*Prep time 5 minutes
*Cook time 40 minutes
*Total time 45 minutes
*Calories 799Kcal (per serving)
- 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
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/