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When you make a plant-based MAC N’ CHEESE that’s SO GOOD, you desperately want to take credit for the recipe, but can’t. My girl Melissa’s Healthy Kitchen, aka the meal prep kween, developed this incredible cheese-less mac n’ cheese that will have you craving this for dinner every night! You can use any pasta you’d like – it’s really the sauce that’s the game changer.
Ingredients
FOR THE MAC N CHEESE:
- 1 box of pasta (your choice)
- 1 medium butternut squash, cubed
- 1/3 cup raw unsalted cashews
- 1/2 cup vegetable broth (or water)
- 1/4 onion, diced
- 1 carrot, chopped (note, I omitted bc I didn’t have one and it turned out perfectly)
- 3 garlic cloves, mashed
- 1 tbsp fresh sage, chopped
- 1 tsp cumin
- 1/2 tsp paprika
- 2-3 tbsp tapioca flour
- salt and pepper to taste
FOR THE TOPPING:
- 1/2 cup almond flour
- sage
- 1 tbsp olive oil
- 1 clove garlic, mashed
- salt and pepper to taste
Instructions
- In a large pot on the stove, sauté your onion and sage for a few minutes.
- Add in your carrot, butternut squash, mashed garlic, and vegetable broth.
- Bring to a boil and simmer for 10 minutes.
- Carefully pour contents from the pot into a blender, along with cashews, spices, and tapioca flour, and blend until sauce is completely smooth.
- Next prepare pasta according to package instructions.
- Strain and place back in pot.
- Make topping, by adding all ingredients to a pan over low heat for a few minutes.
- Pour sauce from blender all of the pasta and mix well.
- Add topping and some extra fresh sage! ENJOYYYYY!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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