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Vegan Butternut Mac & Cheese

Introducing Easy Meal Prep Videos! Hayes Academy & @Orbit_Corbett are collaborating to help you shake up your diet! Watch the video below and start meal prepping today. Don't forget to give @Orbit_Corbett a s/o and visit his page for nutritional facts and healthy meal options.

Butternut Squash Mac and “Cheese”

1 Butternut Squash (small diced)

1 ½ tsp Allspice

3 Sprigs of Sage, Thyme, and Rosemary

½ tsp Nutmeg and Cinnamon

1 Garlic Clove (minced)

2 Tbsp Olive Oil

2 Yellow Potatoes (Rough Diced)

1 Carrot (Rough Chop)

1 Yellow Onion (Rough Diced)

4 C Vegetable Stock

¼ lb Cashews

¼ C Coconut Milk

1/3 C Nutritional Yeast

2 tsp Salt and Pepper

¼ tsp Dry Mustard

1 Lemon Juiced

1 tsp Cayenne Pepper

2 Stems of Kale (Cleaned and Roughly Torn by Hand)

1 lb Pasta


Cooking Instructions

1. Preheat oven to 420 degrees

2. Season butternut squash with allspice, nutmeg, cinnamon, garlic, sage, thyme, rosemary, and olive oil

3. Place squash on a tray with parchment paper and roast for 30 minutes

4. In a sauce pot add vegetable stock and bring to a boil

5. Add potatoes, carrots, and onions and cover the pot and boil for 10 minutes until mushy

6. In a blender add squash and coconut milk.

7. Blitz until smooth and add cashews

8. Blend until smooth again and let rest in blender to cool

9. In a large pot bring salted water to a boil and add the pasta

10. Let pasta boil for 8-12 minutes stirring frequently until al dente

11. Strain pasta and set aside

12. Pour blended squash and cashews into the large pot

13. In the same blender add the potatoes, carrots, onions, and stock and blitz by small portions

14. Once all has been added and blended add the carrot blend to large pot

15. Add lemon juice, nutritional yeast, salt, pepper, cayenne, pasta, dry mustard, and kale

16. Simmer for 3 minutes stirring frequently

17. Serve hot

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