Nutritional yeast?! Doesn’t sound very appetizing but trust me it makes the recipe just that much more yummy. Nutritional yeast has a cheesy, nutty flavour. It also has vitamin B12. It is not the kind of yeast you use to make bread so don’t panic. It’s a light flaky product that some people even sprinkle on popcorn. You can find it at a bulk food store or a health food store. A little goes a long way. My family suggests adding more onions for a bit more of a flavour pop. Ketchup or sriracha can be added to finish it off (and maybe make it more appealing to the kids). This is a yummy fall comfort food.
With thanks to The China Study Cookbook, Leanne Campbell
Makes 4 servings Prep time: 20 minutes Cooking time: 20 minutes
1-16oz box cooked whole wheat macaroni
1 medium onion, diced (my family says to use more)
1 clove garlic, minced
2 Tbsp vegetable broth (this is used as a substitute for oil when sautéing the onion and garlic)
2 cups cooked butternut squash, mashed (I diced and steamed a butternut squash- this will add to your prep time, or you can buy frozen butternut squash)
1/2 cup raw cashews (I recommend soaking them- cover the cashews with boiling water and soak for at least half an hour. Softening them will make the texture much smoother)
1/2 cup soy milk (I used almond, which is a bit sweeter)
1/2 cup water
2 Tbsp nutritional yeast
2 Tbsp white miso (you can find this at the grocery store in the health food fridge or an Asian grocery)
Sea salt to taste
- Preheat oven to 350 degrees.
- Place cooked macaroni in a large baking dish and set aside.
- Sauté onion and garlic with 2Tbsp vegetable broth in a large skillet over medium-high heat. Add squash and cook until just heated through. Add to macaroni and mix well.
- Process cashews, milk, water, nutritional yeast, and miso in a food processor (or a blender) until smooth.
- Pour over macaroni mixture and mix well. Season with salt. Then cover with foil, and bake for 15 minutes.