Craving comfort food? Try my vegan, GF version of Mac & Cheese, which is made with cashews and pumpkin to give it a rich creamy flavour. My kids love this one!
11⁄2 cups butternut squash, peeled and diced 1 brown onion, diced 1⁄4 cup raw cashews, soaked 1 tablespoon lemon juice 1 teaspoon salt 1 teaspoon Dijon mustard 1 garlic clove, minced 2 tablespoons nutritional yeast 1⁄4 teaspoon black pepper Pinch smoked paprika Pinch turmeric Pinch nutmeg 1⁄4 cup vegetable stock 250g pulse pasta, cooked Leafy greens and chopped toasted cashews, to serve
Boil squash and onion until soft, then blend with the cashews, lemon juice, salt, Dijon, garlic, nutritional yeast, black pepper, smoked paprika, turmeric, nutmeg and vegetable stock. Blend in a food processor until completely smooth. Heat the sauce through and add to pasta. Serve with leafy greens and some chopped toasted cashews.