One of the most popular dishes that people miss when they go vegan is macaroni and cheese. The traditional creamy, gooey, goodness is definitely achievable on a vegan lifestyle. Honestly, I'm not a fan of most store bought vegan cheeses, but this blend of ingredients will hit the spot and you can feel good knowing that you're skipping the cow puss and hormones and cruelty from the dairy industry!
Ingredients:
2 cups of raw cashews
Unsweetened almond milk
2 cups of butternut squash
1 block of daiya cheddar cheese (optional)
1 cup of nutritional yeast
3 tbs Cumin
Paprika
Salt and Pepper
Crushed red pepper
1 package of pasta of your choice
Directions:
1. Soak cashews for a hour and set them to the side
2. Boil pasta drain and set to the side
3. In a high speed blender place cashews about 2 cups of almond milk, butternut squash and blend until you get a cheesy consistency adjusting the milk as necessary.
4. Add nutritional yeast, cumin, paprika, salt and pepper and blend again.
5. Place cheese in a pot and put on the stove over medium heat
6. Dice the block of daiya cheese in small cubes and allow them to melt in the pot with the cheese mix.
7. In a baking dish pour the noodles in first and then pour the sauce all over the noodles and mix together thoroughly.
8. Top with crushed red pepper flakes
9. Bake in the oven at 375 degrees for about 30 minutes
10. Let it cool down for about 10 minutes and then serve!
This dish will not disappoint. Like always you can adjust your seasonings to what your taste buds prefer. For those with nut allergies or on more of a low fat vegan lifestyle I do have another delicious cheese recipe that I will eventually share with you guys as well. If you try this out let me know how it works you can tag me on Instagram @veganhigh or leave a comment below!
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