How to cook vegan mac 'n cheese | Butternut squash recipe

In this episode, Olivia shows us how to create a vegan version of the classic mac 'n cheese. Watch as Olivia prepares a creamy sauce made from butternut squash and a crispy garlic and sage crumb to top the macaroni pasta with. This is the ultimate comfort dish but is free from all of the guilt that is normally associated with mac 'n cheese! Try it for yourself ⤵
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✅ Recipe: Butternut Squash Macaroni with Garlic & Sage Crumb
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⏱️TIMESTAMPS⏱️
0:00 Intro
00:35 Step 1 - Boil squash
2:56 Step 2 - Boil pasta
3:24 Step 3 - Sage crumb
4:03 Step 4 - Make salad
4:48 Step 5 - Blitz
5:35 Step 6 - Serve
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🔴 Ingredients for 2 people:
✅ Mac
Brown onion 1 Piece
Garlic cloves 2 Piece
Butternut squash 600 Grams
Water 300 ML
Vegetable stock cube 1 Piece
Cashew nuts 40 Grams
Macaroni pasta 250 Grams
Nutritional yeast 4 Grams
Cayenne powder 2 Grams
✅ Crumb
Salted vegan butter 125 Grams
Garlic powder 2 Grams
Dried sage 2 Grams
Panko bread crumbs 40 Grams
✅ Salad
Olive oil 2 Tbsp
Balsamic vinegar 15 ML
Dijon mustard 6 Grams
Maple syrup 20 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Rocket 125 Grams
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[@carinaamaral4662]

Substitute cashew ?

[@mikeismagic]

How many people will this feed?