As vegan I always try to veganize thing I used to love when I was eating an animal based diet. One thing that I had the most hard time to veganize was the cheese sauce. For some reason, it was always tasting to earthy. I wanted my cheese sauce to taste like cheese. I finally found THE PERFECT COMBINATION: nutritional yeast (of course), smoked paprika and liquid smoked! So here’s the recipe for this AMAZING Smoky Mac N Cheese: •1/4 cup raw cashews, soaked
•1 big butternut squash (2 cups) •3/4 cup water
•2 garlic cloves
•2 tablespoons nutritional yeast (optional, but recommended)
•1 tablespoon fresh lemon juice
•1/2 teaspoon onion powder
•1/2 teaspoon smoked paprika
•1/4 teaspoon chili powder
•1 teaspoon fine grain sea salt, or to taste
•1/8 teaspoon liquid smoke
•hot sauce, to taste
•1 (450g) package mini shell or macaroni pasta (use gluten-free, if desired)
1.Add cashews in a small bowl and cover with water. Soak for at least 3-4 hours, until soft and plump. Drain and rinse before use.
2.Preheat oven to 425F and line a baking sheet with parchment paper. Cut the squash in half and drizzle with oil. Toss to coat. Sprinkle with salt. Roast for 40-60minutes, until squash is fork tender. Let cool for at least 5 minutes.
3.Add the soaked and drained cashews, water, garlic, nutritional yeast (if using), lemon juice, onion powder, paprika, chili powder, and 2 cups of cooked squash into a high speed blender. Blend on high until smooth. Now add the salt, liquid smoke, and hot sauce to taste and blend again.
4.Cook pasta according to package directions.
5.Add the drained pasta back into the pot. Pour on your desired amount of sauce and stir to combine. Cook over medium until heated throughout and serve immediately.
6.Leftover sauce can be stored in an air-tight container for up to 1 week or so in the fridge. It's great poured on roasted vegetables too! Thank you to Angela from @ohsheglows for this recipe🧡