Plant-Based Mac ‘n Cheese with Butternut Squash (The Healthy One) | Plant Based Family Living

Ingredients

• 10 oz frozen butternut squash (cubed) – fresh works too, but frozen saves time
• 1 peeled russet potato
• 20 oz frozen cauliflower florets
• 1/2 sliced onion
• 1–2 tbsp minced garlic (about 3–4 cloves)
• 2 tsp mustard
• 1 tsp thyme
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 cup nutritional yeast
• 1/2 cup raw cashews (optional for extra creaminess)
• Salt and pepper to taste
• 16 oz elbow noodles (I use 2 boxes of Banza chickpea elbows for extra protein)