Creamy Vegan Mac & Cheese
Author: Amanda Le
Serves: 2 servings
- Cashew Cheeze Sauce
- ⅓ cup roasted kabocha squash, sweet potato or butternut squash
- ⅓ cup raw unsalted cashews
- 1/4 cup filtered water or veggie broth
- Juice of ¼ lemon
- 2 tbsp olive oil (optional)
- 1-2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- sea salt and pepper to taste
- Roast kabocha squash, sweet potato or butternut squash
- Blend everything in a high-speed blender
- Add the sauce to your favorite pasta with some leafy greens and lightly steamed broccoli
Recipe by Raw Manda at https://rawmanda.com/creamy-vegan-mac-and-cheese/
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