Little Joyful Moments' Vegan Butternut Squash Mac & Cheese
I’m a 31 year old living alone in South Wales. I love batch cooking to save time and money and always try to make healthier choices with the food I eat. If not cooking, I’m usually found cuddling my cat or on long walks in the great outdoors.
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Serves 2 - 4
10 minutes to prepare and 40 minutes to cook
Method
- Preheat the oven to 200 degrees. Add peeled and cubed butternut squash to a mixing bowl with olive oil, crushed garlic, paprika, salt, pepper and cayenne pepper. Spread evenly in roasted tin bake for 35 mins.
- Add raw cashews, (soak in boiling water for 15 minutes prior), yeast, garlic, onion, dijon, lemon juice and 1 cup of vegetable stock to the blender until smooth.
- Cook and drain pasta on the side. When the butternut squash has roasted add it to the blender jug on top of cashew sauce. Add remaining stock and blend until smooth.
- Combine sauce and pasta and sauce.
- Roast cherry tomatoes and top on the pasta.
Ingredients
- 750 grams Butternut Squash
- 1 tbsp olive oil
- 1 tbsp crushed garlic
- ¼ tsp sea salt
- ¼ tsp cayenne pepper
- Cheese Sauce:
- 150 grams raw cashews
- 1 tsp garlic powder
- 1 tbsp dijon mustard
- 480ml Vegetable stock
- 3 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tbsp lemon juice
- 150 grams dry pasta
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