Vegan Butternut Mac and Cheese - Lucy & Lentils
Swapping cheese for cashew nuts and nutritional yeast, this is the creamiest vegan mac and cheese recipe. Ready in 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lucyandlentils.co.uk.
Ingredients
- 100 g cashew nuts (3/4 cup)
- 125 ml plant based milk ((I used a thick one such as a full fat oat milk))
- 2 tbsp nutritional yeast
- 1/2 tsp mustard
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- Pinch chilli flakes
- Pinch salt & pepper
- 1/2 small butternut squash
- 3-4 sprigs fresh rosemary & thyme
- 160 g servings of Macaroni ((around 2 portions))
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