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thermomix Vegan Mac and Cheese recipe by Feisty Tapas

Thermomix Vegan Mac and Cheese

Maria
A dairy free sauce. This makes enough sauce for about 4 servings. You can double or triple this recipe and it will freeze ok. You choose how much pasta you want to cook. If in doubt, just double the sauce.
Course Main Course
Servings 4 people, scale it up to feed as many as you want

Equipment

  • Thermomix

Ingredients
  

  • 100 g cooked Butternut Squash cooked whole first in Instant Pot, if yours is raw, increase the cooking time until it's cooked. Find the method here
  • 1 teaspoon olive oil
  • 1 small onion
  • 2 garlic cloves
  • ½ teaspoon paprika
  • teaspoon turmeric don’t worry if you don’t have any, it’s fine without, the paprika is more important
  • Black pepper
  • 35 g raw cashew nuts
  • Juice of one lemon
  • 300 ml hot water
  • 1.5 tablespoon of my vegetable stock paste
  • 2 tablespoon nutritional yeast flakes don't worry if you don't have any, it just becomes a less cheesy-flavoured sauce but still oh so lovely!
  • Macaroni I don’t weigh this, just calculate however much you need for your family, think about 80-100 g per person depending on their appetites.

Instructions
 

  • Cook the Butternut Squash whole in Instant Pot following this method. Cool a bit. Peel and dice the 100 g you’ll need for the sauce. Although you don’t really need to peel the BNS, the skin becomes very soft when pressure cooked and is edible. Don't have an Instant Pot? Use BNS from raw and increase the cooking time in step 4.
  • Get a big pan of water heating up while you cook the sauce, ready to boil the pasta later.
  • Chop the onion and garlic in Thermomix with olive oil (5 seconds, speed 5), scrape down the sides and cook for about 7 minutes on speed 1, 100°C.
  • Add the cubed Butternut Squash with the spices, black pepper, lemon juice and cashews 100°C, speed 1 for 4 minutes.
  • Add the hot water and vegetable stock paste. Take the bowl out of the thermomix base and let it cool down with the lid off. Blend once it’s cooled down to at least 60°C (to check the temperature all you have to do is place the Thermomix bowl back on the base). You can always heat up the sauce for a few minutes after blending at 100°C on speed 1.
  • While the sauce is cooling, cook the pasta according to the pack.
  • Once the Thermomix bowl has cooled down enough, add the nutritional yeast flakes and blend for 1 minute on speed 9. Check if you want to add any salt.
  • Drain the pasta. Mix the sauce with the pasta in batches. Serve. Then drizzle the served pasta with a bit more sauce

Notes

Whole Butternut Squash Instant Pot Method here
BNS = Butternut Squash
Vegetable Stock Paste Method here
Tip
You don't have to have this sauce on pasta, it's also great on vegetables
Keyword Bimby, butternut squash, Instant Pot, Instant Pot and Thermomix, Pasta, store cupboard recipe, Thermomix, Thermomix pasta, Thermomix Vegan Mac and Cheese