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A healthy vegan Mac n’ Cheese recipe to take you back to simpler times⠀
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Here’s what you’ll need – check out her page for the full recipe!⠀
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1 very small sugar pumpkin or 1 small butternut squash (about 2 1/2 pounds or 1 kg)⠀
1/2 cup (40g) nutritional yeast ⠀
1 teaspoon dry mustard powder (optional but adds a nice sharp tangy flavor) ⠀
1 teaspoon garlic powder ⠀
1/2 teaspoon onion powder ⠀
1/4 teaspoon smoked paprika ⠀
1/4 teaspoon ground nutmeg ⠀
1 ½ teaspoons kosher salt + more to taste ⠀
1 tablespoon mellow white or yellow miso paste ⠀
1 tablespoon tapioca flour or cornstarch ⠀
2 tablespoons fresh lemon juice⠀
1/2 cup (~60g) raw cashews, soaked for 8 hours or overnight ⠀
1 cup (240mL) canned “lite” coconut milk ⠀
10 ounces (280g) of rigatoni pasta, medium-sized macaroni shells, or pasta of your choice
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