Creamy Vegan Mac and Cheese by Alphafoodie

dairy free Eat plant-based home cooking plant-based vegan vegan cheese vegetarian

Images and recipe by Alphafoodie
*Servings 2
*Prep time 5 minutes
*Cook time 40 minutes
*Total time 45 minutes
*Calories 799Kcal (per serving)


INGREDIENTS 

  • 2 Cups macaroni pasta
  • 1/2 butternut squash
  • 1/2 cups cashews
  • 1/4 cup nutritional yeast
  • 2 tbsp. olive oil
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/8 tsp cumin
  • salt and pepper to taste

 INSTRUCTIONS

  • Roast 1/2 butternut squash at 180ºC for 30 minutes-40 minutes, till tender.  Brush the flesh lightly with some oil before placing it in the oven. You can also score the flesh, to help it cook quicker. 

  • Once baked, scoop out the butternut squash flesh and place into the Nutramilk-food processor.

  • Add the rest of the ingredients and blend until smooth. Add a bit of water or plant-based milk to achieve the consistency you like and Voila- Delicious vegan cheese sauce!

  • Boil your pasta of choice according to their package instructions

  • When the pasta is ready, combine the sauce and pasta and enjoy hot. You can also heat the blended sauce in a saucepan as the pasta cooks. While heating in the pan, the sauce may thicken.  Feel free to add some plant-based milk, if that the case- and if you add a bit too much and find your sauce a bit too thin then you can add cornstarch, to thicken the sauce.
  • You can then stir the pasta directly into the saucepan with the heated sauce.

  • Any leftover sauce can be kept in the fridge for up to 5 days. Alternatively, it can be frozen for up to 3 months.

See full recipe and details here: https://www.alphafoodie.com/creamy-vegan-mac-and-cheese/



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