This creamy vegan mac and feta cheese will blow your mind!
Course dinner, lunch
Cuisine American
Keyword dinner, Pasta
Total Time 1 hourhr
Servings 4
Calories 406.2
Author carleigh
Ingredients
Feta
¼cupCashews
1blockExtra firm tofu
½LemonJuiced
1tspSalt
2clovesGarlic
2tbspNutritional yeast
Casserole Dish
4cupsButternut squashChopped (I used frozen)
½Red onionChopped
4clovesGarlic
2tbspNutritional yeast
½tspSea salt
1tspOlive oilor drizzle
1tbspOregano
Pasta
2cupsDried macaroni
Instructions
Preheat the oven to 400F.
First make your feta, by combining the listed ingredients in a high speed blender until smooth.
Pour the butternut squash, onion, garlic, nutritional yeast, sea salt and olive oil in a casserole dish. Add the vegan feta in the middle and top with oregano.
Place the casserole dish in the oven for 40 minutes. While it bakes, cook your pasta of choice according to package directions.
Once the butternut squash and feta has cooked, allow to cool slightly then transfer to your blender. Combine until a “cheese” sauce is formed. Pour over the macaroni and enjoy immediately. Mix in the casserole dish and transfer to your blender.