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PLANT BASED MAC N CHEESE

Author: Nicole Modic of @KALEJUNKIE

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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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