Mac and cheese is comfort food at its finest. This vegan mac and cheese recipe is oh so thick and creamy, plus it has a rich cheesy color from butternut squash. This dish is a guaranteed crowd-pleaser for any holiday gathering!
Serves: 4
Prep time: 30 mins
Cook time: 20-30 mins
Protein: 28g
Carbs: 56g
Fat: 4g
Ingredients
1 butternut squash cubed
1/2 white onion, chopped
1 tbsp of salt
1.5 cups of nutritional yeast
1 box chickpea pasta
1 cup unsweetened almond milk
Directions
1. Chop onions and squash and then place in a pot with half the salt. Cover with water and bring to boil.
2. Cook until onions and butternut squash are tender (about 20 minutes).
3. Once tender, strain the squash and onions.
4. In another pot, boil water and cook pasta to instructions.
5. Preheat Oven to 400.
6. While pasta is cooking, place butternut squash & onions into a blender with the remaining salt, nutritional yeast, and almond milk.
7. Blend until smooth.
8. Once pasta is finished, strain and then place in a glass baking dish.
9. Pour cheese sauce over top of pasta and make sure noodles are fully coated.
10. Bake in the oven at 400 for 20 minutes (optional: add bread crumbs).
Get Our FREE Cookbook!
Instantly download our recipes through Facebook Messenger!
This recipe is from The Mediocre Vegan Kitchen, the only vegan cooking show filled with brotherly banter, science-based vegan nutrition tips to help you meet your fitness goals, and the occasional pie to the face.