Cashew Based Mac & Cheese
Using cashew nuts and nutritional yeast, this cheesy mac & cheese is completely vegan friendly. It's also gluten free if you swap the pasta for a GF option.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
- 100 g cashew nuts 3/4 cup
- 125 ml plant based milk (I used a thick one such as a full fat oat milk)
- 2 tbsp nutritional yeast
- 1/2 tsp mustard
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- Pinch chilli flakes
- Pinch salt & pepper
- 1/2 small butternut squash
- 3-4 sprigs fresh rosemary & thyme
- 160 g servings of Macaroni (around 2 portions)
Dive the butternut into 3cm cubes, drizzle in olive oil, fresh rosemary and thyme and roast at 180ยบ for 30 minutes
Add the macaroni pasta to a pot of water and bring to a boil for 15 minutes (might be less depending on cooking instructions)
In a blender / powerful food processor, add the cashews, milk, nutritional yeast, mustard, and spices and blend till creamy smooth
Drain the water from the pasta and add the sauce to heat through, adding in the roasted butternut
Taste test, adding a generous pinch of salt & pepper or maybe more chilli and enjoy