Macaroni and cheese is the ultimate comfort food; fortunately, being vegan or dairy-free doesn't preclude you from enjoying it!
Alberto and Iosune developed this vegan mac and cheese recipe using butternut squash as the base for the "cheese." Watch the video below from their YouTube channel, Simple Vegan Blog, for complete visual instructions.
Vegan butternut squash mac and cheesePreparation Time: 15 minutes
Total Time: 30 minutes
Serves: 2
Ingredients2 cups (300 grams) butternut squash, peeled and diced
1/4 cup (65 milliliters) soy milk (or any unsweetened plant milk)
2 tablespoons extra-virgin olive oil (or water, if preferred)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 to 1-1/2 teaspoon sea salt
4 tablespoons nutritional yeast
1 tablespoon lemon juice
7 ounces (200 grams) pasta
Optional: fresh parsley garnish
Directions1. Steam, boil or roast squash until soft. Steaming will take about 10 minutes.
2. Blend squash with the other ingredients (except pasta and garnish) until smooth.
3. Cook pasta (this can also be done while squash is cooking). Drain.
4. Stir pasta and squash mixture together. Garnish as desired and serve.
Tip: This dish freezes well! Try doubling or tripling the recipe and freezing the leftovers. The "cheese" sauce will be very thick, so it may require a small amount of milk when reheating.
