Vegan mac and “cheese”
I think I’ve perfected my butternut squash cheese sauce and now I share it with you!
Vegan mac and “cheese”
I think I’ve perfected my butternut squash cheese sauce and now I share it with you!
Open in Cookpad AppSteps
- 1
Cook the pasta according to pack instructions, drain and set aside
- 2
Boil the butternut squash in a large pan of water for about 20 mins until soft
- 3
Tip the butternut squash and cashews into a food processor and blitz until combined and smooth. You may want to add a little of the water the squash cooked in to loosen it a bit
- 4
Add a teaspoon each of marmite, mustard, lemon juice and a sprinkling of smoked paprika and nutmeg and some salt and pepper.
- 5
Blitz it again then taste it and decide if you need to add any of the ingredients to adjust the flavour.
- 6
Pour the sauce into the Macaroni and mix well
- 7
Transfer the Mac and “cheese” to an ovenproof dish and sprinkle on the breadcrumbs
- 8
Bake in the oven at 180c for about 30 mins until the breadcrumbs are golden and crispy
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