Pure Grit Mac
8 servings | Makes 3 cups | 25 min
Finding really good plant-based and gluten-free mac and cheese is a challenge. Our recipe is rich and comforting and as easy to make as boiling water and turning on a blender. This recipe makes 3 cups of sauce. If you decide to only make 8 oz of pasta use the other 1/2 for queso. Or double the recipe and freeze some so you’ll always have some handy.
Ingredients.
2 cups medium diced butternut squash
2 cups bite-size cauliflower florets
½ cup raw, unsalted cashews
½ cup of veggie stock (or ½ cup of water)
1 ½ tablespoon lemon juice
2 tablespoons nutritional yeast
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
16 oz your favorite gluten-free pasta (if you’re not gluten-free just use your favorite!)
¼ cup vegan butter spread
½ cup vegan cheddar cheese
Equipment & Pantry.
Steps.
Combine 2 cups butternut squash, 2 cups cauliflower, and ½ cup cashews in a stovetop pot and add water to 1-inch above the vegetables. Bring to a boil and cook until everything is soft, about 10 minutes. Strain.
Blend the boiled butternut squash, cauliflower, and cashews, with ½ cup of veggie stock, 1 ½ tablespoon of lemon juice, 2 tablespoon nutritional yeast, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon of onion powder, and ½ teaspoon black pepper in a blender until very smooth. Let it blend until creamy - give it some time and don’t add more water. Set aside.
In a large stovetop pot, bring water to a boil and cook pasta for about 5 minutes or until al-dente.
Strain and rinse with cold water.
In a large stovetop pot, melt ¼ cup vegan butter spread. Stir in pasta, butternut sauce, and ½ cup vegan cheddar cheese. Continue to cook until noodles are your desired texture.
Serve warm.
Serve:
Our almond parm and shiitake bacon take this dish to the next level.