When I was little, mac and cheese was one of my favorite dishes and I still haven't found a vegan mac and cheese at the store that I like that much - so I decided to make my own! The squash makes this a lot less calorie/ fat dense than cheese sauces that use soaked cashews. Basically with this recipe you're getting in your veggies while eating creamy and delicious mac n cheese!!
Ingredients (makes 4 servings):
2 cups cubed and steamed butternut squash
6 tbs nutritional yeast
1/3 cup unflavored almond milk (any unsweetened/ unflavored dairy free milk will work!!)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp black pepper
1/2 tsp salt - can add more to taste!
dry pasta (duh)
Instructions:
Cube and steam your butternut squash. Squash should be tender!
Combine all ingredients (except for the pasta - duh) in a blender or food processor and blend until smooth.
Cook about 4 servings of pasta, drain, and then mix your cheese sauce into the pot.
Enjoy!!
I served mine with a curry cauliflower steak!
Hope you enjoy the recipe! If you decide to try it, post on insta and tag @simply__radishing for a feature!
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