Now, I know what you’re thinking. You can’t call this mac and cheese, if there is no cheese. You’re probably right. Like those cauliflower “pizza” bases (nope) and banana “ice cream” (nope again), this is no substitute for the original. But hey, it got your attention didn’t it?
The recipe is similar to one Lucy Watson did in her instastory a while back, and the idea has stuck in my mind for ages, but alas the tupperware life has meant that I haven’t had a chance to cook it (always prefer to do lovely recipes fresh first!). I’ve tweaked it slightly to fit what I had in my cupboards, so feel free to do the same.
- Butternut squash
- 2 tablespoons of nutritional yeast
- handful of cashews
- salt, pepper, garlic, paprika
- Sainsbury’s dairy free grated cheddar (can be omitted but I thought it added a lovely cheesy taste – or can be substituted for any dairy free cheese of choice!)
- dairy free milk of choice (I used cashew)
- Ground almonds (can use tortilla chips for same effect)
- Pasta of choice (I used the trio kale, brown rice and quinoa penne)
- Roast the butternut squash for around half an hour in a little olive oil, salt and pepper. You can boil them slightly quicker but I found the roasted butternut had a lovelier taste, and I’m going through a roasting phase with my veg. It just tastes BETTER yano?
- For the last ten minutes, whilst the squash is cooking, boil around 50g (one serving) of your pasta of choice. Drain, and place in a mini roasting dish.
- Add the raw spinach (it will bake and wilt in the oven)
- Once roasted, blend together the squash, cashews, nutritional yeast, grated cheddar, the spices and a splash of the milk, until it’s a lovely thick texture.
- Pour over the pasta and spinach and mix together slightly.
- Add the ground almonds to the top of the dish, and bake for a further ten minutes.
- Enjoy with sauce of choice – I went for wholegrain mustard!