Vegan Mac n’ “cheese”
Mac n’ cheese? Yes please! This mac n’ cheese is the epitome of the comfort food we all know and love without the dairy. Instead, the “cheese” is made with a butternut squash blender sauce that comes together in minutes. It’s creamy, rich and will no doubt be gobbled up in minutes!
2 ½– 3C Butternut Squash, about 1 medium sized squash, peeled, cubed and roasted
2 C Good Karma Unsweetened Flaxmilk + Protein, plus more as neededBuy It
2 C or 16oz of pasta *can use gluten free pasta, any shape
1 C raw cashews, soaked overnight in water and drained
2 tbsp nutritional yeast *or garlic powder can be used in a pinch
2 garlic cloves, diced
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp onion powder
1 ½ tsp paprika
pinch of red pepper flakes, or cayenne pepper
salt and pepper, to taste
Topping:* melted vegan butter, vegan crackers or breadcrumbs
Preheat oven to 400F degrees.
Place soaked and drained cashews, cooked squash, garlic, nutritional yeast, lemon juice, Good Karma Flaxmilk and spices into a blender. Blend until smooth. Set sauce aside until ready to use.
Cook pasta according to package directions until al dente. (a little undercooked is ideal) Drain pasta.
Add the “cheese” sauce to the drained pasta and stir until well coated. Pour pasta into a greased casserole dish and top with breadcrumbs and melted vegan butter. Cook for 15-20 min or until golden.
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