It might only be October, but with the days already getting darker and colder, we're craving some serious comfort food. Mac & cheese is one of our favourite feel good foods, so we've given the classic recipe a plantbased twist that contains 2 of your 5 a day!
Steam the butternut squash and cauliflower until soft. Whilst this is cooking, place the pasta in a pan of hot water on the stove and gently boil.
Place the butternut squash and cauliflower in a blender or food processor with the garlic, nutritional yeast, salt, nutmeg, stock cube, vegan protein powder and vegan cheese. Blend well, adding the milk slowly until you reach the desired consistency. This should be reasonably thick, but nice and smooth.
By now the pasta should be soft and cooked well. Drain this before mixing in with the sauce. Scatter extra cheese on top and grill just to melt the cheese before serving.