Creamy vegan mac and cheese! Addicting, plus it takes less than 15 minutes to make. Perfect use for some leftover roasted butternut squash.
Total Time
15min
4.0
3 Ratings
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
7
oz
Pasta
•
1/2
cup
Butternut Squash
, roasted
•
4
Tbsp
Creamy Almond Butter
•
2
Tbsp
Tahini
•
1
Tbsp
Extra-Virgin Olive Oil
•
1
Tbsp
Nutritional Yeast
•
1
Tbsp
Coconut Vinegar
•
to taste
Almond Milk
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Cook Pasta (7 oz) based on package instructions.
2.
While the pasta is cooking, make the sauce. Place Butternut Squash (1/2 cup), Creamy Almond Butter (4 Tbsp), Tahini (2 Tbsp), Extra-Virgin Olive Oil (1 Tbsp), Nutritional Yeast (1 Tbsp), Coconut Vinegar (1 Tbsp), Salt (to taste) and Ground Black Pepper (to taste) into a bowl, and using an immersion blender puree them all until creamy. Add just as much Almond Milk (to taste) as needed to get the right consistency.
3.
Drain the pasta and dress with the sauce. Serve it up and enjoy right away!
Nutrition Per Serving
CALORIES
810
FAT
41.2 g
PROTEIN
23.7 g
CARBS
91.0 g
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