Creamy Vegan Butternut Squash Mac & Cheese - Patricia Bannan, MS, RDN

Ingredients

• 2 tablespoons tablespoons extra-virgin olive oil
• 3 large garlic cloves, minced
• 1/2 large yellow onion, diced
• 1/3 cup unsalted cashews
• 1 1/2 cups cooked butternut squash, cubed
• 1 1/2 cups unsweetened almond milk
• 1 teaspoon yellow mustard
• 1/2 cup nutritional yeast
• 5 teaspoons low-sodium soy sauce or tamari
• 2 teaspoons onion powder
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 pound dry elbow macaroni
• 6 cups fresh spinach (or frozen spinach, thawed)
• 2 tablespoons extra-virgin olive oil
• 1 cup panko bread crumbs
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper