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Creamy, vegan butternut squash mac and cheese recipe



  mac-n-cheese-vegan-butternut-squash.jpg
Photos: Kim-Julie Hansen

Mac and cheese are the staple foods of all comfort foods. It's satisfying whether they come from a $ 2 can of food cooked at 3am, or a chic restaurant that uses six types of cheeses you can not pronounce. However, if you're vegan or dairy free, the cheese half of this dish is a no. Therefore, Kim-Julie Hansen, author of the book [19459004VeganReset and founder of the Best of Vegan Platform, developed a brilliant recipe from the other orange vegetables can be turned into a pseudo-cheese sauce, which is still easy to understand.

In this particular recipe, butternut squash is used (because hi fall!), But you can also trade 1

or 2 medium sweet potatoes (diced) or 2 medium sweet potatoes plus one carrot (both diced) ( PS) You can also Mac & # 39; n & # 39; Cheese with make pumpkin and to fu.) Extra credit: Add 2 tablespoons of liquid smoke with the remaining ingredients of the sauce to give the taste more coziness.

How does it taste cheesy, you ask? "My favorite ingredient in this recipe is the nutrient yeast," says Hansen. "This gives this cheese a cheesy taste, without having to include a real dairy, and it's also full of protein and B vitamins, which makes it particularly nutritious." (Nutrition, what?! Here's all you need to know about nutritional yeast.)

If you defend yourself against traditional Mac (or fear of a non-cheese cheater), listen to: "

It's My Favorite Recipe Inviting non-Vegans is always a winner for the pickiest eaters, "she says. "Plus, the sauce also tastes like nacho cheese dip with tortilla chips." And who can say No to Nachos ?!

Creamy butternut squash Mac and cheese

Production: 4 servings

Ingredients:
1/2 Butternut squash, peeled, gutted, diced
1 cup of cashews, soaked in water 1 cup water
1/3 cup of nutrient yeast
1/3 red pepper, chopped
1/2 celery stalk, chopped
1 green onion, trimmed
1/4 cup cornstarch
Juice of a lemon
1 tablespoon yellow mustard
1 tablespoon dried chopped onion 1 garlic clove, peeled
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon sea salt
pinch ground black pepper

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Lay the baking sheet with baking paper. Bake the pumpkin for 45 minutes.

  2. When the pumpkin is ready, mix it and all other ingredients in a high-speed mixer until the sauce has a very smooth consistency. (Note: In this case you should prepare your pasta in a separate pot.)
  3. Transfer the sauce to a saucepan and simmer for 3 minutes over high heat, then reduce the heat and leave to simmer for 3 minutes cooking
  4. Add some liquid if necessary (eg cashew milk), but not too much; You want the consistency to stay creamy.
  5. Serve your favorite noodles and garnish with fresh herbs or other toppings such as shiitake bacon or let it cool and freeze. You can keep the remaining sauce in the fridge for about 5 days or in the freezer for up to 3 months.


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