Here is a creamy, delicious and nutritious version of the traditional comfort food Mac and Cheese.
This cheez sauce is so versatile that you could use it on steamed or baked veggies or as a dip!
It is also filled with B vitamins, Vitamin A and C, calcium and fiber!
Makes 3-4 cups
1.5-2 cups boiled or baked butternut squash, cut into cubes, then mashed
1/3 cup cashew butter
1/3 cup tahini
1 cup boiling water (you might want to add less or more, depending on how thick or thin you want your sauce)
1/3 cup nutritional yeast
2 tbsp ghee or coconut oil
1 bouillon cube (I used onion)
2 cloves garlic
2 tsp turmeric powder
1/8 – 1/4 tsp chili pepper
1 tbsp lemon juice or apple cider vinegar
1 cup shredded cheese of choice
6 cups dried spiral or macaroni pasta of choice
- In a powerful blender, add all ingredients except shredded cheese and pasta. Blend very well until creamy and smooth. Set aside.
- Cook your pasta “al dente”, drain water and add sauce to pasta. Top with shredded cheese of choice and enjoy!