Spicy Vegan Mac and Cheese
Ingredients
- 1 cup cooked sweet potato or 1 1/2 cups cooked butternut squash
- 1 1/4 cups coconut milk
- 1 cup nutritional yeast
- 1 Tbsp light miso paste or 1 teaspoon black salt
- 1 clove garlic
- 8 oz pasta
- 2-4 teaspoons gochuchang or chili sauce
- Crushed red pepper to taste
Preparation
Cook 8 oz of pasta according to package instructions until al dente.
Blend the sweet potato or butternut squash, coconut milk, nutritional yeast, miso paste or black salt, garlic, gochuchang or chili sauce, and crushed red pepper in a high-speed blender until smooth.
Test the sauce texture to see if it is to your liking; for a thinner sauce, add more coconut milk and blend again.
Combine the cooked pasta with the blended sauce.