Squashy Mac n Cheese
You'll need:
Pasta for 4 (I use gluten free generally - up to you)
2 cups of cooked, mashed butternut or other super tasty squash
1/2 cup raw cashews
1/2 cup oat (other non-dairy) milk
1/2 cup water
2 tbps nutritional yeast
1 tsp tahini
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!
Pasta for 4 (I use gluten free generally - up to you)
2 cups of cooked, mashed butternut or other super tasty squash
1/2 cup raw cashews
1/2 cup oat (other non-dairy) milk
1/2 cup water
2 tbps nutritional yeast
1 tsp tahini
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!
