Soy-free, creamy vegan mac and cheese made with roasted butternut! Addicting, plus it takes less than 15 minutes to make!
After all the holiday parties, dinners and lunches with family and friends, it’s definitely time to eat lighter and detox a bit our bodies. Isn’t it?
Yet eating only salads and soups might sound and turn a bit too boring. Right? When I decide to give my body a break, I tend to eat a diet higher in carbs, reducing meats, sugars and cutting off all processed foods!
Yet making tasty and appealing food it is not impossible, instead it is quite simple. Like the recipe I am sharing with you today, which makes an easy, creamy and super tasty vegan mac and “cheese”!
All you need are a few simple ingredients and less than 15 min of your time 🙂
Ingredients (serves 2):
- 1/2 c roasted butternut squash
- 1/4 cup creamy all natural almond butter
- almond milk (as needed)
- 2 tbsp tahini sauce
- 1 tbsp extra virgin olive oil
- 1 tbsp nutritional yeast
- 1 tbsp gre3n coconut vinegar
- salt and ground black pepper
- 200 g organic pasta
Roast and pure the butternut squash. Then get your hands on some all natural almond butter made from 100% almonds (no salt or oil added)
Place all the ingredients into a bowl and using an immersion blender puree them all until creamy. Add just as much almond milk as needed to get the right consistency. I added a few TBSP!
Meanwhile cook some pasta based on package instructions
drain and dress with the vegan cream
Serve it up and enjoy right away!