This recipe is perfect for over noodles or to dip potato wedges in. Made with whole foods and #oilfree this isn’t your basic velveeta – no msg, cheap oils, artificial colors, “natural” flavors or weird preservatives. Mac n cheese is one meal that was hard for me to give up, so this is the perfect alternative to give you that cheesy flavor but is filled with vegetables!
1 Cup cubed butternut squash
1 russet potato / 1/2 sweet potato
1 medium onion, chopped
Cover with water and boil until softened.
Drain & blend veggies with:
1/2 Cup nutritional yeast
1/2 Cup soaked cashews
2 garlic cloves, dash of sea salt & 1 Cup of water or plant mylk 💦 thinning out mixture as you go.
Let me know if you make this recipe!