Hey everyone, I’ve got an updated vegan mac and cheese recipe for ya! This recipe is based on Niomi Smart’s, from her book, ‘Eat Smart.’ It’s sooo delicious, creamy and filling. The cashews and nutritional yeast (worst word – sorry) really add a cheesy oomph!
Start off by preheating your oven to 200 degrees and chopping up your butternut squash into small pieces (be kind to your blender!)
If you don’t have a steamer, place a sieve over a saucepan of boiling water and balance a lid on top – works perfectly!
Chop up a Load of plum tomatoes and drizzle them in a lil olive oil, add a pinch of thyme, salt and pepper and let them roast for 15 minutes
Place a handful of cashews into a mug of cold water for 10 minutes to soften them
Soften a white onion and 3 cloves of garlic in a little coconut oil
Add all the beauuutiful ingredients to a blender and whizz it up. Add water if you prefer it thinner!
Cook your pasta and wilt some greens, I went for peas and cavolo nero. The spelt pasta is sooo delicious but I was running out so added white fusilli also!
Add the cheesy sauce to the pasta and give it a good stir – looks and smells blooody amazing!
Hope you enjoyed this super quick post for a super quick and easy plant-based mac n cheese! I’ve made it about 6 times now and love it so much. I always make enough to have the next day for lunch.
Thanks for reading,