I’m always on the hunt for dairy-free recipes that satisfy both me and my meat-and-cheese-loving partner. I also love finding new ways to incorporate vegetables, and the “cheese” sauce in this comforting, hearty, and nutritious dish checks all the boxes. You can use frozen squash and peas to save time and keep things simple, or use whatever veggies you have on hand as add-ins.
2 cups whole wheat macaroni noodles (or rice for gluten-free option)
2 cups butternut squash
1 cup peas
1 tsp apple cider or white wine vinegar
1-2 cloves of garlic, minced
3/4 cup non-dairy milk (I like So Delicious Unsweetened Almond)
4 Tbsp nutritional yeast
Sea salt and black pepper, to taste
Bread crumbs (optional)
Bring a large pot of water to a boil and cook pasta according to package directions. When pasta is halfway done, add peas (3-4 minutes if frozen). Drain and set aside. In a smaller pot, cook the butternut squash in just enough water to cover over medium heat until fork tender. Drain. Combine squash, non-dairy milk, vinegar, garlic, nutritional yeast, salt, and pepper to a high speed blender. Blend until smooth and creamy. Adjust for taste as you like. Add the sauce, noodles, and veggies back to the pot and cook on low heat for about 5 minutes to thicken. Top with bread crumbs.