Easy peasy dairy-free mac & cheese recipe comin’ right up…
(Serves 2 as a small-ish portion or side dish)
You will need:
- 2 cups of ‘free from’ pasta
- 2 cups of butternut squash (cubed)
- 80g raw cashew nuts (soaked in water overnight)
- 1 fresh garlic clove
- 1/4 cup nutritional yeast
- Salt and pepper
- Paprika
- All purpose seasoning
Method:
- Soak your cashew nuts overnight in water
- Bring a pan of water to the boil and chuck in your pasta
- Bring another pan to the boil, dice your butternut squash and leave to simmer until very soft
- Drain the butternut squash, reserving about a ¼ cup’s worth of the cooking water
- Chuck squash, water, cashews, minced garlic glove and nutritional yeast into a blender and blend until smooth
- If the mixture is too thick or gets jammed in the blender, add in a small splash of water or milk alternative to loosen
- Transfer sauce back into the pan on a low heat and add in nutritional yeast, along with salt, pepper, paprika and all-purpose seasoning to taste
- Add cooked pasta into the sauce and stir it all up together
Bob’s your uncle!
Optional extras:
- Add in some broccoli to get your greens
- Stir some Dijon mustard into the sauce if mustard is your thing (it’s not mine)
- Serve with some crushed croutons on top for added crunch
- Add in some chilli powder for a little heat
- Chuck in some diced chicken for meat-eaters