Mac n’ ‘Cheese’

Directions

1. Preheat oven to 420.
2. Residing butternut squash, candy onion and garlic cloves in a smartly-organized mixing bowl. Add olive oil, season with somewhat sea salt and pepper and mix smartly. Switch onto a smartly-organized foil-lined baking sheet. Roast within the oven for half-hour.
3. Now let’s make the “breadcrumbs”. In a food processor, mix the almonds, garlic powder and onion powder. Pulse till almonds are coarsely chopped. Build apart.
4. In a blender, add cashews, dietary yeast and sea salt. Add 1 cup water and mix till a creamy consistency forms. Now add within the roasted butternut squash and onion mix and mix till relaxed.
5. Gash oven to 350.
6. Bring a smartly-organized pot of water to a boil and cook brown rice macaroni as per the instructions on the equipment. When done cooking, stress and bustle below cool water straight away to pause from overcooking.
7. In a smartly-organized bowl, mix collectively cooked macaroni and ‘cheese’ sauce. Toss till smartly covered then switch correct into a casserole dish. Prime with almond bread crumbs and bake within the oven at 350 for 20 minutes.
8. Eradicate from oven. Let cool for 10 minutes. Spoon into bowls. Relish.