Vegan Butternut Squash Macaroni and Cheese

Preheat oven to 375ºF. Boil pasta in a pot of salted water until al dente. Drain and set aside.

Place squash in a steamer basket set over boiling water and cover. Cook for about 15–20 minutes or until easily pierced with a fork. Remove from heat and allow to cool slightly, then transfer to a high speed blender or food processor and puree until completely smooth. If any lumps remain, pass through a fine mesh sieve. Set aside.

Blend cashews and ½ cup of almond milk in a food processor or high speed blender until completely smooth. Pass mixture through a fine mesh sieve to remove any solids. Melt vegan butter in a medium saucepan and add flour. Cook over medium heat, stirring often, until flour is cooked through and mixture has turned golden brown, about 3 minutes. Gradually add remaining 1 cup almond milk to saucepan, salt, nutritional yeast, nutmeg, ground mustard and cayenne. Stir to combine and cook until mixture has thickened, 3–5 minutes.

Fold in reserved butternut squash puree and stir until incorporated. Add pasta to pot and combine with sauce. Spoon into greased individual ramekins or a 9×9 inch baking dish. Bake for about 20 minutes.