Vegan Butternut Squash Macaroni and Cheese – ThinkHealthier

Ingredients

• 1 cup(s) rice elbow macaroni (dry)
• 1 cup(s) butternut squash, cubed
• 2 tablespoon(s) olive oil
• 1 tablespoon(s) Non-dairy butter
• 3/4 cup(s) almond milk, unsweetened and unflavored
• 1 tablespoon(s) flour
• 6 tablespoon(s) nutritional yeast
• 2 teaspoon(s) dijon mustard
• 3/4 teaspoon(s) garlic powder
• 1/2 teaspoon(s) onion powder
• 1 tablespoon(s) lemon juice, fresh
• 1 teaspoon(s) salt, to taste
• 1 teaspoon(s) ground black pepper, to taste