If you’re the type of person who tries to follow a healthy diet but keep craving comfort food, this one is totally for you. This Vegan Mac and Cheese recipes from the vegan chef, Chloe Coscarelli, is so good and so easy to make that you just have to try it.
Instead of cheese, it is butternut squash, and even though it is dairy-free, it still brings a deliciously creamy consistency. Have a look at this recipe and trust me, you would like to make it right away.
Serves 6.
Ingredients:
* 5 cups of peeled and cubed butternut squash
* 1 pound macaroni
* 2 tbsp olive oil
* 2 1/4 tsp sea salt
* Freshly ground pepper
* 1/2 cup raw cashews
* 1 garlic clove
* 1/2 tsp dried rosemary
* 2 cups water
* Topped with smoked paprika
Instructions:
1. Preheat oven to 400 degrees.
2. Mix the butternut squash with olive oil, salt, and pepper. Put it on a baking sheet and roast for about 30 minutes.
3. In the meanwhile, bring water to boil. Add the pasta and cook until Al Dente. Drain the pasta and return to the pot.
4. In a blender, combine the roasted butternut squash, water, cashews, garlic, rosemary and the remaining salt. Blend on high speed until very smooth.
5. Add the sauce to the pot. Taste and adjust seasoning.
(If the sauce is too thick, add water, 1 tbsp at a time).
Easy, right? And so delicious.
