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Recipe: Vegan Jalapeno Mac ‘N’ “Cheese”

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  • minutes
  • Serves

INGREDIENTS

100 g

cashew nuts

1

medium-sized white potato

250 g

butternut squash

1

white onion

500 milliliters

vegetable stock

2 tsp

mustard powder

1 tsp

paprika

1 pinch

nutmeg

1 tbsp

nutritional yeast

100 g

jarred sliced jalapeno peppers

1

slice wholemeal bread

1 tbsp

olive oil

1 tbsp

nutritional yeast

400 g

macaroni pasta