Gluten-Free Dairy-Free Mac and Cheese
Ingredients
- 1.5 cups vegetable stock + half a cup of water
- 1/2 cup cashews soaked for 4 hours or overnight
- 500g butternut pumpkin, skinned, seeded and cut into small cubes
- 2 large garlic cloves (or 4 small)
- 1 small brown onion, diced small (or 1/2 large)
- 2 tbsp nutritional yeast
- Juice from half a lemon
Preparation
In a large pot, lightly sauté the onion and garlic
Add stock, cashews and pumpkin to the pot, bring to boil and simmer for 10 minutes or until pumpkin is soft
Take off heat, add the nutritional yeast and lemon juice, and let sit for 5 minutes to cool
Pour the mix into a food processor and blend until ultra creamy and smooth; if it’s a little thick, add a tablespoon of water
Cook gluten-free pasta according to package instructions
Mix the sauce with the cooked pasta and add garden vegetables as desired
