Butternut Squash Vegan Mac 'n' Cheese
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 garlic cloves
- 3 tbsp nutritional yeast
- 1/2 teaspoon paprika
- salt + pepper
- 2 teaspoons smoked paprika
- 1 tbsp coconut oil
- 1/4 teaspoon turmeric
- 1 teaspoon apple cider vinegar
- 2 tbsp nutritional yeast
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon coconut oil
- 1 small butternut squash
- 1 tbsp fresh thyme leaves (or dried thyme works as well)
- 1/2 cup (50g / 125ml) cashews soaked for at least 2 hours
- 1 cup (250 ml) water*
- 1/8 easpooncayenne pepper
- 200 g pasta (i used gluten free buckwheat penne)
- 1 cup (100g / 250 ml) frozen peas
- handful kale leaves
- 2 cups (120g / 4oz /500ml) cauliflower rice**
- 2 tbsp dried herbs of choice (i used italian)
- Carbohydrate 8.04629218767932 g
- Cholesterol 0 mg
- Fat 6.16105250015254 g
- Fiber 4.26650314295924 g
- Protein 7.07625406266623 g
- Saturated Fat 4.55024500000943 g
- Serving Size 1 1 Serving (79g)
- Sodium 69.5656458763837 mg
- Sugar 3.77978904472008 g
- Trans Fat 0.575400000006885 g
- Calories 103 calories
Preheat your oven to 175ºC/350ºF and line a tray with baking paper.Chop your butternut squash into small cubes, smash your garlic cloves (don't bother peeling), add your thyme leaves, and spices. Toss everything together with the coconut oil and bake for 20-30 minutes or until squash is soft.Once squash is cooked and cooled add to a food processor with the drained cashews, mustard, yeast, vinegar, salt, and pepper. Squeeze the garlic out of their skin and also add to the processor.Blitz while slowly adding the water. You want all the ingredients to blend and become a smooth sauce. Taste and adjust the seasoning.Cook the pasta according to instructions.On the last 2 minutes of cooking, add in frozen peas and kale leaves.Drain and reserve some of the pasta water.Mix together all the ingredients and bake for 5-7 minutes in 175ºC/350ºF, taking care not to burn. If your oven has the option, use the broiler in your oven so it gets nice and crispy.Simply mix your pasta with the sauce, adding some reserved pasta water if you think it needs some thinning down.Add to an oven-safe dish (if baking) and sprinkle your cauliflower crumbs on top. Bake for 10-15 minutes and serve immediately!
