Ok, fine… roll your eyes, because there’s only one real kind of mac and cheese, and it ain’t vegan! But on days when you’re craving that creamy, cheesy taste but can’t commit to the real thing, this makes for a pretty delicious alternative. For kids, it’s even more effective since it looks and feels so much like the deal deal, they’ll have no idea you’re sneaking a bunch of vegetables their way!
One thing I love about this recipe is that it’s so so simple. You can walk away and leave your squash and pasta to boil, come back, throw everything into a food processor, and then you’re done.
What’s also great is that if you’re allergic to gluten, you can simply substitute chickpea pasta for regular pasta.
Ingredients
- 4 1/2 cups pasta, cooked
- 2 1/2 cups butternut squash
- 1 cup chopped red onion
- 1/3 cup almond milk
- 2 cloves garlic, chopped
- 3 tbs cashews
- 1 tbs lemon juice
- 2 tsp nutritional yeast
- 1 1/2 tsp salt
- 1/2 tsp paprika
Method
- Place the squash and onions in a saucepan, just barely cover with water and bring to a boil
- Once the squash is completely tender and onions are soft, strain and add to a food processor
- Add the garlic, lemon juice, paprika, nutritional yeast, salt, cashews, and almond milk
- Blend until completely smooth, and then mix with the cooked pasta and serve!
