Vegan Mac n Cheese | Jungle of Veggies

Ingredients

1 bag elbow macaroni

2 tbsp olive oil

Pinch of chili flakes

1/2 onion, diced

2 cloves garlic, minced

1 honey nut squash, roasted

5-6 sun-dried tomatoes in oil

1 cup plant-based milk

1/2 cup soaked and drained cashews

3 tbsp nutritional yeast

1 Tbsp Dijon mustard

1 cup hot pasta water

Salt and pepper

Roasted broccoli

1 cup cooked chickpeas

Methode

Bring a large pot of salted water to a boil. Cook the pasta and reserve 1 cup of pasta cooking water.
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In a small pan, cook garlic, onion and a pinch of chili flakes. Set aside.
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In a high-speed blender, combine the roasted squash, sun-dried tomatoes, cashews, cooked garlic and onion, plant-based milk, Dijon mustard, nutritional yeast, cayenne, salt, and pepper. Blend until smooth.
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The mixture will be thick, so add up to 1/2 cup of the pasta water (or more if you wish) to thin it out.
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Return the cooked pasta back into the pot and pour the sauce over the noodles. Add the remaining pasta water to achieve your desired consistency.
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Stir in the roasted broccoli and cooked chickpeas, ensuring they are evenly distributed.
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Check the seasoning, adjust if necessary, and serve the Vegan Mac n Cheese into bowls.
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Enjoy your wholesome and hearty Vegan Mac n Cheese!