Dairy free fall inspired noodles are where it’s at (at least for 2020, that is! lol)!

I have so many non-dairy cheese sauce recipes in my vault that it was hard to start with just one, but I figured since this recipe is Thanksgiving themed, I might as well go with one of the more decadent of options that I use.

• 1 1/2 cups raw cashews (soaked in for a few hours if you want an even creamier sauce)

• 2-3 Tbs lemon juice

• 1/2 cup water

• 1/8-1/4 tsp mustard or turmeric powder

• 1 1/2 tsp salt if desired

• 1/4 cup nutritional yeast

• 1 tsp ground sage

• 1-2 cloves garlic

• 1/2 cup cooked and pureed kabocha squash (or pumpkin, carrots, or butternut squash)

• 1/8 tsp paprika if desired

• 1 tsp onion powder

• 1 lb elbow macaroni or any pasta of choice

• fresh ground black pepper

Boil your pasta and while that’s happening, put the cashews (drained if you soaked them), lemon juice, water, mustard or turmeric powder, salt if using, nutritional yeast, sage, garlic, squash, paprika, onion powder, and back pepper in the blender and blend until nice a creamy and smooth. If your sauce looks extra thick, feel free to add a few Tbs of water to the blender until it becomes saucy. Drain the pasta, then fold the sauce into the noodles until combined. I decided to make this one with a crispy topping in which I made from toasted sprouted ezekiel tortillas that I ground up in my food processor. Broil the mac and cheese just until the tortilla crumbs get as toasty as you like. Serve warm… but I can speak from experience that this is also drool worthy straight from the fridge the next day. :-)

Enjoy!