Butternut Squash Mac and Cheese with Mushroom 'Bacon'
Trader Joe's cut butternut squash - 1 package (~2.5 Cups)
3/4 C raw cashews soaked for at least 4 hour sand drained
2 tbsp Trader Joe's sun-dried tomatoes (I like these because they are not loaded with sodium or oil)
4 tbsp nutritional yeast
1.5 tbsp brown(or white) miso paste
1/2 lemon juice
3/4-1 Cup water (same water as the butternut squash was boiled)
2 tsp garlic powder
1/4 tsp smoked paprika (optional)
1/4 tsp salt
Boil butternut squash for 15-20 minutes until soft. Combine all the ingredients in a high speed blender and blend well until smooth. This makes a lot of sauce that can last in the fridge for couple of days.
1 Cup white button mushrooms thinly sliced
1/2 tsp high smoke point oil
1 tsp garlic powder
1 tsp liquid or coconut aminos (or tamari/soy sauce)
1/4 tsp liquid smoke
1/2 tsp coconut nectar(or maple syrup)
1/2 tsp smoked paprika
1 tsp balsamic vinegar
Combine everything but the mushrooms in a small bowl and whisk well. Coat the mushrooms and bake on parchment paper lined baking sheet at 350˚F for 35-40 minutes until crispy.
Boil some shell pasta per instructions on the box (I used Trader Joe's organic artisan Italian pasta). Add generous amounts of the sauce and serve with steamed broccoli and the mushroom 'bacon'.