Gluten-Free, Vegan, Serves 8

• 16 oz gluten-free macaroni (or pasta of your choice)
• 2 cups peeled and cubed butternut squash
• 1 cup peeled and diced carrots
• 1 cup peeled and diced potatoes
• 1/2 cup raw cashews, soaked in water for 4 hours and drained
• 1/4 cup nutritional yeast
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp turmeric
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 cup vegetable broth
• 1 cup diced canned green chilies
• 1 cup diced roasted red bell peppers
• 1 cup shredded vegan pepper jack cheese (or any vegan cheese of your choice)
• Fresh parsley, chopped (for garnish, optional)

Directions:

Cook the gluten-free macaroni according to the package instructions. Drain and set aside. In a large pot, add the butternut squash, carrots, and potatoes. Cover with water and bring to a boil. Cook until the vegetables are tender, about 10-15 minutes. Drain the cooked vegetables and transfer them to a blender or food processor. Add the soaked cashews, nutritional yeast, lemon juice, minced garlic, onion powder, smoked paprika, salt, black pepper, turmeric, almond milk, and vegetable broth. Blend until smooth and creamy.

Pour the blended sauce back into the pot and heat over medium heat. Stir in the diced green chilies, roasted red bell peppers, and shredded vegan pepper jack cheese. Cook until the cheese has melted and the sauce is heated through. Add the cooked macaroni to the pot and stir until well coated with the sauce. Serve the Pepper Jack Mac and Cheese hot, garnished with fresh chopped parsley if desired.