Vegan butternut mac n' cheese
This vegan mac n' cheese is made on a butternut base and is super easy to make, really creamy way healthier than the original mac n' cheese.
Servings: 4
Calories: 458kcal
Ingredients
- 400 g pasta
- half of a butternut squash
- 2 medium sized potatoes
- 1 onion
- 300 ml nutritional yeast
- 1 tsp salt
- 1 tsp turmeric
- 0,5 tsp nutmeg
- 1 tbs dijon mustard
- 100 ml oat milk
- 400-600 ml vegetable broth
- optional: fresh basil
Instructions
- Boil the pasta according to the instructions on the package.
- Cut the butternut in two, peel one half and remove the core with a spoon.
- Slice the butternut into squares (so you don't have to boil it for very long.
- Peel and slice the potato. Boil the butternut and potato until they're soft.
- While the potato and butternut is boiling, chop the onion and fry it until golden brown.
- Add all the ingredients except the oat milk and vegetable broth to a food processor and mix until you have a smooth sauce.
- Add half of the vegetable broth and blend it in, the sauce should me thicker than you want it to b when it's finished.
- Add the oat milk and mix again. If it's still too thick add more vegetable broth until it reaches the thickness you want.
- Pour over the pasta and stir. Top with fresh basil and serve in a bowl.
Nutrition
Calories: 458kcal | Carbohydrates: 87g | Protein: 21g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1048mg | Potassium: 574mg | Fiber: 8g | Sugar: 7g | Vitamin A: 267IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 3mg