidants that come from eating butternut squash. This pasta is the best comfort food and will have you wanting more. Check out the recipe below for that creamy goodness!

                                           
Ingredients:
* 1 butternut squash
* GF pasta
* 1 1/2 cup almond milk
* 2 tbsp nutritional yeast
* 2 tbsp lemon juice
* 1 cup cashews, soaked and drained
* a head of garlic
* 2 tbsp olive oil
* salt

Instructions:
~ 1. Preheat the oven to 400ºF.
~ 2. Cut off the top of your butternut squash, and then cut the squash in half. Use a peeler and peel of the skin of the squash and dispose of the scraps.
~ 3. Cut up the rest of the squash into cubes and place on a lined baking sheet. Cut off the end of a head of garlic and place it on the pan with the squash. Drizzle olive oil and sprinkle salt all over the veggies and roast in the oven for 20-25 minutes.
~ 4. Remove pan from the oven and add all ingredients to a blender until fully blended (butternut squash, almond milk, garlic, nutritional yeast, lemon juice, cashews, salt)
~ 5. Boil water for pasta at medium heat. When water comes to a boil, add it pasta and cook for 8-9 minutes. Strain your pasta, add your sauce and serve hot. Top it off with some vegan parmesan or lactose free parmesan and enjoy!