The Nutramilk Blogazine
In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
Images and recipe by Alphafoodie
*Servings 2
*Prep time 5 minutes
*Cook time 40 minutes
*Total time 45 minutes
*Calories 799Kcal (per serving)
*Prep time 5 minutes
*Cook time 40 minutes
*Total time 45 minutes
*Calories 799Kcal (per serving)
INGREDIENTS
- 2 cups macaroni pasta
- 1/2 butternut squash
- 1/2 cups cashews
- 1/4 cup nutritional yeast
- 2 tbsp. olive oil
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1/8 tsp cumin
- salt and pepper to taste
INSTRUCTIONS
-
Roast 1/2 butternut squash at 180ºC for 30 minutes-40 minutes, till tender. Brush the flesh lightly with some oil before placing it in the oven. You can also score the flesh, to help it cook quicker.
-
Once baked, scoop out the butternut squash flesh and place into the Nutramilk-food processor.
-
Add the rest of the ingredients and blend until smooth. Add a bit of water or plant-based milk to achieve the consistency you like and Voila- Delicious vegan cheese sauce!
-
Boil your pasta of choice according to their package instructions
-
When the pasta is ready, combine the sauce and pasta and enjoy hot. You can also heat the blended sauce in a saucepan as the pasta cooks. While heating in the pan, the sauce may thicken. Feel free to add some plant-based milk, if that the case- and if you add a bit too much and find your sauce a bit too thin then you can add cornstarch, to thicken the sauce.
-
You can then stir the pasta directly into the saucepan with the heated sauce.
-
Any leftover sauce can be kept in the fridge for up to 5 days. Alternatively, it can be frozen for up to 3 months.
See full recipe and details here: https://www.alphafoodie.com/creamy-vegan-mac-and-cheese/
