Vegan butternut squash “mac n cheeze” made with buckwheat spirals, extra squash, spinach, pumpkin seeds and freshly cracked black pepper.
Oh em gee was this good. I’ve had the mac n cheeze recipe saved for ages and time after time it’s been raved about, but I just never got round to making it for some peculiar reason. Now I know why I hadn’t - because I’ve tasted it and I’ll be making it every day for the rest of my life. <3_<3
It’s so flavourful! And healthy!! The main ingredients are squash, almond milk and nutritional yeast. It’s so much lower in fat than its traditional counterpart and much lighter, too. You don’t feel heavy and have this sense of self loathing and “Never again, ugh” after eating a big bowlful. Can you tell I enjoyed it?!
I omitted the mustard because mustard is the devil’s food and it was perfect for my taste buds. I added about ¼ cup more almond milk to thin it out as well as a pinch of nutmeg and paprika. Thank goodness I still have 2/3 of the sauce left, I’m putting it on everything! :D
Recipe here!