Description
The best vegan butternut squash tahini mac and cheese sauce! Nut free, vegan, paleo, and simple.
Ingredients
Scale
- 1 (12 oz) box of noodles of choice
- 1 cup steamed butter nut squash (can sub steamed sweet potato, skin removed)*
- 1/2 cup plain unsweetened almond milk (or milk of choice)
- 1/4 cup tahini
- 2 tbsp olive oil
- 2–3 tbsp nutritional yeast
- 1–2 tbsp apple cider vinegar
- Sea salt to taste
- 1 garlic clove
- Few cracks of black pepper
- Optional additions: smoked paprika, onion powder, veggie broth to thin
Instructions
- Start by steaming the squash, then cook the pasta according to the directions on the box.
- When pasta is just about done, make the sauce by blending the squash with all other ingredients until super smooth. Start with 1 tbsp of the apple cider vinegar and adjust from there if you want some more acidity. Taste and adjust sea salt as needed. If you want a thinner sauce, I like using a little veggie broth to thin.
- Toss with pasta and serve immediately.
- *Note: tahini does not reheat very well. If you want to have some leftovers of this, I recommend keeping the sauce separate from the noodles in an airtight container in the refrigerator. Gently reheat on the stove with a splash of veggie broth!
Notes
* I find it quickest to use pre-cubed frozen butternut squash for this!