Creamy Cheezy Comforting Vegan Mac and Cheese
Ingredients
- 1 small butternut squash (about 800g)
- 1 tablespoon neutral oil
- 1 red onion
- 1 garlic clove
- 1 tablespoon tapioca starch
- 2 cups full fat coconut milk
- 1/2 cup nutritional yeast
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon lemon juice
- up to 1 pound pasta
Preparation
Roast 1 small butternut squash (peeled, deseeded and cut into cubes) at 180°C/350°F for 20-30 minutes until tender.
In a pan, heat up 1 tablespoon neutral oil and add 1 diced red onion and 1 minced garlic clove; sauté until the onions become soft and translucent (2-3 minutes).
In a bowl, mix 1 tablespoon tapioca starch in 2 cups full fat coconut milk until the starch is completely dissolved; add 1/2 cup nutritional yeast, 1 teaspoon paprika, 1 teaspoon salt and 1 tablespoon lemon juice, mix well.
Add this mixture to onions and garlic; mix well and bring to boil, stir constantly.
Blend until smooth and creamy.
Add up to 1 pound pasta; mix to coat.
Enjoy.
Have fun.
