But don't expect it to taste like cheese, because it doesn't. It's still tasty, though!
Vegan Macaroni and "Cheese"
- largely diced butternut squash (about 1.5 cups)
- 2 tbsp tahini
- 1 tbsp nutritional yeast
- dash of olive oil
- lemon juice, salt, pepper, paprika, garlic/herb seasoning to taste
Microwave the butternut squash with one tablespoon of water in a covered bowl.
Throw this into a food processor, along with the rest of the ingredients.
I added 1/4 cup water because it got a bit dry.
"Cheese" sauce complete!
Since this didn't contain enough veggies for my liking, I sauteed some frozen spinach and combined it with the sauce.
Also, I finally got around to toasting the butternut squash seeds.
(Boiled the seeds in water for 10 minutes, spread them out on a baking sheet with a drizzle of olive oil and salt, and baked them at 400 for 10 minutes).
I thought the seeds would be a nice topping for my (whole wheat shells) mac and cheese.
Also topped it with some crushed red pepper.