My Oh My! Mac and Cheese Vegan Style

And I'm so pleased to say it passed my expert Mac and Cheese (she's American - I think they're really good at it? Or maybe it's just she's really good at it?) friend's standards... the leftovers were gone within minutes!

I can't claim to have concocted it all by my lonesome as it came from The China Study Cookbook. Which I am totally in love with. So far all three dishes I've created from it have been a great success. Tonight's fettuccine with broccoli and cashew sauce was all cleaned up by my diddy helper. The Mac and Cheese (well less fond was the diddy helper but with some persuasion did do great with it) and the Apple Cake. Mmmmmm.

I did however adapt it for us as we don't generally use onion or garlic or soy products which are listed in the original.  So I thought I'd share the Mac and Cheese that I made (partly as my mum - who's making great progress through The China Study) asked for it, as did aforementioned lovely American friend.

You'll need:
Pasta for 4 (I use gluten free generally - up to you)
2 cups of cooked, mashed butternut squash
1/2 cup raw cashews
1/2 cup oat milk
1/2 cup water
2 tbps nutritional yeast
Pinch himalayan salt to taste

Preheat oven to 180C

Cook the pasta.

Cook butternut squash (with enough water to cover the squash), drain then mash with a tiny amount of remaining cooking water until smooth.

Process the cashews, milk, water, nutritional yeast in a food processor/high powered blender until smooth.

Mix with mashed squash.

Add pasta to the squash and sauce, add a pinch of salt if desired and mix well.  Bake in the oven for 15 minutes.

And then marvel at how something so delicious can have not even the teeniest little bit of cheese or milk in it! Magic Mac and Cheese!