If you’re familiar with my website you’ll know I’m a fan of nutrient dense dinners and I always try to put a healthier twist on old classics! This, however, is the exception! If you are wanting a Macaroni Cheese made with butternut squash and cashew nuts then, unfortunately, this is not the one for you! I have left this in all its cheesy, carby, high calorie glory and I honestly would not have it any other way!
As a student, before I learnt to cook or got diagnosed with coeliac disease I would practically live off Bachelor’s Mac ‘n’ Cheese so I wanted to recreate my own gluten free and vegan version with this recipe!
This recipe is really tasty on its own as a quick midweek dinner or as a side as part of a larger feast on a weekend! You could also up the ante with this by popping it in an ovenproof dish, topping with a mixture of gluten free breadcrumbs and dairy free cheddar style cheese and baking for fifteen minutes until the cheese melts.