Vegan Mac & Cheese
Course: MainServings
8
servingsPrep time
10
minutesCooking time
1
hourTotal time
1
hour10
minutesIngredients
1 pack of whole wheat macaroni pasta
2 cups unsweetened soy milk
1.5 cup roasted mashed butternut squash
2/3 cup cashews soaked in hot water (for an hour) or use hemp seeds
1/4-1/3 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika (+/-)
1/2 tsp mustard powder
1/2 tsp turmeric powder
Juice of a lemon
salt per your taste
- For bread crumbs
1 cup bread crumbs
1 tbsp vegan butter (Optional, I omitted this)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
Directions
- Preheat oven to 425 F. Cut a small/medium size butternut squash in half, remove seeds, lay flat on a baking tray and bake at 425 for 30-35 minutes or until its soft.
- Cook 1 box of whole wheat macaroni till al dente, drain and keep aside. Once squash is baked, let cool, remove skin, transfer to a high speed blender with all the spices, lemon juice, drained cashes, plant milk and blend till smooth. Taste/adjust spices and plant milk. You want make sure the sauce is little runny as it thickens when it bakes.
- Transfer macaroni back to the pot, pour cheese sauce, give it a good mix. Pour macaroni onto a glass baking (8×10) tray. In a separate bowl add 1 cup of bread crumbs with your desired spices (I used 1/4 tsp garlic/onion/smoked paprika). Give it a good mix. If you wish, add 1 tbsp of melted vegan butter if you wish and give it a good mix. Add these crumbs on top of macaroni as a top layer. Bake at 400 F covered with foil paper for 20-25 minutes. For the last 5 minutes of baking, remove the foil paper, this will allow bread crumbs to become golden. Let cool and enjoy with your favorite hot sauce on top or by itself.