Vegan Pumpkin Mac and Cheese
Ingredients
- 1 small butternut squash (about 800 g)
- 1 tablespoon neutral oil
- 1 red onion, diced
- 1 garlic clove, minced
- 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 the butternut squash 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 soft and translucent, about 2-3 minutes.
Cook the pasta according to package instructions until al dente.
In a bowl, mix 1 tablespoon tapioca starch with 2 cups full-fat coconut milk until dissolved; add 1/2 cup nutritional yeast, 1 teaspoon paprika, 1 teaspoon salt, and 1 tablespoon lemon juice, and mix well.
Add this mixture to the onions and garlic in the pan; mix well and bring to a boil, stirring constantly.
Blend the mixture until smooth and creamy.
Add the cooked pasta and mix to coat.
