Posted by Valerie Piccitto on Nov 26, 2015 in Blog | 0 comments
This is by far one of my favorite vegan mac & cheese recipes and perfect for this time of year!
It’s more of an adult mac & cheese – certainly a healthier version BUT still a major hit with the kiddies if you’re looking for a family meal.
Unlike so many mac & cheese recipes – this one is loaded with veggie-goodness from the butternut squash sauce & added broccoli. It’s also anti-inflammatory (no dairy), high in fibre (great for regulating blood sugar levels) and super nutritious.
Side note: Butternut squash is a rich source of antioxidants – especially vitamin A. Important for good vision and a strong immune system.
Roasted Garlic & Butternut Squash Mac & ‘Cheese’
Serves 4-6
Ingredients:
1 butternut squash, peeled and cut into cubes
3 cloves garlic, chopped
1/2 tsp crushed chilli flakes
6 large sage leaves
1 lb rice or quinoa noodles
2/3 cup cashews, soaked 2-4 hours or overnight
1 cup water
1/4 cup nutritional yeast
1 tbsp Dijon mustard
1/2 tsp sea salt
1 cup broccoli, cut florets
1 onion, diced
1 cup pasta water, reserve for later
Directions:
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