Vegan Mac and Cheese

🧂 Ingredients

• 1 cup potato

  200g, peeled and chopped
• 1 cup cauliflower

  100g, roughly chopped
• 1 cup butternut squash (butternut pumpkin)

  200g, peeled and chopped
• 2 garlic cloves
• 2 tbsp shallot

  peeled and roughly chopped
• ½ cup cashews
• ¼ cup nuritional yeast
• 1 ½ tsp smoked paprika
• 2 tbsp olive oil
• 1 tbsp white miso
• 1 tbsp lemon juice
• 10 oz macaroni

  300g
• salt and pepper

  to taste
• baby spinach or arugula (rocket)

  optional

Instructions

• 1 Place the potato, cauliflower, butternut squash, garlic, shallot and cashews in
  a saucepan and cover with as much water as needed so that the vegetables are
  covered. Add a little salt to season and bring to a boil and cook for 10 minutes
  until fork tender. Do not drain.
• 2 Place in a blender with 1 ½ cups of cooking water with the all the rest of the
  ingredients except the macaroni. Blend until smooth. Taste and adjust the
  seasoning as necessary. 
  
• 3 While the sauce is blending bring a saucepan of water to a boil. Once boiling,
  add the macaroni and cook according to packet directions. Drain, reserving ½ cup
  of the cooking water. 
• 4 Toss the pasta with the sauce until well combined. Add some of the reserved
  pasta water if you'd like slightly looser sauce  Add your favourite greens (if
  using) and serve.

Nutrition Info