Ingredients
- 1/2 butternut squash, peeled and chopped (yields: 3.5 cups raw)
3/4 cup raw cashews
1 cup non-dairy milk (I used unsweetened + unflavoured soy milk), or more to thin out
3 garlic cloves
1 tbsp fresh lemon juice
2 tsp kosher salt, or to taste
6-7 tbsp Nutritional yeast (provides the cheesy consistency)
1/2 tsp dijon mustard
1/2 tsp or a bit more of dried Italian seasoning
1/4-1/2 tsp Tumeric powder, optional (gives the orangey colour)
Freshly ground black pepper, to taste
1/4-1/2 tsp Paprika + more to season
Your pasta of choice (I used ~450 grams/4.5 cups dry penne for the casserole) + mix-ins
Description
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