Imagine this: A mac-n-cheese alternative that tastes good AND is free of all of this:::
Nuts. Dairy. Eggs. Meat. Soy. Corn. Gluten. Wheat. Grain.
I made it happen one night at dinner. I’ll be honest… I felt like a kitchen-super-mom when my husband even approved of the final outcome during the “taste test.” Seriously… where’s my apron with a cape attached when I need it?
This recipe highlights the versatility of the squash family; using butternut squash, zucchini and pumpkin seeds as the primary ingredients for this flavorful dish. Easy on the digestive system and friendly to those with just about any common food allergy related restrictions puts this dish in “crowd-pleaser” category in my books. Most vegan mac-n-cheese’s use soaked cashews as the base of the sauce, whereas this variety combines soaked pumpkin seeds with the soft, moist and colorful butternut squash! The end result is a creamy sauce that is loaded with nutrients, easy on the fat content, yet still full of flavor.
For this dish to work in its entirety you will need a high speed blender and preferably a vegetable spiralizer for the noodles. You can do without a spiralizer by cutting the zucchini into your preferred shape. For a quicker outcome and less risk of cutting your fingers, look for pre-cut butternut squash cubes in the produce department or frozen section of your local grocery store.
(Serves 2-3 adults)
Blend squash, pumpkin seeds, and water in a high speed blender. Add the remaining ingredients (except the zucchini spirals of course) and continue blending until smooth.
Pour sauce over zucchini spirals in a large bowl. Serve as is or garnish with any of the following: