The Best Vegan mac + cheese
Prep time; 10 minutes
Cook time; 20 minutes
1/4 of a kabocha pumpkin (about 300g) or butternut squash
1 medium sized sweet potato
1 small yellow onion
2 cloves garlic
1/4 cup nutritional yeast
1 tsp sea salt (more to taste)
1/2 tsp black pepper
1 tbsp apple cider vinegar
1 tsp coconut aminos (tamari/soy sauce)
1/4 tsp paprika
1/2 cup cashews
1 packet macaroni (or gluten free alternative)
Handful of kale (optional)
Steam or boil the pumpkin and sweet potato until soft.
Add all the ingredients to a blender and blend on high until smooth.
Taste to see if you want any more salt for saltiness or ACV for acidity.
Cook pasta per packet instructions.
Heat the sauce in a pan stirring frequently, add in the pasta and kale and stir to combine.