Ditch the dairy but not the comfort with this mouthwatering vegan twist on classic mac and cheese. Get ready for a flavorful, plant-powered feast! 🌿🧡
Compared to traditional mac and cheese, which can be high in calories due to the combination of cheese, butter, and heavy cream, this vegan version can be lower in caloric density, making it a suitable choice for those watching their calorie intake.
Butternut squash and cashew cheese vegan mac and cheese is not only a delightful comfort food but can also be a healthier alternative compared to traditional mac and cheese recipes containing dairy and highly processed ingredients
Vegan Mac and Cheese
50 g butternut squash , peeled and chopped
½ small onion, diced
1 garlic clove, peeled and diced
40 g unsalted raw cashew nuts, soaked for few hours
125 ml plant based milk (soya, cashew, almond)
4 tablespoon nutritional yeast
Pinch of nutmeg
Juice of ½ lemon
Directions
1. For the sauce, place a saucepan of boiling water over high heat. Set a lidded steamer basket on top and steam the squash for 15 minutes until soft
2. Cook the macaroni according to the instructions, drain and rinse with cold water and set aside
3. Place a frying pan over a medium heat and water fry the onion for the ‘’cheese sauce’’ in the oil , then add the garlic and continue to fry for another minute
4. Drain the soaked cashews and add to a high-speed blender with the steamed butternut squash, cooked onion and garlic and the remaining ingredients for the creamy sauce. Blend until totally smooth
5. Stir into the cooked pasta and heat on a low heat to warm.
6. You can serve it with veggies🥦🥦🥦 on the side Happy Cooking 👩🍳👩🍳👩🍳
