A vegan take on mac and cheese? YES, PLEASE! Our Ambassador Miranda came up with this delicious dish in her kitchen. Give it a try! It has fall flavor from butternut squash, turmeric, and some heat from cayenne!
Recipe by Miranda Wall AKA Downward Facing Doc.
1 package Miracle Noodle Spaghetti
1 cup butternut squash (baked whole at 375 for 1 hr)
4 Tablespoons of nutritional yeast
1/2 cup plant milk of choice (I used almond)
1 teaspoon Dijon mustard
1/2 teaspoon turmeric
1/4 teaspoon garlic powder
Salt, pepper, and cayenne to taste
1. Prepare Miracle Noodle according to package and set aside.
2. Combine all other ingredients and blend. (I used a hand mixer, but have also used a regular blender as well). Warm to desired temperature.
3. Serve as a side or enjoy as a main dish at around 250 calories for the whole thing (depending on the type of plant milk used).