Mac No Cheese
This vegan version of mac and cheese is made with a thick and creamy butternut squash sauce. Cashews add extra richness and nutritional yeast adds that cheesy flavor. This easy weeknight recipe is excellent for meal prep too.
Ingredients
- 500 g 18oz macaroni pasta
- 1 head butternut squash 28oz cooked
- 1 head garlic
- 1/2 cup cashews
- 1.5 tsp turmeric
- 1.5 tsp smoked paprika
- 2 tbsp apple cider vinegar
- 1/2 cup nutritional yeast
- 1.5 cup oat milk - adjust as needed
- 1.5 tbp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 cup vegan cheese grated optional
Instructions
- Start by soaking the cashew nuts in hot water or boiling them for 10 minutes.
- Wash the butternut squash and chop it into chunks. It’s not necessary to peel it, as the peel softens during the roasting process and will be blended later.
- Chop the tip of the garlic head off. On a lined baking tray, assemble the squash with the garlic.
- Drizzle with olive oil, and season with salt and pepper. Turn the garlic upside down.
- Roast at 180 degrees C (395 F) until it is tender and you can easily pierce it with a fork.
- Once it has cooled a little, squeeze the garlic out of its skin and blend it with non-dairy milk, the softened cashew nuts, nutritional yeast, spices, and apple cider vinegar. Adjust the consistency with non-dairy milk until it’s thick and creamy.
- Cook the pasta according to the package instructions and toss it with the butternut squash sauce.
- You can enjoy it as is or add to a rectangular baking pan and top it with some vegan cheese and bake it in the oven until it’s golden brown and bubbly.