Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Mac and Cheese Anyone Would Eat


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 cups butternut squash cooked
  • 1 cup cashew creme
  • 2 tbsp nutritional yeast
  • 1/2 tsp dijon mustard
  • 1 tbsp lemon juice
  • 1/4 tsp cumin
  • 1/4 tsp corriander
  • 1 tbsp miso paste
  • 1/8 tsp smoked paprika (optional)
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1 1/2 cup dry pasta of choice


Instructions

  1. Prebook the butternut squash. I place it into the oven at 350 for 60 minutes. You can also use a slo cooker or microwave to cook it.
  2. Cashew creme. Pour boiling water over 1 cup cashews. Let soak for 4-6 hours or right away. It is ok not to wait. Place into a high-speed blender (to be smooth it does need to be a higher power blender). Fill with enough water to cover the cashews plus about 1/4 inch. It is usually around 1/2 cup. Please see the video explanation. Puree on high speed for 1 minute – adding more water if needed.
  3. Once the squash is cooked and cashew creme is done, can combine all ingredients into a high-speed blender and puree for 1-2 minutes to give a smooth consistency. Can add additional spices for your own flavor.
  4. We love to top ours with toasted bread crumbs, sauerkraut, hot sauce, or tamarind sauce.
  5. We also sometimes add steamed greens at the end.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: dinner, Plantbased, Vegan
  • Cuisine: American