Creamy Mac N Cheeze

Once you try this Mac you may never go back! This giant bowl of vegan Mac n cheeze from thanksgiving was a huge hit! 🤤 We made WAY too much food, and I am not upset about it at all! I am eating leftovers until 2018! I love recreating healthier versions of simple dishes like this. Honestly, I think this version is better than the original! It is so delicious and its packed with antioxidants, protein and fiber.

This is definitely my favorite mac recipe so far. It is so creamy and incredibly cheesy. I love to add a kick to pretty much all my food, so if you’re sensitive to spicy food, don’t use as much cayenne pepper! Also, if you have a nut allergy, omit the cashews and add a little extra squash and potato!

Recipe:

21oz starchy potatoes
11oz cauliflower
21 oz butternut squash
6 garlic cloves
6 Tbsp chopped shallots
1 1/2 cups cashews
1 cup nutritional yeast
5 tsp paprika
6 Tbsp olive oil
3 Tbsp white miso
3 Tbsp lemon juice
32 oz eggless macaroni
4 tsp salt
4 tsp pepper
3 tsp cayenne pepper

Directions:
Boil the potatoes, cauliflower, squash, garlic, shallots, and cashews in a large sauce pan until tender (about 15 minutes). Do not drain. Place in a blender with 4.5 cups of the cooking water and blend until smooth. You will probably need to do this in two batches. Boil the macaroni noodles until tender and combine with the sauce! If it is too thick, add in more cooking water.

Servings: 15. Divide all ingredients by 3 if you want a smaller batch! (including how much cooking water you add) Enjoy!