Recipe: Easy vegan Mac & Cheese (with no cheese)

Easy peasy dairy-free mac & cheese recipe comin’ right up…

(Serves 2 as a small-ish portion or side dish) 

Easy vegan mac and cheese recipe using butternut squash and cashew nuts

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

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