Truffled Buffalo-Style (Healthy, Vegan, & Gluten-Free!) Mac & Cheese

1. 1

   Begin by roasting your squash (I think it smells like creme brulee!), preheat your oven to 450.

2. 2

   Place halved and seeded squash onto a lined baking sheet and drizzle with olive or coconut oil (about 1 teaspoon or less). Rub the oil in to cover the squash. Bake for 1 hour, and set aside to cool completely.

3. 3

   Cook pasta according to package directions. This should only take 8-10 minutes. When pasta is 80% done, toss in peas (if using) to save a dish! Drain. Set aside.

4. 4

   Warm a skillet over medium heat. Add coconut oil, onions, and garlic, and saute. Stir occasionally. Cook until fragrant, golden, and slightly translucent, about 5+ minutes. Sometimes I toss in a little agave nectar to caramelize them even more, optional.

5. 5

   If squash has cooled, use an ice-cream scoop or spoon to scoop flesh out of squash (save or discard the seeds). Add to blender.

6. 6

   Add the remaining ingredients: coconut milk, cashews, onion and garlic mixture, nutritional yeast, lemon, mustard, buffalo sauce, and spices to blender and blend to combine. Taste. Adjust seasoning as desired.

7. 7

   Toss cooked pasta with truffle oil and set aside.

8. 8

   Chop Field Roast burgers and cook with olive or coconut oil over medium-heat, stirring occasionally, for 8-10 minutes until you have nice, crispy charred bits.

9. 9

   In a large bowl, fold pasta, cheese sauce, burger crumbles, and avocado together.

No additional tips available.